1-First Step: Prep the mangoes Start with 2 large mangoes. Peel them, remove the pit, and chop the flesh into smaller pieces. Add the chopped mango to a blender and blend into a smooth puree. Set the puree aside while you prepare the coconut.

2-Second Step: Toast the coconut Place 2 cups desiccated coconut in a pan over medium-high heat. Stir constantly and roast for 1 to 2 minutes. You only need a light toast, not a deep brown color. This short step brings out a nutty aroma and gives the truffles a better flavor.

3-Third Step: Cook the filling Add the mango puree and 1/2 cup condensed milk to the pan with the toasted coconut. Mix well so everything combines evenly. Cook the mixture on medium heat while stirring often. Keep cooking until the mixture thickens and starts pulling away from the sides of the pan. This is the key sign that the mixture is ready. It should look like a soft dough that holds together when you stir it.

4-Fourth Step: Cool the mixture Transfer the thickened mixture to a plate and let it cool completely. This step matters because warm mixture will stick to your hands and be hard to shape. You can speed things up by spreading it out a little on the plate.

5-Fifth Step: Shape the truffles Grease your hands with a little ghee or butter. This makes the rolling process much smoother and helps stop sticking. Scoop small portions of the cooled mixture and roll them into balls. Try to keep the balls about the same size so they look neat and chill evenly. If the mix is a bit soft, chill it longer before shaping. You can also keep the balls uncoated for a short time so they absorb a little moisture and firm up.

6-Final Step: Coat and serve Roll each ball in extra roasted desiccated coconut until fully coated. Place the finished truffles on a plate or tray and serve right away. They are soft, sweet, and packed with mango flavor.