Mango Coconut Laddu

 This easy coconut laddu with mango recipe uses only 3 key ingredients.

1 . Cup dry desiccated coconut
½ . Cup fresh Mango puree.
½ . Cup condensed milk.
Extra dry desiccated coconut for rolling the ladoos.
Pistachios, saffron for garnish (optional)
This coconut laddu recipe uses condensed milk and fresh  mango puree.

How to make Coconut Laddu recipe.

In a non-stick pan roast the coconut for 3-4 minutes on low-medium flame. Stir constantly to prevent the coconut from burning. The coconut should slightly change color. Remove the toasted coconut to a plate and set aside.
Using the same nonstick pan, add the mango puree and condensed milk and cook stirring constantly on low-medium flame for 4-5 minutes. The mixture should slightly thicken, and you should see bubbles form.
Now add the toasted coconut to the mango/condensed milk mixture and cook for 3-4 more minutes, stirring constantly. The mixture should come together and start to leave the sides of the pan.
Remove the mixture on a plate and spread it to cool faster. Let it cool for 10-15 minutes or till you can handle it comfortably.
Take small portions of the mixture and roll into round laddus. Remove extra dry desiccated coconut on a plate and roll the laddus in the coconut to cover completely. Repeat with the rest of the mixture. Decorate the tops of the laddus as desired with pistachios and saffron.

 

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