Mango Ladoo are the perfect to celebrate any festive season, be it Diwali, Eid or Raksha Bandhan, they will get all the attention. They can be used for offerings, you can devour if you are fasting or great for giving as a gift. I have even had feedback that someone made these for their own wedding! After making this coconut barfi, I wanted to try coconut with some other flavours. Mango and cream go so well together in this mango kheer, mango mousse and mango shrikhand, so I had to include that! The combination of almond, coconut and mango is exquisite and the texture simply melts in your mouth. Often coconut ladoos or barfi can be quite dry but these are so soft and easy to eat.
Ingredients
● Mango Pulp or Puree – I have made these ladoos successfully with both canned and fresh mango pulp. If using canned, I recommend Kesar mango pulp or Alfonso mango pulp – both are Indian variety of mango. This canned mango pulp is available in almost all the major supermarkets and south Asian groceries. If you prefer making fresh mango puree at home, make sure you use very ripe and sweet mangoes. Before using canned pulp, taste the pulp and add condensed milk according. ● Desiccated Coconut – I have used coconut powder for this recipe which is very fine desiccated coconut and this gives me the best results. However, you can use any other type or fresh coconut too, just note that it might take more cooking time. ● Almond Powder – In Hindi it is known as Badam Powder and is readily available in any store. If you want to skip it, it’s totally fine. ● Condensed Milk – You’ll need sweetened condensed milk for this recipe. It is available in all shops, in India it is known as Milkmaid. ● Khoya/Mawa – I love khoya in my Indian desserts, it brings richness and fresh flavours to the dessert. Don’t have khoya handy, you may use milk powder instead or skip it totally. ● Cardamom Powder – In Indian desserts, always use green cardamom, it not only brings the great flavours and aroma to the dessert but it helps you digest those rich and heavy sweets too. I always keep whole cardamom in my kitchen cupboard and whenever a recipe calls for it, quickly remove the seeds from the pod, crush it in pestle and mortar. You can use shop-bought cardamom powder too. ● Ghee – Ghee or clarified butter is an essential ingredient for Indian sweets, can be made at home by just melting unsalted butter in a pan for five minutes or use shop-bought. For garnish use chopped nuts or totally skip it.
Other Ladoo Recipes
COCONUT LADOO MOONG DAAL LADOO CHURMA LADOO As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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