Mango Coconut Almond Ladoo

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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.

Cook Time20

Rolling10

Total Time30

Course: Dessert

Cuisine: Indian

Keyword: mango coconut almond ladoo

Diet: Gluten-free, Vegetarian

Method: Stovetop

Servings: ladoo

Author: Meeta Arora

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.

Video

Notes

Storage: 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.

Nutrition