Cut the mango into slices, put it in the grinder add fifty gm sugar churn it nicely make sure no chunks are there. Take a tray, grease it nicely put the. Mango purée in the tray ,spread it , make a thin layer. If mango puree is extra, spread it in two tray. Keep it for drying at room temperature for two days. Now make filling, take a kadai put grated khoya stir it put seventy five gm gridded sugar in it add cardamom powder and dry-fruits ( cut into small pieces). After two three minutes put off the flame . Let it cool . Keep it in fridge or make this filling after two days, when mango layer is dry. Check the tray when mango is dry cut it into 2.5 by 5” long pieces. Separate it with tray and fill the khoya stuffing and roll it . Your mango roll is ready to serve.