1-First step: Prepare the mango Wash, peel, and chop the mangoes until you have 450 grams of chopped mango. If your mangoes are very fibrous, blend them first into a smoother puree. You want the fruit to cook evenly, so smaller pieces work better than large chunks.

2-Second step: Cook the mango and condensed milk Place the mango in a nonstick pan and add 1/2 cup condensed milk. Set the pan over medium heat and stir constantly. The mixture will start loose, then slowly thicken as moisture cooks off. This usually takes about 10 to 15 minutes, depending on how juicy your mangoes are. Keep stirring so the mixture does not stick to the bottom. You are looking for a thick, sticky texture that starts to pull away from the pan. That is the sign that the base is ready for the coconut. Do not rush this part. The mixture should look thick like soft dough before you add the coconut, or the truffles may stay too soft to roll.

3-Third step: Add the coconut Once the mango mixture thickens, add 2 cups desiccated coconut, 170 grams. Stir until everything is fully combined. The mixture should look dense and slightly sticky, almost like a soft candy dough. If it still feels too wet, let it cook for 1 to 2 more minutes while stirring. Take the pan off the heat and let the mixture cool for about 5 to 10 minutes. It should be warm, not hot, before you shape it. If it is too hot, the mixture may be hard to handle and the coconut coating will not stick as well.

4-Fourth step: Shape the truffles Place extra desiccated coconut in a shallow bowl for rolling. Scoop out small portions of the cooled mixture and roll them between your palms into bite-sized balls. A tablespoon-sized scoop usually gives neat, even truffles. If the mixture sticks to your hands, lightly oil your palms or dust them with a bit of coconut. Roll each truffle in the extra coconut until fully coated. This gives the sweets a pretty finish and helps keep them from sticking together. If you want a more rustic look, you can leave a few areas lightly coated instead of covering them fully.

5-Fifth step: Chill and set Arrange the coated truffles on a tray lined with parchment paper. Place them in the refrigerator for at least 30 minutes so they firm up. Chilling helps the coconut and condensed milk set into a cleaner bite and makes the truffles much easier to serve. If you are in a warm kitchen, chill them a little longer. They should feel firm on the outside and soft, creamy, and easy to bite on the inside. For a party, you can make them a few hours ahead and keep them chilled until serving time.

6-Final step: Serve and enjoy Once the truffles are set, move them to a serving plate. They taste great chilled, and the flavor gets even better after the coconut has had time to settle in the fridge. You should get about 20 to 25 truffles, depending on size. For a pretty dessert tray, serve them with fresh fruit, tea, or coffee. They also pair nicely with other easy treats like our mango peach strawberry smoothie if you want a full tropical spread.