Mangoo & Coconut Ladoos
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Mango and coconut are two star ingredients of tropics and when we combine these both, the dish is ought to be good and so is this Mango & Coconut ladoo recipe. Tropical Treat ‘Mango & Coconut Ladoos’ are quick to make with just few ingredients. It is also a good idea to finish off ripe mangoes kept on kitchen counter for long time.
Fresh mango pulp, desiccated coconut, condensed milk, nuts powder (optional) and cardamom powder are the only five ingredients required to make this delicate and impressive sweet.
Mango & Coconut Ladoos are marvellous creation...... the relishing flavours, the appealing texture and the amazing aroma of Mango Ladoos are just mouth-watering. Be it kids or adults, no one can resist these delicious Mango Ladoos.
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Ingredients
- Mango Puree – 3/4 cup i used 1 big size kesar mango
- Dessicated Coconut – 2 cup + extra 1/4 cup for rolling
- Condensed Milk – 3/4 cup
- Nuts powder of almond cashew pistachio 2-3 tablespoons
- Cardamom Powder 1/4 tsp
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Instructions
- Clean and chop mango for ¾ cup puree.
- In a pan dry roast coconut for just 1 minute.
- Add mango puree, condensed milk, nuts powder and cardamom powder and stir continuously.
- After 4-5 minutes this sticky mixture will start forming dough like consistency, switch off the flame.
- Let it cool for some time. Pinch some mixture and roll between palms to make medium lemon sized balls.
- Dip into extra desiccated coconut that we had kept aside, and roll them so that it is evenly coated.
- Delicious Mangoo Ladoos are ready to serve. This recipe makes 20-22 Ladoos.
Notes
Store in an airtight container and refrigerate. Will last for about 10-15 days if condensed milk is homemade or from freshly opened can.
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