Mango ladoo recipe, Mango ladoo recipe with coconut

Mango ladoo recipe with step by step photos.This mango ladoo was one among the list of mango recipes to try this year and yes I did this mango ladoo which is easy and instant to make too.I wanted to try this mango ladoo using khoya but was not able to reach out to it and had no patience to make homemade khoya so used dessicated coconut.But you can try with fresh ladoo too,check notes section.

Do try this delicious different take on mangoes…yes it is mango ladoo.

Mango ladoo recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10 ladoos

Author: Sharmilee J

Mango ladoo recipe using coconut and mango as main ingredients.

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Ingredients

• 1 medium sized mango (1/2 cup mango pulp)
• 3 tbsp granulated sugar
• 3/4 + 1/4 cup dessicated coconut
• 2 tbsp milk powder
• 2 tsp chopped pistachios
• 2 tsp ghee (melted)

Instructions

1. Peel the skin from the mango, chop it roughly.Take it in a a blender.Add sugar to it.

2. Puree it without adding water.Keep a pan,switch on the flame.Now measure 1/2 cup and add it to the pan.

3. Add 3/4 cup dessicated coconut to  it.Give it a stir,then add milk powder.

4. Mix well.Now add remaining 1/4 cup dessicated coconut and keep cooking in low flame.

5. It will form a mass this is the right stage.Now add ghee, mix well.

6. Cook for few more minutes until it forms a ball without sticking.If you pinch a small portion(if you cannot bear the heat then dip ur fingers in water then pinch) and try rolling it, it should form a non sticky ball.Switch off and let it cool down.

7. Chop pista roughly and keep it ready.Pinch small lemon sized portion and roll into  a ball.

8. Dip in the chopped pistachios and arrange in a plate.Repeat until you finish off.
   

Recipe Notes

• The ladoo is slightly moist not dry.
• If you dont get dessicated coconut, you can use fresh coconut.In that case, dry roast fresh coconut till there is no moisture then use it in the recipe.I am not really sure of quantity so try with the same quantity as mentioned but add little by little.
• These ladoos keeps well for a day or 2 in room temperature.Guess it will keep well for another 2 days when refrigerated but I haven't tried that so not sure.
• The sweetness is just apt, if you want more sweeter ladoos then replace 3 tbsp sugar with 1/4 cup sugar.
• Do not cook mango for a longer time, if it doesnt come together then add little more dessicated coconut.

Steps:

1. Peel the skin from the mango, chop it roughly.Take it in a a blender.Add sugar to it.
   
2. Puree it without adding water.Keep a pan,switch on the flame.Now measure 1/2 cup and add it to the pan.
   
3. Add 3/4 cup dessicated coconut to  it.Give it a stir,then add milk powder.
   
4. Mix well.Now add remaining 1/4 cup dessicated coconut and keep cooking in low flame.
   
5. It will form a mass this is the right stage.Now add ghee, mix well.
   
6. Cook for few more minutes until it forms a ball without sticking.If you pinch a small portion(if you cannot bear the heat then dip ur fingers in water then pinch) and try rolling it, it should form a non sticky ball.Switch off and let it cool down.
   
7. Chop pista roughly and keep it ready.Pinch small lemon sized portion and roll into  a ball.
   
8. Dip in the chopped pistachios and arrange in a plate.Repeat until you finish off.
   

Serve .

Delicious mango ladoo ready!