Mango Coconut Ladoo

To make Mango Coconut Ladoo, start by dry roasting 1.5 cups of desiccated coconut in a non-stick pan over low-medium heat until slightly golden. Then, add 1 cup of mango puree and 0.5 tsp of cardamom powder, stirring for a minute. Next, pour in 0.5 cup of condensed milk and cook the mixture over low-medium heat, stirring continuously until it thickens to a dough-like consistency. Once done, let it cool slightly, grease your hands, and roll the mixture into small balls. Finally, coat each ball in desiccated coconut and refrigerate until firm.

Traditional Mango Coconut Ladoo contains condensed milk, which is not vegan. However, you can easily make a vegan version by substituting the condensed milk with coconut cream or a plant-based sweetened condensed milk alternative. This way, you can enjoy the tropical flavors while keeping it vegan-friendly.

If you don't have mango puree, you can use other fruit purees like pineapple or banana for a different flavor. For a healthier option, consider using honey or maple syrup instead of condensed milk. Additionally, if you want to avoid coconut, you can use ground almonds or cashews to create a similar texture.

To keep your Mango Coconut Ladoo fresh, store them in an airtight container in the refrigerator. They can last for about a week. If you want to keep them longer, you can freeze the ladoos. Just make sure to separate them with parchment paper to prevent sticking, and they can last for up to a month in the freezer.

Mango Coconut Ladoo pairs wonderfully with a variety of desserts. You can serve them alongside a scoop of vanilla ice cream or a refreshing mango sorbet for a tropical theme. Additionally, pairing them with a cup of chai or coffee can enhance the flavors and create a delightful dessert experience.