Mango malai ladoo is a very delicious and addictive sweet ladoo made with all things good. These ladoos makes a wonderful and healthy sweet dish to indulge in anytime.
Mango Malai Ladoo
Super addictive and delicious ladoo made with fresh mango puree, rich milk cream, dessicated coconut and almonds. These ladoos are just a pure bliss and one can’t resist grabbing a few at a time.
Whenever mangoes are in season I try to make as many dishes as I can with fresh mangoes. I love the versatility of mangoes and how they fit in any dessert and bring the tastes to another level.
Just like this mango almond barfi, or mango semolina cake there are several other popular mango recipes on the blog.
When I saw Jagrutis Mango Badam Ladoo, I knew I had to try them for sure. So finally I did make them but had to adjust the recipe as I did not have condensed milk, and also I used milk cream to make the malai ladoo.
Do you like mangoes? If yes, then you would definitely fall in love with these mango malai ladoos.
Ingredients needed to make Mango Malai Ladoo.
- First, Mango-Fresh mango puree or tinned mango can be used.
- Almond meal-Store bought almond meal or you could make your own.
- Dessicated coconut-It adds a nice flavor and texture into the ladoo.
- Milk cream-For that extra richness.
- Sugar
These mango ladoos are
✔Super tasty and addictive
✔Easy to make
✔Protein rich and healthy
✔Kids friendly, my girls loved them
✔and melt in mouth kind delicious
How to make Mango Malai Ladoo?
To make the ladoo all you need to do is cook mango puree, milk cream, sugar, almond meal and dessicated coconut until everything combines togetehr and startrs forming a thick mixture.
It takes a bit of time and effort, you would want to make sure to cook it on low medium heat and continue stirring to avoid sticking at the bottom.
Once it is thickened, let it cool a bit and then make desired shape round balls.
Storage, Serving and Variations
Stor the leftover ladoos in an airtight container in the refrigerator, but I bet there won’t be any left to store.
Serve the mango ladoo with your favorite meal, like this vegetarian punjabi thali or soya biryani or with blueberry lemonade.
For variations, you could add cashew powder or pistachio powder instead of almond meal.
You can also add some chopped nuts and raisins to make the ladoo more delicious.
To make the ladoo vegan you could use coconut cream and avoid ghee.
Looking for more such sweet recipes to get some ideas for your desserts? Do not miss my Mango Cake and Aamkhand and the best one’s Firni Falooda.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Mango Coconut Almond Ladoo
Equipment
- Heavy Bottom Pan
Ingredients
- 2 cups mango puree
- 1 cup almond meal
- 1 cup desiccated coconut
- 1 cup milk cream
- 3/4 cup sugar
- 1 teaspoon cardamom powder
- few saffron strands
- 1 tablespoon ghee
- 2 tablespoon coconut flakes optional
Instructions
- Heat a heavy bottom pan and add milk cream and mango puree with sugar. Cook on low heat with frequent stirring.
- Once it starts thickening add the almond meal and desiccated coconut and cook on low until it starts to form a mass.
- Add cardamom powder, saffron strands, and ghee and mix to combine.
- Transfer the mixture into a plate to cool slightly.
- Once a little bit cooled, make small or medium-sized round balls.
- Sprinkle desiccated coconut, saffron strands on top. Apply some edible silver leaf.
- Store in airtight boxes in the refrigerator.
Notes
Nutrition
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Mango Malai Ladoo and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, and Pinterest.
Best Regards,
Sapana Behl
I don’t know what I did wrong! I heated the puree, sugar, and milk cream over low heat for almost 25 minutes and it just wouldn’t thicken. I assumed “milk cream” meant heavy whipping cream. Was that right? Then when I added the desiccated coconut and almost flour, it just made a porridge instead of forming a mass. …a delicious porridge, but I couldn’t make it into balls when it was all said and done. Where did I misstep?