Mango ladoo recipe | How to make mango ladoo

Mango ladoo recipe with step by step photos. Learn how to make mango ladoo with just 4 ingredients with this easy recipe.

Today I am sharing a real tropical treat for all mango lovers. Mango and coconut are two star ingredients of tropics and when you combine these both the dish ought to be good and so is this easy 4 ingredients mango ladoo recipe. Fresh sweet mango pulp, grated fresh coconut, sweetened condensed milk with a touch of freshly pounded cardamom and 10 minutes are all you need to make this delicate and impressive sweet.

I had loads of coconut at home last week and was thinking coconut burfi, but when some mangoes came home, I changed the plans and made this easy coconut mango ladoo recipe. The only work you have in this mango ladoo recipe is grating coconut. If you prefer to use store bought desiccated coconut you can make this ladoo in 10 minutes flat. So sweet and tasty with a hint of mango and cardamom flavor, this easy ladoo will make a big impression when served.

To make mango ladoo recipe you can use homemade or store bought mango pulp. I always prefer to use homemade mango pulp. Use alphonso mangoes for good vibrant color. I have added cardamom powder for flavor. You can even use rose essence, it will be good.

Serve mango ladoo as dessert or snack. Keeps well for 3-4 days at room temperature.

Here is how to make mango ladoo recipe with step by step photos. Also check coconut ladoo with condensed milk, coconut ladoo with khoya, besan ladoo recipes

Step by step mango ladoo recipe

1. Peel and roughly chop the mangoes. Puree it along with 3-4 cardamom pods. Masure 3/4 cup of mango puree and takein a thick bottomed pan.

2. To the mango puree add 3/4 cup sweetened condensed milk and mix well.

3. To this, add 1 1/4 cups tightly packed grated coconut. Mix well and start heating. Cook in low flame, stirring continuously for 4-6 minutes.. The mixture will come together very quickly and leave the sides of the pan. You can add 1 teaspoon ghee if required. Once the mixture turns into a soft mass remove from flame.

4.Apply some ghee in palms, and shape into small ladoos. Roll over the remaining grated coconut and arrange in plate. Set aside for 20 minutes before serving mango ladoo.

mango ladoo recipe card:

Mango ladoo recipe | How to make mango ladoo

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Harini

Mango ladoo recipe. Sweet tropical mango coconut fudge balls with just 4 ingredients!

4.67 from 3 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine Indian

Servings 12

Calories 321 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1 1/4 cup + 3/4 cup grated coconut
• ▢ 3/4 cup mango pulp mango+ cardamom pods
• ▢ 3/4 cup sweetened condensed milk

Instructions

 

• Peel and roughly chop the mangoes. Puree it along with 3-4 cardamom pods. Masure 3/4 cup of mango puree and take in a thick bottomed pan.
• To the mango puree add 3/4 cup sweetened condensed milk and mix well.
• To this, add 1 1/4 cups tightly packed grated coconut. Mix well and start heating. Cook in low flame, stirring continuously for 4-6 minutes.. The mixture will come together very quickly and leave the sides of the pan. You can add 1 teaspoon ghee if required. Once the mixture turns into a soft mass remove from flame.
• Apply some ghee in palms, and shape into small ladoos. Roll over the remaining grated coconut and arrange in plate. Set aside for 20 minutes before serving mango ladoo.

Notes

1. You can add rose essence instead of cardamom.
2. You can add crushed pistachios along with coconut for a crunchy texture.

Nutrition

Calories: 321kcal

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