Mango Laddu | Mango Coconut Laddu | Mango Coconut Balls

We absolutely adore summers for Mangoes. By Mid July, every variety of mango that grows in north India arrives in the market. And every time we pass by a mango vendor, we end up buying mangoes that adds to the stock already sitting at home.  We love to relish these sweet little things in all the glorious forms. Milkshake, mango lassi, slices, ice creams. We are definitely this fruit fanatic.

Mango is truly called the king of the fruits. You can never have enough of the juicy and sweet fruit and the different flavour that every variety has to offer. Every summer we are overstocked and the same sequence of mango recipe is repeated, loved and enjoyed every season.

It is always the Mango Jam first. The golden jam has robust mango flavour. We love to store it to relish when mangoes are out of season.

Mango Rabri is a traditional Indian dessert that is creamy, fruity and the stuff dreams are made of.

Mango Sandesh is a twist to the traditional Bengali dessert. Mango adds a great flavour to it.

Mango bread is a yeasty bread with a mild hint of the mangoes. Though the flavour is not very strong, the moistness and sweetness it adds to the crumb is incredible.

Mango cake is a delight. It is soft and full of flavour.

This season, mangoes have reached the peak in availability and taste. And, a new recipe adds to the collection. Mango Laddu.

If you love mangoes then this is definitely worth giving a try. It is melt in the mouth mango treat that is addictive.  Condensed milk and mango is a combination made in heaven. Coconut adds a good texture to the laddu. You may add cardamom powder or freshly grated nutmeg if you wish, but the plain avatar has a great flavour and taste.

Mango Laddu | Mango Coconut Laddu | Mango Coconut Balls


  • 1 can condensed milk (400g)
  • 2 cups desiccated coconut
  • 1 cup mango puree
  • ¼ cup desiccated coconut to roll the laddu


  1. Take 2 cups desiccated coconut in a thick bottom steel pan. Roast on low flame.
  2. Turn off the heat when it just begins to change colour.
  3. In a thick bottom steel pan, add condensed milk mango puree and roasted coconut. Mix well.
  4. Cook on low flame. Keep stirring continuously.
  5. The mixture will begin to thicken. Keep cooking till it reduces and collects in the center as one big lump.
  6. Turn off the heat.
  7. When the mixture is warm enough to handle, make walnut size balls and roll them in reserved desiccated coconut.
  8. Let the laddu cool completely. Store in an airtight container.                     
Use the standard 240ml cup for the measurements.

Coconut laddus have a unique flavour that comes from mango puree. You may add 1 teaspoon. cardamom powder or ¼ teaspoon freshly grated nutmeg after turning off the heat. 

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