Mango Coconut Ladoo – Fudgy Mango Coconut balls – Mango Ladoo
This almost instant dessert is made with mango puree, coconut and condensed milk. Be it Diwali, Ramadan or Christmas, this easy Mango Ladoo can be showstopper, made in a jiffy. Yes, in just about 25 minutes.
Instant Mango Coconut Ladoo can be easily pulled off with just 3 ingredients. If you enjoy a litte extra flavor we could add some cardamom powder and a bit of ghee too. But this is optional.
Diwali, the Festival of Lights is just around the corner and its that time of the year when we can actually make lots of sweet meats and savories at home. We always look forward to a variety of options to treat friends and family..
Some of the alternate easy Diwali Sweets to try this year
Instant Kesar Peda – Saffron Milk Fudge
Chocolate Fudge
Besan Halwa { Chickpeas flour pudding }
Carrot Halwa
INGREDIENTS FOR MAKING MANGO LADOO
Mango Puree – I have used Kesar Mango Puree, that is readily available in store. Since the store bought mango puree is already sweetened, remember to alter the sweetness accordingly. If you would like to use fresh mango, it works great as well.
Desiccated coconut – I have used Desiccated coconut for this recipe. You can use fresh coconut too if you would like.
Condensed milk – Also known as Milkmaid in India. Mango Ladoo with milkmaid is just so easy. Its my to go ingredient for making instant ladoo’s.
Cardamom Powder – I do powder cardamom and keep them handy. Alternatively you can remove the pods from the cardamom, grind them fine. Store bought Cardamom powder is equally a fabulous alternative.
Ghee – I like to melt unsalted butter on my pan in low flame to make ghee. Alternatively you could also use store bought ghee.
Optional Garnishes can be finely chopped nuts.
HOW TO MAKE MANGO COCONUT LADOO AT HOME
To make Mango Coconut Ladoo, heat ghee in a deep pan. Add desiccated coconut and dry roast them in low flame for just about 2 minutes, until fragrant. Remember the coconut shouldn’t turn brown. The key is to constantly stir in this process.
If you would like to leave out ghee in this process, no worries at all. Just dry roast the desiccated coconut in a pan in low flame until fragrant.
Add mango puree, condensed milk and cardamom powder. Stir the mixture until the mango fudge mass comes together, without sticking to the bottom of the pan.
Switch off the flame and allow the mixture to cool down.
When the mixture is still warm, pinch the mixture and make ladoo by rolling into a ball.
Roll it again in Desiccated coconut powder if you like or leave it out.
SHELF LIFE -Mango Ladu stays fresh in the refrigerator upto 5 days.
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MANGO COCONUT LADOO RECIPE BELOW
This almost instant Mango Coconut Ladoo is made with mango puree, coconut and condensed milk.
- 1 Cup Desiccated Coconut
- 3/4 Cup Mango Puree
- 1/2 Cup Condensed Milk
- 1/4 Tsp Cardamom Powder
- 1 Tsp Ghee
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To make Mango Coconut Ladoo, heat ghee in a deep pan. Add desiccated coconut and dry roast them in low flame for just about 2 minutes, until fragrant. Remember the coconut shouldn't turn brown. The key is to constantly stir in this process.
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Add mango puree, condensed milk and cardamom powder. Stir the mixture until the mango fudge mass comes together, without sticking to the bottom of the pan. This process could take about 5-7 minutes.
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Switch of the flame and allow the mixture to cool down.
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When the mixture is still warm, pinch the mixture and roll the mango ladoo into round balls in between your palm. Roll it again in Desiccated coconut powder if you like or leave it out.
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