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Instant Mango Coconut Ladoo is A Taste of Summer in one bite. Beautiful tropical fruity flavors of mango blended with coconut flakes are just what you need for any summer party.

If you are looking for an easy, delicious, and simple dessert that is an absolute crowd-pleaser, then you are at the right place. Instant Mango Coconut Ladoo is a perfect blend of rich and fruity Mangoes and coconut flakes with a pleasing texture and a mild, milky, fresh coconut flavor. Everything about this dessert screams summer.

Since the Instant Mango Coconut Ladoo requires very little cooking, it is ready quickly. Also, to top it off, it just needs 3 ingredients. So this is the perfect recipe to wow your guests on short notice.

Ladoos, as stated in my earlier posts, are a quintessential part of Indian sweets. We Indians have ladoos for every occasion. And mind you, there is a vast variety of ladoos from different parts of India.

What is a Ladoo?

Ladoo is a spherical sweet that is very popular in India. It is made from different ingredients blended with a sweetener like sugar, jaggery, condensed milk, or sometimes healthy sweeteners like dates or raisins.

Ladoos have religious and cultural significance in India. During cultural and religious events, they often serve as Prasad or offerings to God.

Ladoos have been part of the festive celebrations at my place since my childhood.

What is Mango Coconut Ladoo?

I have been making Coconut Ladoo at my place for a long time. Every now and then, I like to enhance the flavor of those Ladoos by adding a new flavor. I like to take it a notch higher with a twist that matches the occasion or the season.

Mango Coconut Ladoo has that beautiful fruity Alphonso flavor that is popular in India during the summer. I love the rich flavor that the mango brings to the traditional Ladoo.

When the flavors of mango blend with coconut and condensed milk, they create magic and a burst of flavors in your mouth.

Ingredients for Mango Coconut Ladoo

Mango pulp: You can grind fresh mango pulp into a smooth paste or use a store-bought tin. Both pulps work perfectly for this recipe. Though it is always recommended to use fresh mango pulp for best results, I like using the store-bought tin of Alphonso mango pulp since that is readily available here in the USA.

Desiccated Coconut: Shredded dried coconut or desiccated coconut is required for this Ladoo recipe. You can either use regular desiccated coconut or roast it for a couple of minutes to increase the aromatic level of the Mango Coconut Ladoo.

Condensed Milk: Use sweetened condensed milk to add sweetness, moisture, and milky flavor to the Instant Mango Coconut Ladoo.

How to make Mango Coconut Ladoo

Take a pan and place it on medium heat. Add the mango puree to the pan and cook it for 3 to 4 minutes until some moisture evaporates and the pulp thickens slightly.

Switch off the heat and add the desiccated coconut and sweetened condensed milk to it.

Mix it all together to form a nice mixture that can be rolled into balls.

Once all the ingredients are mixed together, roll them into spherical balls. Use a small cookie scoop or a tablespoon for even sizes.

Roll the Mango Coconut Ladoo in a bowl of desiccated coconut to coat each Ladoo with it. This not only enhances the look but also takes away the stickiness of Ladoo.

Serve these Ladoos fresh or chill them in the refrigerator to serve later. They taste awesome and are even better when chilled for a few hours.

Also, check out these simple Ladoos:

Coconut Ladoo

Paan Ladoo

Besan Ladoo

Frequently Asked Questions (FAQs)

Do you need to cook the mango pulp for the instant mango coconut Ladoo?

It is not an absolute requirement to cook the pulp for these Ladoos. However, I would recommend you do so. Fresh mango pulp has a lot of moisture; therefore, it will need more desiccated coconut to make the right textured mixture for the Mango Coconut Ladoo.

Adding extra coconut to the mixture will reduce the mango flavor and take away the magic of the tropical flavors.

Cooking Mango pulp also increases the shelf life of the Ladoo.

Can you roast the desiccated coconut?

Yes, you can definitely roast the shredded coconut or desiccated coconut before adding it to the Mango Coconut Ladoo mixture. Dry roasting the coconut releases the fragrant flavor and makes the Ladoo more delicious.

How do I store the Mango Coconut Ladoo?

You can store the Ladoo in an airtight container, which will stay good at room temperature for a couple of days. And they will stay good in the refrigerator for 8 to 10 days. But I am sure you would have polished them off before then.

DROP A COMMENT IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, IF YOU HAVE ANY QUESTIONS, PLEASE LEAVE THEM BELOW. I WOULD BE HAPPY TO HELP.

Post a photo on my Facebook page or tag me on Instagram with #prajakta_food_lab; you can even pin it on Pinterest with the tag #p3foodlab.