Tropical Mango Coconut Ladoo
Prep
20m
Cook
5m
Total
25m
Serves
12
Cal
120
“Escape to a tropical paradise with every bite of these sweet, fragrant, and utterly delightful mango and coconut treats!”
Escape to a tropical paradise with every bite of these sweet, fragrant, and utterly delightful mango and coconut treats! Inspired by Indian flavors, this easy-to-make tropical mango coconut ladoo comes together with just a handful of ingredients and yields a crowd-pleasing 12 servings. At 120 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 25 minutes (20 min prep, 5 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
In a non-stick pan, lightly toast 1 cup of desiccated coconut over medium-low heat for 2-3 minutes, stirring constantly, until just fragrant but not browned. This enhances the coconut flavor.
- 2
Remove the toasted coconut from the pan and set aside.
- 3
In the same pan, combine the mango pulp, coconut milk, powdered sugar, cardamom powder, and saffron (if using). Mix well.
- 4
Cook over medium-low heat, stirring continuously, for about 3-5 minutes, or until the mixture thickens slightly and starts to leave the sides of the pan.
- 5
Add the toasted desiccated coconut to the mango mixture. Mix thoroughly until everything is well combined and forms a soft dough-like consistency.
- 6
Remove from heat and let the mixture cool down for about 5-10 minutes. It should still be warm enough to handle but not too hot.
- 7
Grease your palms lightly with a tiny bit of coconut oil or water. Take small portions of the mixture (about 1-1.5 tablespoons) and gently roll them into smooth, round ladoos.
- 8
Roll each ladoo in the extra desiccated coconut to coat evenly.
- 9
Arrange the ladoos on a plate and chill in the refrigerator for at least 30 minutes to firm up before serving. Store in an airtight container in the refrigerator for up to 5 days.
Pro Tips
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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