Mango ladoo is a rich, creamy, and delicious dessert with the perfect tropical flavor combination that everyone will love. It is made with just a few simple ingredients like sweet mango pulp, coconut, milk powder, and sugar, yet it tastes absolutely irresistible. The natural sweetness and fragrance of mango blend beautifully with the rich, moist texture of coconut, creating soft, flavorful, and melt-in-the-mouth ladoos.
This easy homemade sweet is perfect for festivals, parties, or any special occasion. The refreshing mango flavor makes it an ideal summer dessert that both kids and adults will enjoy. This summer, make these wonderful mango-flavored coconut ladoos and enjoy their mouth-watering, juicy taste with your friends and family!
The key to making tasty mango ladoos at home are:
- choose ripe and sweet mangoes for making ladoo. Do not use sour mangoes, otherwise the ladoos will not taste good.
- I used desiccated coconut for the ladoos, so I soaked it in slightly warm milk for 10–15 minutes to make it soft and moist. You can also use fresh coconut instead of desiccated coconut.
- The addition of milk powder enhances the taste and helps bind the ladoos properly. You can also use mawa instead of milk powder.
- Cook the ladoo mixture until it becomes dry, lumpy, and starts leaving the sides of the pan.
- Store the ladoos in an airtight container in a cool and dry place. For better shelf life, it is best to refrigerate them.
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Recipe video
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Mango ladoo recipe | mango coconut ladoo | mango laddu
Ingredients
- 1 cup mango pieces
- 1 cup desiccated coconut
- 1 cup hot milk
- ¾ cup sakar - mishri
- ½ cup milk powder
- 2 tbsp ghee
- ¼ tsp cardamom powder
- Garnish with dry coconut and pistachio slits
Instructions
- Wash and cut 2 mangoes into rough pieces. You will need 1 cup of mango pieces.
- Then take 1 cup desiccated coconut and add 1 cup hot milk to it. Mix well and soak it for 10 minutes.
- Now take ¾ cup sakar (mishri) and grind it into a fine powder. Keep it aside.
- Then in a mixer jar, add 1 cup mango pieces, soaked coconut, ¾ cup powdered sugar, and ½ cup milk powder. Grind everything well. The ladoo mixture is ready.
- Now transfer the ladoo mixture to a pan. Cook on low flame, stirring continuously until the mixture thickens.
- Add 2 tbsp ghee and ¼ tsp cardamom powder. Mix well and cook until the mixture leaves the sides of the pan. This will take around 15–20 minutes.
- The ladoo mixture is ready. Transfer it to a plate and let it cool down slightly.
- Grease your hands with ghee, roll the mixture into ladoos, coat them with dry coconut, and garnish with pistachios.
- Mango ladoos are ready. Serve immediately or store them in an airtight container.
Notes
- Choose ripe and sweet mangoes for the ladoos.
- Adding hot milk to the dry coconut makes it soft and moist.
- Milk powder helps in binding and enhances the taste of the ladoos.
- Stir continuously and cook the ladoo mixture on a low flame. When the mixture thickens and ghee starts releasing from the sides, it means the mixture is properly cooked.
- Cool the ladoo mixture slightly, then roll the ladoos.
- Store the mango ladoos in an airtight container. They stay fresh for up to 1 week at room temperature and up to 15 days in the refrigerator.