Mango Coconut Ladoo

Instant Mango Coconut Ladoo – Simple, quick, flavorful and delicious mango coconut ladoo made with desiccated coconut, ripe mango pulp and sweetened condensed milk. These laddus are one of the easy Indian desserts and perfect for any occasion.

What is mango coconut ladoo?

Mango coconut ladoo is a simple dessert or Indian sweet made by cooking the fresh mango, desiccated coconut, sweetened condensed milk, saffron and cardamom together until it thickens. It is then shaped into small balls or laddus and rolled in coconut. It is one of the easy and delicious mango recipes to try during the mango season.

Why you’ll love this recipe:

Simple dessert that can be made in 20 minutes with easily available ingredients

A perfect sweet recipe for any occasion!

Rich, delicious and perfect for gifting as well!

Ingredients & Substitutions:

Desiccated Coconut – Finely shredded and unsweetened desiccated coconut is the base of the laddus. It adds a flavor and texture. You can replace it with fresh shredded coconut. But make sure you saute it for couple of minutes to get rid of moisture.

Mango Pulp – I have used fresh mango puree in this recipe. Choose the sweet and ripe mangoes. You can also substitute it with equal amount of canned mango pulp. However, reduce the condensed milk a bit as canned pulp contains added sugar.

You can use any variety of mango like kesar mango puree or alphonso mango pulp.

Condensed Milk – Sweetened condensed milk is the main sweetener in this recipe, it will a rich taste and binds the mixture well.

Ghee – Ghee is clarified butter. It gives a great flavor and taste to the ladoos. You could also replace it with coconut oil or unsalted butter. If you don’t have any of these in hand, skip it and dry roast the coconut.

Saffron – Totally optional. It gives a lovely aroma and color to the mango ladoo.

Cardamom Powder – Do not skip adding cardamom. It adds a wonderful flavor to the dish. Use freshly crushed or ground cardamom seeds for a better flavor. You can also use store-bought cardamom powder.

Serving suggestions:

Serve them as a sweet snack or dessert. These laddus are a great addition to to your festive celebrations such as Diwali, Holi, Eid or Ganesh Chaturthi.

Storage suggestions:

These need refrigeration. Store them in an airtight container in the refrigerator for up to a week.

Tips & Notes:

Use a good quality desiccated coconut for the best taste and flavor.

You can also add some raw or toasted nuts to add a crunch and taste.

You can decorate the laddus with chopped nuts, rose petals or edible silver foil to add a festive touch.

Do not overcook the mixture, otherwise they will be chewy.

When shaping the ladoos, grease your palms with ghee or oil to prevent sticking.

Step by step instructions:

Heat a tablespoon of ghee in a pan and add desiccated coconut.

Roast it on a low flame for about 2-3 minutes. Keep stirring continuously to avoid burning.

Once it is roasted, add condensed milk, saffron, mango pulp and condensed milk .

Keep mixing continuously and cook over a medium heat for 8-10 minutes or until the mixture is thick.

When it turns into a thick dough, turn off the flame.

Transfer the cooked mixture to a plate and let it cool down.

Take a small portion of the mixture and shape it into a round ball.

Roll the shaped laddus in ¼ cup of desiccated coconut.

Seve and enjoy!

You might love these recipes:

• Mango Lassi
• Rava Ladoo with Condensed Milk
• Paan Ladoo
• Thandai White Chocolate Bark
• Thandai
• Apple Mawa Kheer
• Instant Pot Seviyan Kheer

How to make coconut mango ladoo recipe video below: