1-First Step: Prep the mangoes Start by chopping 2 large mangoes, about 450 g. Add the chopped mango to a blender and process until smooth and silky. Set the puree aside while you prepare the coconut. If your mangoes are extra juicy, you can simmer the puree a little longer later on to remove some moisture.

2-Second Step: Roast the coconut Place 2 cups desiccated coconut, 170 g, in a pan over medium-high heat. Stir it often and roast for about 1 to 2 minutes. You want it lightly toasted, not dark brown. This quick roasting brings out a deeper coconut flavor and helps the mixture taste more finished. Keep the extra coconut aside for rolling the truffles later. That outer coating is what gives them a neat, bakery-style look.

3-Third Step: Cook the mango mixture Add the mango puree and 1/2 cup condensed milk, 153 g, to the pan with the roasted coconut. Mix everything well so the coconut gets evenly coated. Keep stirring as the mixture cooks over medium-high heat. After a few minutes, it will start to thicken and pull away from the sides of the pan. This is the most important part of the recipe. If the mixture is too soft, the truffles will be hard to roll. If you cook it long enough, it should look more like a thick dough than a sauce. That usually takes around 8 to 10 minutes, depending on how juicy the mangoes are.

4-Fourth Step: Cool the mixture Once the mixture thickens, transfer it to a plate. Spread it out a little so it cools faster. Let it sit until it is cool enough to handle. If you try to roll it while it is hot, it will stick to your hands and feel messy. If the mixture still looks a bit soft after cooling, you can chill it for 15 to 20 minutes before shaping.

5-Fifth Step: Shape the truffles Grease your hands with a little ghee or butter. This makes rolling much easier and keeps the mixture from sticking. Scoop out small portions and roll them into balls. A small cookie scoop works nicely here, but a spoon also does the job. Try to keep the truffles about the same size so they look even on a plate. That also helps if you are serving them at a party or packing them in a dessert box.

6-Final Step: Coat and serve Roll each truffle in the extra roasted desiccated coconut until well coated. Press gently so the coconut sticks. Then place the finished truffles on a serving plate and enjoy right away, or chill them for a firmer texture.