16 Jan Mango coconut ladoo
Mango Coconut Ladoo is a quick, Indian sweet made with the tropical flavours of ripe mango and coconut. Soft, aromatic, and naturally rich, these ladoos require minimal ingredients and are perfect for summer treats, festive offerings, or instant dessert cravings. The sweetness of condensed milk balances the freshness of mango pulp, while coconut adds texture and flavour.
Ingredients
1 cup desiccated coconut (coconut powder)
½ cup thick mango pulp (fresh or canned)
¼ cup sweetened condensed milk
¼ tsp cardamom powder (optional)
1 tsp ghee (optional, for aroma)
Extra coconut powder for rolling
Roasted dry fruits for garnish
COOK TIME
25 minutes
CALORIES
105 kcal
PROTEIN
2 g
FIBER
1.5 g
CARBOHYDRATES
12-14 g
SERVES
Instructions
Heat a non-stick pan on low flame.
Add coconut powder.
Roast on slow flame till the powder turns aromatic.
Add condensed milk and mix well.
Add mango pulp and cook for 3–4 minutes, stirring continuously, until slightly thick. Cook on low flame until the mixture leaves the sides of the pan.Check if the spatula stands upright in the mixture. If it stands upright, mix 1/4 tsp. pure ghee.
Switch off the flame and allow to cool slightly.
Grease hands lightly, shape into small ladoos.
Roll ladoos in extra coconut powder or decorate with any roasted dry fruits like pistachio or almonds.
VEGAN version
Use mix of jaggery powder and thick coconut milk instead of condensed milk. And coconut oil instead of ghee
Storage
Refrigerate in an airtight container
Best consumed within 3–4 days
Video tutorial
Notes
Nutrition Value (Approx.)
Per Ladoo (≈30 g)
Nutrient Amount
Energy 95–105 kcal
Protein 1.5–2 g
Fat 5–6 g
Carbohydrates 12–14 g
Sugars 9–10 g
Fiber 1–1.5 g
Health Notes
Rich in healthy fats from coconut
Provides quick energy
Contains natural antioxidants from mango
High sugar content – best enjoyed in moderation
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