Prepare all ingredients in advance. Roast the nuts, let them cool, and chop into even pieces. Dice the dried mango into small cubes and break large biscuits into bite-size pieces for easier mixing.

Heat a nonstick pan over low heat. Add the butter and coconut oil, stirring until fully melted. Keep the heat low to prevent burning.

Add the marshmallows and stir continuously with a silicone spatula until completely melted and smooth, with no visible lumps. Turn off the heat immediately once melted.

Add the milk powder right away and mix quickly, using the residual heat to combine everything into a thick, creamy mixture.

Add the chopped nuts, biscuits, and dried mango. Stir quickly and evenly so every piece is well coated.

Transfer the mixture into a lined 20×20cm square mold. Wearing gloves, press firmly and evenly to remove air gaps and create a smooth surface.

Refrigerate for about 1 hour until fully set. For quicker setting, freeze for 20–30 minutes, avoiding over-freezing.

Once firm, remove from the mold and cut into neat 3×3cm squares using a sharp knife.

Store in an airtight container in a cool, dry place for up to 1–2 weeks.