Peel and wash Mango. Diced it and grind in mixi with sugar to smooth paste

Heat the mango puree with sugar. The amount of sugar will depend on the quality and sweet of mango Let it simmer on medium to low heat for 20 minutes.

Keep 3 tbsp coconut aside for rolling truffles. Mix rest of the coconut with dry milk and cook for another 2-3 minutes. Take off the gas and let the mixture cool for around 15-20 minutes.

When the mixture has cooled down a little and is comfortable to handle, make balls of desired size

Roll in coconut and and decorate with almond