Peel and roughly chop the mangoes. Puree it along with 3-4 cardamom pods. Masure 3/4 cup of mango puree and take in a thick bottomed pan.

To the mango puree add 3/4 cup sweetened condensed milk and mix well.

To this, add 1 1/4 cups tightly packed grated coconut. Mix well and start heating. Cook in low flame, stirring continuously for 4-6 minutes.. The mixture will come together very quickly and leave the sides of the pan. You can add 1 teaspoon ghee if required. Once the mixture turns into a soft mass remove from flame.

Apply some ghee in palms, and shape into small ladoos. Roll over the remaining grated coconut and arrange in plate. Set aside for 20 minutes before serving mango ladoo.