Dry roast rava on medium flame till its aromatic .
Peel and dice mangoes .
In a mixer grind coconut ,mango, jaggery and cardamom to a very fine paste by adding little water.
Add this paste to the roasted rava . Add water ( remaining quantity from 2 cups after using for grinding ), a pinch of salt and mix everything well . Keep the mix aside for 10-15 mins .
Later , transfer the batter to a nonstick kadai / heavy bottom kadai. Keep on low-medium flame and stir the mixture continuously ensuring that no lumps are formed.
After 3-4 minutes you will see that the mix is staring to thicken . At this stage add ghee.
Continue stirring the mixture till it forms a mass of ball and starts leaving the sides of .This will take about 10-15 mins.
Grease a plate with ghee and transfer the mass to the plate .Spread the mixture evenly using a spatula and smoothen the surface.
Once warm,cut into desired shape .Serve Mango rava halbai warm /cold.Can be stored for 4-5 days if refrigerated.