A beautiful ladoo, that’s loaded with the fresh flavor of desiccated coconut and mango. The two flavor come together so well , that I bet no one can resist having more than one ! They are loved by kids and adults alike.

The grand fiesta of the 10 day long Ganesh festival is going to end today , with Ganesh Visarjan. There will be lots of processions , dancing , music and the quintessential Dhol Tashe with it.

The celebrations today won’t be complete without some sweets. So today made these soft , fudgy and full of flavor, Desiccated coconut and mango ladoo.

I used desiccated coconut , full cream milk and mango pulp for the recipe. You can even use fresh grated coconut , but the time required to prepare the ladoo will increase slightly.

I definitely prefer fresh coconut , but this time had a pack of desiccated coconut lying in the refrigerator , so thought of using it up.

You can use fresh mango pulp, but as the season for fresh mangoes is over , I’ve used packaged mango pulp. If the pulp already contains sugar , you might want to alter the amount of sugar required in this recipe.

Sharing the recipe here. Go ahead and enjoy making these desiccated coconut and mango ladoo. Do write in , and tell me how you liked it. I would specially be waiting for the kids reviews 😉

Print Recipe

Desiccated Coconut and Mango Ladoo

Course

dessert

Cuisine

indian

Prep Time

5 minutes

Cook Time

60 minutes

Passive Time

20 minutes

Servings

piece

Ingredients

• 2 cups coconut desiccated
• 5 cups cream milk full
• 3/4 cups mango ( sweetened ) pulp
• 1/2 cup sugar
• 1 tsp cardamom green powder
• coconut some more desiccated for rolling the ladoo

Course dessert Cuisine indian Prep Time 5 minutes Cook Time 60 minutes Passive Time 20 minutes Servings piece Ingredients 2 cups coconut desiccated 5 cups cream milk full 3/4 cups mango ( sweetened ) pulp 1/2 cup sugar 1 tsp cardamom green powder coconut some more desiccated for rolling the ladoo

Instructions

1. In a heavy bottom pan take desiccated coconut and milk. Boil the mixture stirring regularly. once the mixture starts to boil , reduce the flame to medium-low and continue boiling for around 30 minutes , stirring regularly.
2. The entire milk should evaporate , and you should be left with a mixture of coconut and milk solids.
3. Now add the mango pulp and sugar. Keep stirring on a low flame , till the mixture dries up and starts leaving the sides of the pan.
4. Now add the cardamom powder and mix.
5. Remove from the flame and let it cool a little.
6. Take some desiccated coconut in a plate. Make ladoo with the mixture when it is still warm. Roll them in the desiccated coconut and arrange on a plate.
7. Refrigerate for 1 hour before serving.

   

Recipe Notes

Tips

Store in an airtight container in the refrigerator. These ladoo stay good for 5-7 days.

You can avoid adding mango pulp if you wish to have plain coconut ladoo. Just increase the sugar to 1 cup.

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