Description
These mango ladoos are soft, fudgy Indian sweet balls made with ripe mango puree, toasted coconut, condensed milk, and cardamom. Ready in just 25 minutes, they deliver a burst of tropical flavor in every bite and are perfect for festivals or quick desserts.
Ingredients
Scale
- 120 ml mango puree (fresh or store-bought)
- 100 g desiccated coconut (+20 g for rolling)
- 150 g condensed milk
- ½ tsp cardamom (elachi) powder
- 30 g mixed nuts (optional, chopped)
Instructions
- Heat a pan on low flame and lightly toast the desiccated coconut for 2–3 minutes without browning.
- Add mango puree and mix well until fully combined and fragrant.
- Add condensed milk, cardamom powder, and nuts, then stir continuously on low heat until the mixture thickens and leaves the sides of the pan.
- Turn off the heat and let it cool slightly until warm enough to handle.
- Grease hands lightly and shape the mixture into small balls (ladoo).
- Roll each ladoo in the reserved coconut and set aside to firm up.
Notes
Always cook on low heat and stir continuously to avoid burning. Shape the ladoos while the mixture is still warm for best results. Store in an airtight container and refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 ladoo
- Calories: 147
- Sugar: 14g
- Sodium: 28mg
- Fat: 7.2g
- Saturated Fat: 5.1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2.1g
- Protein: 2.8g
- Cholesterol: 6mg
Keywords: mango ladoo recipe, mango sweets, coconut ladoo, Indian dessert, mango coconut balls