In the same pan add mango puree and coconut condensed milk. Mix well.

Cook for 2 minutes on low heat. It will thicken slightly.

Add the coconut oil and shredded coconut back into the pan and stir well until it becomes a lump.

When moisture is evaporated and the mixture is a lump (it must not be dry), remove from the heat.

Place the mixture on a plate and let it cool.  After cooled, roll out tablespoon sized balls.

Garnish with additional shredded coconut or pistachios and serve.