Mango Ladoo

There are umpty ways to relish the mangoes. As soon as they appear in the market, we get so excited to have them. My lil one hates all fruits but mangoes and pears. So I try not to make him overloaded with mangoes in just one form, that he starts hating them too. So every time he is served with it, there is some variety. It could be some drink or dessert or salad etc. This mango ladoo was just another version.

One day, after having lil J put to nap, I returned to the kitchen, just to find Big J searching the entire pantry to find something sweet to eat. Now a sweet craving is very unusual of him. I was looking for some reason to finish off the condensed milk left in the refrigerator. I had some dry coconut powder too and mangoes are always found at home, during summer. So I quickly made this 3 ingredients ladoo, which we happily munched on and had some left over to be chilled too.

I loved the chilled version of the ladoos better, because they turned more chewy. Try and let me know which version did you like - chilled or otherwise.

Ingredients

1. 3/4 cup of condensed milk
2. 1 1/2 cups of dry grated coconut
3. 3/4 cup of mango puree

For rolling and shaping of ladoos

1. 1 cup of grated coconut in a bowl
2. Ghee for greasing the hands

Method

• In a non stick pan, add the condensed milk, mango puree and grated coconut. Mix it well. 
• Place it on high heat and cook it while you stir/mix it. Once the mixture starts boiling or bubbling, turn down the heat to medium.
• After about 5-6 minutes, the mixture would start leaving the sides of the pan and turning into a mass. Turn down the heat and wait for it to cool down.
• Once it cools down a little, grease your palms with ghee. Pinch out small balls of the mango and coconut mixture and shape them into smooth balls. Roll them in the shredded coconut and line it on to a dry plate/container. Once cooled completely, you could store it in the refrigerator and use it in 2-3 days.

Tips

1. I used the dry grated coconut. If using freshly grated coconut, gently roast it to loose extra moisture before you proceed to make ladoos.
2. Greasing your palms before making each ladoo would help to avoid sticking of the mixture on to your hands and will help make neat and smooth ladoos.
3. I loved the chilled version better. Try and let me know how did you like it - chilled or otherwise.

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