This coconut ladoo recipe with mango is so easy to make and delicious that if you make it once, you will be hooked and will make it time and again. Of course, it’s the perfect small treat for the mango season but you can make it all year long. Coconut ladoo made with condensed milk and mango puree will be perfect to make for your Diwali mithai box for your friends. The recipe can easily be doubled and since it only takes 20 minutes of your time to make it, you can make several batches of it. Your lucky friends who receive these delightful mango-flavored coconut ladoos are sure to ask you for the recipe.
In this recipe article, we’ll take Coconut Ladoo to the next level by adding fresh mango puree to the mix. The result is a delectable Mango Coconut Ladoo that’s bursting with tropical flavor and takes only 3 ingredients to make! With our easy-to-follow instructions, you can create these mouthwatering treats in no time. So, whether you’re a seasoned cook or a beginner in the kitchen, our Mango Coconut Ladoo recipe is sure to impress.
Ingredients of this recipe
This easy coconut laddu with mango recipe uses only 3 key ingredients.
- 1 Cup dry desiccated coconut, unsweetened
- ½ cup Canned Mango puree
- ½ cup condensed milk
- Extra dry desiccated coconut for rolling the ladoos
- Pistachios, saffron for garnish (optional)
This coconut ladoo recipe uses condensed milk and canned mango puree. Condensed milk is that magic ingredient that makes Indian mithai making a cinch. Some may shy away from it, but I always have cans of condensed milk in my pantry for a quick dessert fix, no shame in that!
How to make Coconut Ladoo recipe
- In a non-stick pan roast the coconut for 3-4 minutes on low-medium flame. Stir constantly to prevent the coconut from burning. The coconut should slightly change color. Remove the toasted coconut to a plate and set aside.
- Using the same nonstick pan, add the mango puree and condensed milk and cook stirring constantly on low-medium flame for 4-5 minutes. The mixture should slightly thicken, and you should see bubbles form.
- Now add the toasted coconut to the mango/condensed milk mixture and cook for 3-4 more minutes, stirring constantly. The mixture should come together and start to leave the sides of the pan.
- Remove the mixture on a plate and spread it to cool faster. Let it cool for 10-15 minutes or till you can handle it comfortably.
- Take small portions of the mixture and roll into round laddus. Remove extra dry desiccated coconut on a plate and roll the laddus in the coconut to cover completely. Repeat with the rest of the mixture. Decorate the tops of the laddus as desired with pistachios and saffron.
What you see in the picture above:
- dry roasted coconut flakes
- Bubbling mango puree and condensed milk
- coconut ladoo mix in the final stages of cooking
- coconut ladoo mix cooling down, ready to be rolled
Recipe tips
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at an Indian store. Using canned puree provides some consistency to the recipe and you can also make it year-round. If you choose to use fresh mango puree, consider two things.
- First, blend and strain the puree to ensure there is no fiber.
- Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Dry desiccated coconut is roasted to bring out the coconut flavor. Be sure to keep a close eye and not let it burn. Transfer it to a bowl as soon as the coconut starts to change color.
- This coconut ladoo recipe with condensed milk has the perfect amount of sweetness for me. If you like your desserts extra sweet, taste the ladoo mix after you turn off the flame. If you desire additional sweetness, add 1-2 tablespoons of confectioner’s sugar (powdered sugar) and mix well.
- Coconut ladoos can be stored in an air-tight container at room temperature (for 2-3 days) or in the refrigerator for up to a week.
What I like about this Coconut Ladoo with Mango recipe
- This easy coconut ladoo recipe uses 3 simple pantry ingredients.
- It takes less than 20 minutes of hands-on time to make.
- Since we are using canned Mango puree, this coconut ladoo recipe can be made year-round.
- A perfect sweet treat for your Diwali mithai box. I like to place them in mini muffin wrappers, and they look like Mango Coconut truffles!
- Has a nice tropical flavor with mango and coconut.
FAQs – Coconut ladoo recipe
I have not tried it personally, but I think you can do it. Use vegan condensed milk made with coconut in place of regular condensed milk. I am confident it will work well although I have not tried it myself.
No, this recipe is specifically formulated with dry desiccated coconut so you cannot substitute fresh coconut in it. The cooking time will be significantly different and I would not want to speculate on it without trying it myself.
Other quick Indian sweets (mithais) to try
Recipe Card – Coconut ladoo with Mango
Coconut ladoo with mango- 3 ingredient recipe
Easy coconut ladoo recipe using condensed milk
8-9
servings5
minutes15
minutesIngredients
1 cup Dry Desiccated Coconut, unsweetened
1/2 cup Mango Puree (See note)
1/2 cup Condensed milk
Extra dry desiccated coconut for rolling the ladoos
Pistachio slivers for decoration (optional)
Method
- In a non-stick pan roast the coconut for 3-4 minutes on low-medium flame. Stir constantly to prevent the coconut from burning. The coconut should slightly change color. Remove the toasted coconut to a plate and set aside.
- Using the same nonstick pan, add the mango puree and condensed milk and cook stirring constantly on low-medium flame for 4-5 minutes. The mixture should slightly thicken, and you should see bubbles form.
- Now add the toasted coconut to the mango/condensed milk mixture and cook for 3-4 more minutes, stirring constantly. The mixture should come together and start to leave the sides of the pan.
- Remove the mixture on a plate and spread it to cool faster. Let it cool for 10-15 minutes or till you can handle it comfortably.
- Take small portions of the mixture and roll into round laddus. Remove extra dry desiccated coconut on a plate and roll the laddus in the coconut to cover completely. Repeat with the rest of the mixture. Decorate the tops of the laddus as desired with pistachios and saffron.
- Coconut ladoos can be stored in an air-tight container at room temperature (for 2-3 days) or in the refrigerator for up to a week.
Tips
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at an Indian store. Using canned puree provides some consistency to the recipe and you can also make it year-round. If you choose to use fresh mango puree, consider two things. First, blend and strain the puree to ensure there is no fiber. Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Dry desiccated coconut is roasted to bring out the coconut flavor. Be sure to keep a close eye and not let it burn. Transfer it to a bowl as soon as the coconut starts to change color.
- This coconut ladoo recipe with condensed milk has the perfect amount of sweetness for me. If you like your desserts overly sweet, taste the ladoo mix after you turn off the flame. If you desire additional sweetness, add 1-2 tablespoons of confectioner’s sugar (powdered sugar) and mix well.
