In a medium mixing bowl, whisk together glutinous rice flour, granulated sugar, and salt until well mixed.

Gradually pour in coconut milk and water, stirring continuously until the batter is smooth and free of lumps.

Transfer the batter to a heatproof dish and steam for 20-25 minutes, or until it becomes a sticky dough.

Scoop small portions of fresh mango puree, freeze for about 15 minutes until firm.

Once the dough has cooled, grease your hands and take about a tablespoon of the dough, flatten it.

Place a frozen mango puree scoop in the center, fold the dough around it, and roll into a ball shape.

Roll each ball in shredded desiccated coconut, ensuring they are completely covered.

Chill the coated bliss balls in the refrigerator for about 15 minutes before serving.