Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a mixing bowl, combine shredded coconut, melted butter, and condensed milk until well-blended.

Transfer the coconut mixture into the greased baking pan and press it down evenly to form the crust.

In a separate bowl, combine diced mango, remaining condensed milk, lime juice, and cardamom. Blend until smooth with some mango chunks remaining.

Pour the mango filling over the coconut crust, spreading it evenly with a spatula.

Bake for approximately 25-30 minutes, until edges are golden and center is soft.

Cool completely in the pan on a wire rack before slicing into squares or rectangles.

Chill in the fridge before serving for an extra refreshing treat.