Mango Ladoo Recipe | Mango Laddu Recipe

Mango Ladoo is a sweet made with mango pulp, coconut and sugar. It’s made during mango season when mangoes are sweet, fresh and juicy. This ladoo has great mango and coconut flavor in every bite. It is quick to make, does not need much effort.

This ladoo tastes sweet and flavorful. It is slightly moist in texture. It has good flavor from mango. Mango gives natural sweetness to the ladoo. Coconut helps to balance the taste. This ladoo does not need long cooking time which makes it special. It is a good choice for small occasions. It is also good for sudden sweet cravings. 

About Mango Ladoo 

Mango Ladoo is a delicious sweet prepared by cooking mango puree with coconut and milk powder. It is very easy and quick to make just add all ingredients and cook until the mixture comes together, then shaped into small balls. This sweet is common in South Indian homes mostly made during mango season. It is also prepared for festivals. 

The texture of mango ladoo is soft and moist and not dry. Coconut gives shape to the ladoo. Milk powder adds richness to it. Mango flavor is strong and fresh, When you take a bite, it feels smooth. It slowly melts in mouth. It does not feel heavy after eating. It is made for family get togethers also.

There are small changes you can try. You can use fresh coconut instead of desicated coconut. You can add in nuts if you like. Cashews or almonds work well. Sugar level can be changed. It depends on mango sweetness. This recipe is easy to adjust and you can try based on your taste.

I usually make this ladoo at home. I make it when mangoes are very sweet. It gets finished very fast as everyone likes it at home. I mostly make small batch as it is quick to prepare. 

Mango Ladoo Ingredients

• Mango – I have used to make mango pulp. It gives natural sweetness and strong mango flavor to the ladoo. 
• Sugar – I just added for sweetness, it balances the sour taste from mango. You can adjust it based on your taste.
• Desiccated coconut – I add this as it absorbs the moisture and helps binding the ladoo mixture. You can use fresh coconut also after drying it well.
• Milk powder – I added for richness and soft texture. It gives nice taste to the ladoo. You can skip but taste will change little.
• Pistachios – I used chopped pista for rolling the ladoos. It adds crunch and look. You can use any nuts.
• Ghee – l added ghee at the end. It gives shine and helps the mixture to come together.

How to make Mango Ladoo Step by Step

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 ½ cup and add it to the pan.

3.Add ¾ cup desiccated coconut to  it. Give it a stir, then add milk powder.

4.Mix well.Now add remaining ¼ 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!

Expert Tips

• Mango choice – I make sure to use sweet ripe mango. Sour mango will spoil the taste. I usually taste before using.
• Cooking time – Do not cook mango for a long time. Over cooking will make mixture dry. Try not to skip this step.
• Coconut adding – I add coconut little by little and mix. If mixture is loose, you can add little more coconut.
• Cooling stage – I let the mixture cool slightly before rolling. If you roll when hot, ladoos may break.
• Storage – I store in airtight container, these ladoos are slightly moist so use clean hands always while handling.

Serving and Storage

Serve them as sweet after lunch or during evening. This goes well for family functions. Store leftover ladoos in room temperature for a day or two. You can refrigerate in an airtight container also for extra days but texture may change little. 

FAQS

1.Can I use fresh coconut?

Yes you can use fresh coconut. Dry roast it well till there is no moisture before using.

2.Why my ladoos are not binding?

This happens if mixture is too loose. Add little more desiccated coconut and cook for few minutes.

3.Can I reduce sugar?

Yes you can reduce sugar if mango is very sweet, taste and adjust while cooking.

4.How long these ladoos stays good?

They stay good for 1 to 2 days in room temperature. Refrigeration keeps it for few more days.

5.Can I skip milk powder?

Yes you can skip it. Taste will be little less rich but still good.

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