Mango Laddoo | How to make Mango Laddoo

By soumya pai  |  18th Jan 2017  |  
5 from 1 review Rate It!
  • Mango Laddoo, How to make Mango Laddoo
Mango Laddooby soumya pai
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About Mango Laddoo Recipe

delicious melt in the mouth soft rava mango laddoo rolled in dessicated coconut! followed the recipe form

Mango Laddoo is an authentic dish which is perfect to serve on all occasions. The Mango Laddoo is delicious and has an amazing aroma. Mango Laddoo by soumya pai will help you to prepare the perfect Mango Laddoo in your kitchen at home. Mango Laddoo needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mango Laddoo. This makes it easy to learn how to make the delicious Mango Laddoo. In case you have any questions on how to make the Mango Laddoo you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like soumya pai. Mango Laddoo will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mango Laddoo

Ingredients to make Mango Laddoo

  • Fresh grated coconut - 2 cups (Can also use frozen shredded coconut or dry coconut flakes)
  • mango pulp 1 cup
  • Condensed milk 1/4 cup
  • pistachios roasted, unsalted 1/4 cup (gently crushed into small pieces)
  • cardamom powder / elaichi powder 1/4 tsp
  • coconut powder or flakes unsweetened (for garnishing) 4-5 tbsp
  • pistachio halves- 1 for each ladoo

How to make Mango Laddoo

  1. Keep a nonstick pan on medium heat and start by roasting the coconut until it starts to become dry and the raw smell goes off. (Make sure the coconut is nicely dried but not browned)
  2. Next add the mango pulp and keep stirring, as soon the mixture starts to dry up add the cardamom powder and keep mixing until it dries up completely.
  3. Add the condensed milk and cook till the mixture thickens and leaves the side of the pan. ( It should be able to form a dough on it own when mixed together, that's the consistency you should look for)
  4. Add in the chopped or crushed pistachios and mix well and turn off the heat.
  5. Make small rounds while the mixture is warm (not hot), but do not allow to cool. ( I took a teaspoon measure and rolled them into small balls)
  6. For garnishing: You may roll them in extra coconut . ( I rolled them in dry coconut powder) Or you may just press in a halved pistachio in the centre of each laddoo.

My Tip:

Important and Useful Tips and Suggestions: 1. By dry coconut powder , I do not mean the powdered form which is used to prepare coconut milk, it has to be slightly flaky or grainy. 2. a) If using fresh grated coconut : Roast the 2 cups only until the coconut feels dry (as if it is moist it may add more moisture to the laddoo), but do not roast until it turns brown. b) If using dry coconut powder / dry coconut flakes : Roast just for 2-3 minutes , only until the raw smell wears off as it is already dry and can hold the mango pulp and condensed milk mixture together. If your laddoo feel very soft and is not forming a good ball , add some more roasted dry coconut powder (or roast some more fresh grated coconut ) , just 1-2 tsp at a time until the mixture is able to form a firm but soft dough that can be rolled into balls. Do not wait until the mixture is completely cooled to roll, start rolling while its still warm.

Reviews for Mango Laddoo (1)

Anupama Kumari2 years ago

Mango flavoured ladoos sound amazing!

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