Firstly, in a blender take 1 cup mango and ½ cup milk. Blend to smooth puree adding more milk if required.Transfer the mango puree to large kadai
also add 1 cup sugar and mix until sugar dissolves completley.

Further add 3 cup coconut keep stirring till the mixture starts to thicken
continue to cook on medium flame stirring continuously.

After 15 minutes, coconut mixture will start to separate from pan.
now add ¼ tsp cardamom powder and mix well.

Transfer the prepared mixture into a greased plate lined with baking paper
set well forming a block and cut into pieces.

Finally, serve mango coconut burfi or store in airtight container for a week in the refrigerator.