Mango Coconut Ladoo
User Reviews
5
Mango Coconut Ladoo
Description
This recipe blends dried shredded coconut, almond meal, and a thick mango puree cooked over medium heat until bubbling. Salt and optional nutritional yeast add subtle savory notes reminiscent of traditional dairy-based ladoos, with sweetness adjusted using sugar or another sweetener. The mixture is thickened with a blend of coconut flour and cornstarch, cooked further until it pulls from the pan sides and firms up enough to shape.
After chilling for about 30 minutes to solidify, the mixture is shaped into balls or pressed into a loaf pan for cutting, then rolled in shredded coconut for texture and a fresh coconut flavor. The resulting ladoos have a soft but firm chew, balanced between the tropical acidity of mango and the nutty coconut and almond meal components.
They store well for up to five days refrigerated, offering a portable and tasty treat that showcases mango’s flavor in a traditional Indian-style sweet form. Adding cardamom or vanilla can enhance the aroma and flavor subtly.
Ingredients
- 1/2 cup coconut dried, shredded
- 1/4 cup almond meal
- 1 cup mango puree thick puree from can or ripe mango, or more
- 1/4 tsp salt
- 1/4 tsp nutritional yeast optional - it adds a bit of khoya kind of flavor profile which is in dairy based ladoos
- sugar or other sweetener if needed
- 1 tbsp coconut flour
- 1 tbsp cornstarch or other starch
- coconut shredded, for garnish
Instructions
- Add coconut, almond meal and pureed mango to a saucepan over medium heat. Cook for 7 to 8 minutes until bubbling away.
- Add the salt, nutritional yeast. Taste and add sugar or sweetener if needed. At this point you can also add other ground nuts or seeds or protein powder.
- Mix starch into the coconut flour really well and add to the mixture. Mix in really well and cook for 8 to 10 minutes. Continue to cook until the mixture becomes stiff and leaves the sides of the pan. The cooking time depends on the moisture in the mango puree.
- Chill the mixture in the refrigerator for half an hour. Shape into balls or press into parchment lined loaf to cut into bars. Roll the balls in shredded coconut. Store on the counter for the day, or refrigerate for upto 5 days.
Notes
- Add 1/4 to 1/2 teaspoon ground cardamom or 1/2 teaspoon vanilla extract during cooking to enhance flavor.
- You can include additional ground nuts, seeds, or protein powder during the cooking step for variation.
- These ladoos keep refrigerated up to five days and can be stored at room temperature briefly if consumed soon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Sodium | 360mg | 15% |
| Potassium | 317mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 30g | 60% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 46.4mg | 52% |
| Calcium | 43mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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