My melt in the mouth mango and coconut ladoo are made with mango pulp, coconut flour, condensed milk and almond flour.

A stack of mango coconut ladoo in a white bowl, placed on the table.

The Mango Coconut Ladoo That Made It to Someone’s Wedding Table

This is one of those recipes that just works. Soft, fragrant and full of mango flavour, with a texture that genuinely melts as you eat it.

I’ve made these countless times, and they’ve taken on a bit of a life of their own. This is my most shared recipe, and I’ve had so many people message me after making them. One reader even made them for her wedding, which says everything!

The combination of mango, coconut and almond is what makes these so special. The coconut stays soft, the mango brings that natural sweetness and flavour, and the almond adds just enough richness to round it all out. It’s a pairing I kept coming back to after experimenting with coconut in other desserts (coconut barfi and soft coconut ladoo I'm looking at you), and it just works every time.

Mango just pops in Indian desserts. After making mango kheer, 2 ingredient eggless mango mousse, mango shrikhand, and even mango katli, I just knew how beautifully mango would work here too.

They’re perfect for festive occasions - Diwali, Eid, Raksha Bandhan, or even as prasad, for fasting, or gifting. They always get attention, and never last long on the table.

There’s a reason so many of you keep coming back to this one.

Hayley x

Half cut mango ladoo placed next to other mango ladoos on a bowl.

Ingredients

● Mango Pulp or Puree - I have made these ladoos successfully with both canned and fresh mango pulp. If using canned, I recommend Kesar mango pulp or Alfonso mango pulp - both are Indian variety of mango. This canned mango pulp is available in almost all the major supermarkets and south Asian groceries. If you prefer making fresh mango puree at home, make sure you use very ripe and sweet mangoes. Before using canned pulp, taste the pulp and add condensed milk according to the sweetness.

● Desiccated Coconut - I have used coconut flour for this recipe which is very fine desiccated coconut and this gives me the best results. However, you can use any other type or fresh coconut too, just note that it might take more cooking time.

● Almond Powder - In Hindi it is known as Badam Powder and is readily available in any store.

● Condensed Milk - You'll need sweetened condensed milk for this recipe. It is available in all shops, in India it is known as Milkmaid.

● Khoya/Mawa - I love khoya in my Indian desserts, it brings richness and fresh flavours to the dessert. Don't have khoya handy, you may use milk powder instead or skip it totally.

● Cardamom Powder - In Indian desserts, always use green cardamom. It not only brings flavour and aroma to the dessert but it cuts through the richness.

● Ghee - Ghee or clarified butter is an essential ingredient for Indian sweets, can be made at home by just melting unsalted butter in a pan for five minutes or use shop-bought.

For garnish use chopped nuts or totally skip it.

coconut ladoo with mango garnished with chopped nuts and rose petals.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!