Prepare an 8x8-inch square pan by lining it with aluminum foil or parchment paper and spraying the bottom with nonstick cooking spray. Cook mango pulp and sugar together in a medium saucepan over low heat until they form a very thick syrup.

Depending on the thickness of your pulp, it will take between 30 minutes to 1 hour. The syrup should thickly coat the back of a spoon or spatula. Once the syrup has thickened enough, add the butter and cook for 3 minutes more, stirring constantly.
cook until it starts leaving sides of the pan. then pour in that greased dish.
Allow to cool to room temperature. Cover pan with foil and refrigerate overnight until set.

Once the candies are completely set, cut them into small squares with a knife. Candies can be stored in the refrigerator in an airtight container for 2-3 days.