Name: Tropical Mango Coconut Ladoos (Indian Coconut Mango Balls)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: ¾ cup Mango Pulp (from 1 large kesar mango (or alphonso)); 2 cup Desiccated Coconut (plus extra for rolling); ¾ cup Sweetened Milk (condensed); 2 Tbsp Pistachios (chopped (or almonds or cashews)); ¼ tsp Cardamom (ground)

Tropical Mango Coconut Ladoos (Indian Coconut Mango Balls)

Pv Iyer

UpdatedJuly, 2025

40 minutes

1097 reads

3.75 from 4 votes

Indian

About Tropical Mango Coconut Ladoos (Indian Coconut Mango Balls)

Escape to a tropical paradise with these melt-in-your-mouth Mango Coconut Ladoos! Imagine the sweet kiss of ripe mango mingling with the creamy embrace of coconut, all in one blissful bite. This no-cook recipe is your secret to instant dessert gratification.

Transform ordinary ingredients into extraordinary treats with this simple method. Fresh mango and desiccated coconut are the stars, enhanced by aromatic cardamom and crunchy pistachios.

These delightful ladoos are perfect for any occasion, offering a symphony of flavors and textures that will impress your guests. A simple yet elegant dessert, guaranteed to be a crowd-pleaser!

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Recipe Time & More

Prep25

Cook15

Total40

Calories8 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy

Ingredients

▢ ¾ cup Mango Pulp from 1 large kesar mango (or alphonso)
▢ 2 cup Desiccated Coconut plus extra for rolling
▢ ¾ cup Sweetened Milk condensed
▢ 2 Tbsp Pistachios chopped (or almonds or cashews)
▢ ¼ tsp Cardamom ground

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Instructions

Peel and chop the mango. Purée until smooth. You should have about ¾ cup of mango pulp.
In a wide pan over medium heat, dry roast the desiccated coconut for about 1 minute. This enhances the coconut flavor and removes excess moisture.
Add the mango pulp, sweetened condensed milk, chopped pistachios, and ground cardamom to the pan. Stir continuously to combine.
Continue to cook and stir for 4–5 minutes. The mixture will thicken and start to pull away from the sides of the pan, forming a dough-like consistency. Remove from heat.
Let the mixture cool slightly until it's comfortable to handle. Place the extra desiccated coconut for rolling onto a plate.
Pinch off a portion of the mixture and roll it between your palms to form a ball about the size of a small lime. Roll the ladoo in the desiccated coconut until evenly coated.
Repeat with the remaining mixture. This recipe makes about 20–22 ladoos. Serve and enjoy!

Recipe Notes

Good To Know

For a more pronounced mango flavor, reduce the mango puree on low heat before adding it to the mixture to concentrate its sweetness and aroma without adding excess moisture to the ladoos.
If you prefer a firmer, less sticky texture, chill the mixture in the refrigerator for 30 minutes before shaping the ladoos, which makes them easier to roll and helps them hold their shape.
To make these ladoos vegan, substitute condensed milk with a thick coconut cream and add a sweetener like maple syrup or agave to taste, adjusting the consistency as needed.
Roll finished ladoos in toasted desiccated coconut or extra pistachio powder for added crunch and an attractive presentation—perfect for festive occasions or gifting.

Expert Tips

Using fresh, ripe mangoes will yield the best flavor and texture for your ladoos. If fresh mangoes aren't available, high-quality canned mango pulp can be used as a substitute.
Don't overcook the mango puree when reducing it, as this can lead to a caramelized flavor that might not complement the other ingredients.
If the ladoo mixture is too sticky to handle, lightly grease your hands with ghee or coconut oil before shaping them.