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Mango ladoo recipe | mango coconut ladoo | mango laddu

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Indian sweets
Cuisine Indian
Servings 20 ladoo

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.