Mango Coconut Ladoo Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Mango Coconut Ladoo Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re anything like me, you absolutely love a good ladoo. There’s just something so comforting and festive about these little balls of goodness, right? Today, I’m sharing my go-to recipe for Mango Coconut Ladoo – it’s incredibly easy, bursting with tropical flavor, and always a crowd-pleaser. I first made these for a small Diwali gathering, and they disappeared within minutes!

Why You’ll Love This Recipe

This Mango Coconut Ladoo recipe is special because it’s so simple. You don’t need to be a seasoned chef to whip up a batch of these delightful treats. Plus, the combination of sweet mango and fragrant coconut is just heavenly. It’s a perfect way to enjoy the mango season, and honestly, it feels like sunshine in every bite! They’re also naturally gluten-free, making them a great option for many.

Ingredients

Here’s what you’ll need to make these delicious ladoos:

• 1 medium mango (about 150-200g)
• 3 tablespoons granulated sugar (approx. 40g)
• 3/4 cup + 1/4 cup desiccated coconut (approx. 75g + 25g)
• 2 tablespoons milk powder (approx. 15g)
• 2 teaspoons chopped pistachios, for garnish
• 2 teaspoons ghee (clarified butter) (approx. 10g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Desiccated Coconut: I highly recommend using good quality desiccated coconut. It really impacts the flavor and texture. You can find it in most Indian grocery stores or online.
• Mangoes: The star of the show! Alphonso mangoes are amazing if you can get your hands on them, but any sweet, ripe mango will work beautifully. Kesar or even a good quality Totapuri will do the trick.
• Ghee: Ghee adds a lovely richness and aroma. Traditionally, homemade ghee is preferred, but good quality store-bought ghee works just fine. In South India, they often use a more intensely flavored ghee, while in the North, a lighter variety is common – feel free to use what you love!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your mango. Then, blend the mango chunks with the sugar in a blender or food processor until you have a super smooth puree. No lumps allowed!
2. Now, heat the mango puree in a non-stick pan over medium-low heat. Add 3/4 cup of the desiccated coconut and the milk powder. Give it a good mix.
3. Keep stirring! This is important to prevent sticking. As you stir, the mixture will start to thicken. Add the remaining 1/4 cup of coconut.
4. Continue cooking on low heat, stirring constantly, until the mixture forms a dough-like consistency. This usually takes about 5-7 minutes.
5. Take the pan off the heat and add the melted ghee. Cook for another 2-3 minutes, stirring continuously, until the mixture is no longer sticky.
6. Let the mixture cool down enough to handle. Once it’s cool enough, roll it into small, bite-sized balls.
7. Finally, coat each ladoo with the chopped pistachios. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook: Overcooking will make the ladoos hard. You want a soft, pliable dough.
• Non-Stick Pan is Key: Seriously, it makes life so much easier!
• Cool Completely: Letting the mixture cool completely before rolling prevents the ladoos from falling apart.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. There are some fantastic options available now!
• Adjusting Sweetness: If you prefer less sweet ladoos, reduce the sugar to 2 tablespoons.
• Spice Level: Add a pinch of cardamom powder (about 1/4 teaspoon) to the mixture for a warm, fragrant twist. My grandmother always added a tiny bit of nutmeg too!
• Festival Adaptations: During Holi, you can add a tiny drop of yellow food coloring for a vibrant look. For Diwali, a sprinkle of edible silver leaf (varak) adds a touch of elegance.

Serving Suggestions

These ladoos are perfect on their own with a cup of chai! They also make a lovely addition to any Indian sweets platter. I love packing them in little boxes as gifts for friends and family.

Storage Instructions

Store the Mango Coconut Ladoos in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for up to a week, but they might become slightly firmer.

FAQs

Let’s answer some common questions:

• What type of mango is best for Mango Ladoo? Alphonso mangoes are the gold standard, but any sweet, ripe mango will work.
• Can I use fresh coconut instead of desiccated coconut? While you can use fresh coconut, it will change the texture. Desiccated coconut gives a drier, more cohesive ladoo. If using fresh, you’ll need to grate it finely and cook the mixture for longer.
• How do I know when the mixture is the right consistency? The mixture should come together and form a dough that you can easily roll into balls without sticking to your hands.
• Can these ladoos be made ahead of time? Yes, you can make them a day or two in advance. Just store them properly in an airtight container.
• What is the shelf life of Mango Ladoo? They’re best enjoyed within 3-4 days at room temperature, or up to a week in the refrigerator.

Enjoy making (and eating!) these delightful Mango Coconut Ladoos. Let me know how they turn out in the comments below!