In a small bowl prepare corn flour slurry by adding 2 tablespoon corn flour and ¼ cup water, mix well making sure there are no lumps.
In a 2nd bowl, add mango pulp, corn flour mixture, sugar and whisk until smooth and lump free.
In a pan, dry roast desiccated coconut until fragrant and keep it aside.
In the same pan heat ghee.
Add mango and cornflour mixture, cook on medium heat by stirring regularly until mixture starts to get dense.
Now reduce the heat to lowest possible setting and add desiccated coconut.
Mix well and continue to cook on low heat until mixture leaves the sides of the pan.
Once mixture reaches desired consistency add cardamom powder.
Now add roughly chopped almonds, pistachios and cashew nuts.
Mix until well combined and turn off the heat.
Transfer the burfi mixture to a greased tray.
Garnish with almonds, cashew nuts.
Cut the burfi into the desired shape while its still warm.
Delicious Mango Coconut burfi is ready to serve.