Mango Coconut Laddoo is a quick and easy dessert made with mango puree, coconut, and sweetened condensed milk. (Step-by-Step-Recipe)
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About Mango Coconut Laddoo:
In India, festive seasons are incomplete without ladoos. There is a wide variety of laddoos which can be made as per your choice. But the most popular and delicious laddoo is the mango coconut laddoo.
The presence of coconut, condensed milk, and mango pulp gives it a heavenly taste.
Mango coconut laddoo is a combination of two of the most loved fruits in India, mango and coconut. The combination is just pure genius. The coconut’s rich taste and the mango’s sweetness are just amazing.
With just three ingredients, you can make an instant mango coconut laddoo. If you want you can add some cardamom powder and a little ghee to add some extra flavor. These two ingredients are optional.
This recipe is perfect if you are looking to prepare something quickly and don’t have a lot of time on your hands.
Serving Suggestion:
These soft and flavorful coconut mango ladoos are perfect for:
- Serving as a quick festive sweet during festivals.
- Offering as prasad or packing in gift boxes for special occasions.
- Enjoying as a light dessert after lunch or dinner.
- Adding to your kids’ snack box for a healthy homemade treat.
Storage Suggestion:
Store the laddoos in an airtight container.
- If kept at room temperature, they stay fresh for 1–2 days (if the weather is not too hot).
- For longer freshness, keep them refrigerated—they last up to 5–6 days.
- Bring them to room temperature before serving so they’re soft and fresh-tasting.
Pro Tips to Make Perfect Mango Coconut Laddu:
Use ripe and sweet mangoes or thick mango pulp for best taste.
If you want you can use desiccated coconut to avoid excess moisture—fresh coconut shortens shelf life.
If the mixture feels sticky while shaping, grease your palms lightly with ghee.
You can add cardamom powder or chopped dry fruits for extra flavor and texture.
Let the mixture cool completely before making laddoos—it helps them set better.
Why You Should Make Mango Coconut Laddoo?
This recipe is one of the simplest recipes to make this summer. During Summer sweet and delicious mangoes are easily available so you have all the more reasons for making this recipe at home.
- Calls for a few essential ingredients
- Can be made for any special occasion
- Rich in nutrients and good for health
- This recipe just requires three ingredients
- Great recipe, to pack for kid’s lunch box
Looking for more Coconut Laddoo Recipes?
I love anything coconut. And if you are also someone who loves coconut, then you might want to try some of the below-mention recipes made from coconut. Do let me know, which one is your favorite.
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Basic Ingredients Used to Make this Recipe:
Mango Puree: I have used fresh mango pulp. But if you want you can use store-bought mango pulp too.
Desiccated coconut – I have used Home-made Desiccated coconut for this recipe. So here I made the recipe from scratch. But incase you don’t have much time, you can go for the store-bought one if you want.
Condensed milk – Mango Ladoo with condensed milk is just so easy. It’s my to-go ingredient for making instant laddoo’s.
Ghee – I have used some ghee here for an extra flavor. But you can skip it if you want to.
Mango Coconut Laddoo
Equipment
Ingredients
- 1 cup Grated Coconut
- 1 Mango
- 1 tbsp Ghee some extra to grease your hand
- 1/2 cup Condensed milk
Instructions
- Dry roast the coconut in low flame without browning.
- Saute till stickiness and moisture is completely removed.
- It will take between 10-15 minutes.Let it cool down.
- Now add the roasted coconut in a mixer grinder.
- Pulse in a blender/food processor until fine crumb consistency. Or, you could even use a spice grinder, and grind into the crumb consistency.
- Now heat ghee in a pan. Add powdered coconut to it.
- Add Mango Puree and Condensed milk .
- Stir the mixture till it comes like a fudge.
- Grease your hands with ghee.
- When the mixture is still warm, make round laddoos of it. Roll it again in Desiccated coconut powder if you like or leave it.
Nutrition
Frequently Asked Question About this Recipe:
Can I use desiccated coconut instead of fresh coconut?
Yes, you can! This recipe uses fresh coconut for a soft, juicy texture and natural taste. But if you want longer shelf life, you can substitute with desiccated coconut—just reduce the quantity slightly, as it’s drier and absorbs more moisture.
The taste and texture will be slightly different but still delicious.
Can I make this mango coconut laddoo without condensed milk?
Yes, you can replace condensed milk with grated jaggery or a mixture of milk and sugar. But condensed milk adds a rich, creamy texture and sweetness with less effort.
How do I know the laddoo mixture is ready?
The mixture is ready when it starts leaving the sides of the pan and comes together as a soft dough. Let it cool slightly before shaping into laddoos.
Can I use canned mango pulp for this mango ladoo recipe?
Absolutely! Just make sure it’s thick and not too watery. Also, adjust sweetness if your pulp is already sweetened.
How long can I store mango coconut laddoos?
They stay fresh in the fridge for 5–6 days. Always store in an airtight container and let them come to room temperature before serving.
Are these laddoos suitable for fasting or festive occasions?
Yes! These no-cook mango sweets are perfect for festivals, poojas, or as a prasad item. Just check the ingredient preferences for specific fasting days.
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You Might Also Want to Try:
Recipe for Mango Rice
Raw Mango Chutney Recipe – Aam ki Chutney
Pacha Manga Chammanthi
Aam ki Launji – How to make Instant Gudamba Recipe
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
- 14 Summer Drinks Recipes to Beat the Heat – Summer Drinks
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