Mango Laddu Recipe Mango Laddu Recipe

Mango Laddu is a sweet made from mango pulp, coconut and sugar. It is made during mango season when mangoes are sweet, fresh and juicy. Every piece of this laddu has the rich taste of mango and coconut. It is made quickly and does not require much effort.

This laddu is sweet and tasty to eat. Its texture is slightly moist. Mango tastes good in this. Mango gives natural sweetness to the laddu. Coconut helps balance the taste. It does not take much time to cook this laddu which makes it special. This is a good option for small occasions. It is also good for sudden sweet cravings.

About mango laddu

Mango Laddu is a delicious sweet made by cooking mango puree with coconut and milk powder. It is very easy and quick to make, just mix all the ingredients and cook until the mixture comes together, then shape into small balls. This sweet is generally made in South Indian homes during mango season. It is also prepared for festivals.

The texture of mango laddu is soft and moist and not dry. Laddu gets its shape from coconut. Milk powder adds richness to it. The taste of mango is strong and fresh, it feels soft when you bite. It melts slowly as soon as it goes in the mouth. There is no feeling of heaviness after eating it. It is also designed for family gatherings.

There are small changes you can try. You can use fresh coconut instead of dried coconut. If you want, you can also add dry fruits to it. Cashews or almonds work well. Sugar level can be changed. It depends on the sweetness of the mango. This recipe is easy to adjust and you can try it depending on your taste.

I usually make this laddu at home. I make this when the mangoes are very sweet. It ends very quickly because everyone in the house likes it. I mostly make small batches because it’s quick to prepare.

Mango Laddu Ingredients

• Mango – I have used mango pulp to make it. It gives natural sweetness and strong mango flavor to the laddu.
• Sugar – I have added it just for sweetness, it balances the sour taste of mango. You can adjust it based on your taste.
• desiccated coconut – I add it because it absorbs moisture and helps bind the laddu mixture. You can also use fresh coconut after drying it thoroughly.
• milk powder – I added for richness and soft texture. This makes the laddu taste good. You can leave out but the taste will change slightly.
• pistachio – I used chopped pistachios to roll the laddus. It adds crunch and look. You can use any dry fruits.
• Ghee – Finally I added ghee. It adds shine and helps the mixture come together.

How to make Mango Laddu step by step

1. Peel the mango and cut it into pieces. Take it in a blender. add sugar to it

2.Pure it without adding water. – Place a pan, turn on the flame. Now measure ½ cup and pour it into the pan.

3. Add ¾ cup desiccated coconut into it. Stir it, then add milk powder.

4.Mix well. Now add remaining ¼ cup dry coconut and continue cooking on low flame.

5.It will form a mass this is the correct state. – Now add ghee and mix well.

6. Cook for a few more minutes until it forms a ball without sticking. If you pinch off a small portion (if you can’t bear the heat then dip your fingers in water and then pinch off) and try to roll it out, it should form a non sticky ball. Switch off and let it cool down.

7. Roughly chop the pistachios and keep them ready. Pinch a small lemon-sized portion and roll it into a ball.

8. Dip the chopped pistachios in it and keep it in a plate. Repeat until you finish.

to serve!

Expert Tips

• mango selection – I definitely use sweet ripe mangoes. Sour mango will spoil the taste. I usually taste before using.
• cooking time – Do not cook mango for too long. Overcooking will dry out the mixture. Do not try to skip this step.
• adding coconut – I add coconut little by little and mix. If the mixture is loose then you can add some more coconut.
• cooling stage – I let the mixture cool a bit before rolling it out. If you roll the laddus when they are hot, they may break.
• storage – I store in airtight containers, these laddus are a little moist so always use clean hands while handling.

serving and storage

Serve these as a dessert after lunch or in the evening. It is good for family gatherings. Keep the leftover laddus at room temperature for a day or two. You can also store in an airtight container for additional days but there may be a slight change in texture.

general questions and answers

1.Can I use fresh coconut?

Yes, you can use fresh coconut. Before using, dry roast it thoroughly until there is no moisture left.

2.Why are my laddus not binding?

This happens when the mixture is too loose. Add some more desiccated coconut and cook for a few minutes.

3.Can I reduce sugar?

Yes, if mango is too sweet you can reduce sugar, taste and adjust while cooking.

4.How long do these laddus remain good?

These remain good for 1 to 2 days at room temperature. Refrigeration keeps it for a few more days.

5.Can I skip milk powder?

Yes you can leave it. The taste will be a little less spicy but still good.

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