In a heavy bottom vessel (I used a small pressure cooker) add the ghee and when it is hot add the mango pulp.

Keep stirring the mixture every 10-15 minutes so that it does not stick to the vessel.

The mixture will reduce in quantity, there will be a change in color and after 45 minutes transfer this mixture to a greased (with very little ghee) plate. I used 2 and 3/4 cups of pulp and it cooked down to 3/4ths of a cup approximately. So a very small plate is enough.