Prepare the Mango Pulp:

• Peel and remove the flesh from the ripe mangoes.
• Blend the mango flesh in a blender or food processor until you obtain a smooth pulp. Set it aside.

Prepare the Khoya:

• Heat a non-stick pan on medium heat and add the khoya/mawa.
• Cook the khoya, stirring continuously, until it melts and turns light golden in color. This process will take about 8-10 minutes.
• Remove the pan from heat and set aside.

Prepare the Mango Burfi Mixture:

• In a large, heavy-bottomed pan, heat the ghee on medium heat.
• Add the mango pulp to the pan and cook for a few minutes, stirring continuously.
• Gradually add the sugar while stirring, allowing it to dissolve completely.
• Add the cooked khoya/mawa to the pan and mix well.
• Continue cooking the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan. This may take approximately 15-20 minutes.
• Add the cardamom powder to the mixture and mix well.
• Grease a square or rectangular tray or plate with ghee.
• Pour the thickened mango burfi mixture onto the greased tray and spread it evenly using a spatula.
• Allow the mixture to cool completely and set for a few hours at room temperature or in the refrigerator.

Cut and Serve:

• Once the mango burfi has been set, cut it into square or diamond-shaped pieces using a sharp knife.
• Serve the mango burfi as a delightful dessert.
• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.