Cut the peeled mangoes and bananas into small cubes, both should add up to approx. 1 kg. In a large saucepan, heat slowly together with the sugar until the sugar has dissolved. I always only take 700 g of sugar and don`t mix in a ratio of 1: 1, because both bananas and mangoes are actually quite sweet and the jam will otherwise be a little too sweet. (If you like, you can simply add more fruit to 1 kg of sugar.)
Then add the desiccated coconut and bring to the boil, let it boil for about 4 - 5 minutes and make a jelly test. If it is still too runny, simply let it boil longer and repeat the gelling test.
Fill into hot, sterilized jars (simply 10 min. In the oven at 200 ° C), close, turn upside down for a moment - done!
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