Grease a 9” x 9” or smaller shallow, square/rectangular glass cake pan with 1 tsp. ghee and set aside.

Heat the remaining ghee in a deep, nonstick pan.

Sauté the fresh coconut in the hot ghee until it sizzles and appears lightly toasted.

Add half the sugar and allow to coconut to absorb the melting sugar.

If using the mango pulp, gradually add it to sweeten, adding no more than ¼ cup at a time. Stir and allow the mixture to thicken in between additions. Stir continuously to avoid burning.

Cook for 10 minutes or less while continuing to stir, on medium low heat until the mixture is doughy and sticky and begins to leave the side of the pan.

Sprinkle in the cardamom powder when the mixture begins to separate from the sides of the pan, and stir to ensure it is completely mixed.

Carefully pour the hot fudge into the prepared pan and flatten quickly with the back of a spoon before it cools.

Sprinkle the nuts and score the fudge.

Cool for 1-2 hours until the fudge sets semi-firm. Cut into squares and set to chill. Enjoy!