Mango Coconut Almond Ladoo is an easy Indian sweet made with just four main ingredients – almond flour, desiccated coconut, sweetened condensed milk, and mango puree. This well-tested recipe comes together in under 30 minutes and is easier than traditional ladoos. Follow along for step-by-step guidance to get ladoos that are soft, flavorful, and beautifully balanced every time.
I had earlier shared my Coconut Almond Ladoo recipe, and it’s been so loved by you all! This time, I’m bringing you a delicious twist on that favorite with the addition of my most-loved fruit—mango.
Using mango puree makes this recipe doable any time of year, and the best part is that these ladoos are quick, easy, and absolutely delightful. They turn out soft, melt-in-the-mouth, and never dry; just the way a perfect ladoo should be.
Table of Contents
Ingredients
- Mango puree: Use a thick, smooth puree (either canned or fresh). I prefer kesar or alphonso mango puree. Canned mango puree is readily available at Indian grocery stores.
- Desiccated Coconut: I used store-bought desiccated coconut (fine variety). It’s easily available in Indian grocery stores.
- Almond Flour: This will help hold the balls together and also make these ladoo more nutritious. I typically get a large bag of almond flour from Costco. If you don’t have almond flour, you can grind whole almonds to a fine powder.
- Sweetened Condensed Milk: This is the base of the ladoo and what adds the sweetness to the dessert.
- Cardamom Powder: This is powdered green cardamom. If you have whole green cardamom pods, you can grind them using a spice grinder.
- Ghee: I prefer to use homemade ghee when making sweets. Store-bought ghee works just as great.
Before You Start
A few minor things will make sure your ladoos turn out perfect:
- Roast gently: Toast almond flour and coconut on low heat to release flavor without browning too much.
- Check consistency: The mixture should leave the sides of the pan and feel thick enough to roll. If it’s too soft, cook for an additional minute or two.
- Roll while warm: Shape the ladoos while the mixture is still warm, not hot. Grease your palms with ghee to prevent sticking.
- Nuts: You can also add finely chopped roasted nuts to the ladoo if you prefer. Or garnish with an almond on top after making the ladoo.
How to Make?
Make the Ladoo Mixture
- Warm milk in the microwave and soak a pinch of saffron strands in it.
- Heat a pan on medium-low flame. Add desiccated coconut and almond flour, roasting for 2–3 minutes until you get a nutty aroma.
- Stir in condensed milk and cook for 2–3 minutes, mixing continuously until the mixture starts to come together.
- Add mango puree and keep stirring over medium heat. Cook for about 10 minutes, making sure it doesn’t stick to the pan. The mixture should thicken gradually.
- Mix in cardamom powder and saffron milk. Cook until the mixture is thick, glossy, and the ghee begins to separate.
Roll the Ladoo
- Take the pan off the heat and let the mixture cool for 5-7 minutes. The mixture should easily come together with your hands as shown below.
- Grease your hands with ghee, scoop small portions, and roll into ladoos. Optionally, you can roll each ladoo in desiccated coconut or decorate with pistachio slivers and varak.
Garnish with slivered pistachios, saffron, and edible gold or silver leaves. Optionally, you can roll the ball over the desiccated coconut.
Serve Mango Coconut Almond Ladoo as part of your festive thali, with tea as an afternoon sweet, or as a homemade edible gift during celebrations. The vibrant color and tropical flavor make them an instant hit at any gathering.
Storing Ladoo
These ladoos store well in an airtight container for a day at room temperature. They keep well in the refrigerator for up to a week. Bring to room temperature before serving for the best texture. To store for longer, you can freeze them for up to a month; thaw in the fridge overnight.
More Indian Desserts You’ll Love
Mango Coconut Almond Ladoo
Video
Ingredients
- 1 cup Mango Puree
- 1.5 cup almond flour, 150 grams
- 1 cup desiccated coconut , 100 grams
- 1 can condensed milk, 14 ounces
- 1 pinch Saffron
- 1 tablespoon Milk
- 1/2 teaspoon Cardamom powder (Elaichi)
- 1 tablespoon Ghee
For Garnish
- Edible gold leaf, optional
- Silvered pistachios, optional
- Saffron
Instructions
- Warm milk in the microwave and soak a pinch of saffron strands in it.
- Heat a pan on medium-low flame, and add desiccated coconut and almond flour. Roast for 2-3 minutes on low heat until you get a nutty aroma.
- Add the condensed milk and mix it well with the almond and coconut mixture. Let it cook for 2-3 minutes while stirring continuously until it comes together.
- Now add mango puree and saffron milk. Mix well and continue stirring the mixture on medium heat, ensuring the mixture doesn’t stick to the bottom of the pan. It will take about 10 minutes.
- Now add the cardamom powder and 1 tablespoon ghee and mix again. Once the mixture becomes thick enough such that it can be rolled into a ball, switch off the heat.
- Take the pan off the flame and let the mixture cool for 5-7 minutes. We want the mixture to be warm at a temperature you can take in your hand.
- Grease your hands with ghee. Take a small amount of the mixture in your hands and roll it like a ball using both hands.
- Garnish with slivered pistachios, saffron, and edible gold or silver leaves. Optionally, you can roll the ball over the desiccated coconut.
