Creamy fudgy and melting in the mouth, Mango Ladoo is a quick, easy dessert to make during the festive season. It is a delightful dessert that brings together the luscious sweetness of mangoes and the classic texture of ladoo, resulting in a refreshing yet indulgent bite-sized treat.
Why Mango Ladoo
Mangoes, often called the "king of fruits," hold a special place in many kitchens around the world. Known for their juicy sweetness, they are perfect for both savory and sweet dishes.
In the summer months, when mangoes are in abundance, we often enjoy them in chilled beverages, desserts, or just by themselves. Mango ladoo is a unique creation that blends the tangy-sweet essence of mangoes with the rich tradition of ladoos, making it a perfect festive or seasonal delicacy.
As we are transitioning from Summer to Fall and Ganesh Chaturti starts tomorrow, this bright color, sweet fudgy ladoos will make Bappa very happy.
While I don't celebrate this festivities in full swing, I do make some Indian sweets cause food is my love language and a way to celebrate every occasion. Big or small.
Ingredients you need for Mango Ladoo
Sweet Mangoes - If you have access to sweet, juicy mangoes, use those. If you don't, then get a can of these kesar mangoes. Mango is one of my fav fruit and every time I have access to good mangoes, I just eat it as is and depend on the store bought purée in cans to make desserts.
Milk Powder - A packet of dry milk powder makes it easy to prepare Indian milk based sweets, very effortless. You can make the same dessert by boiling whole milk until it thickens to a creamy consistency, but that will take a lot of time. So if you want to make it instantly, then grab a packet of the dry milk powder.
Sugar - The quantity of sugar needs to be adjusted based on your taste and based on what kind of mangoes you are using. The canned mangoes are sweet, ready to enjoy as is, so I added very little sugar to balance the taste and flavor. If you are using fresh mango, and it's not too sweet, you might need to add more.
Cardamom powder - Although cardamom powder is not a must, I will highly recommend as it adds the piney pungent aroma.
Ghee - Ghee is a must in most Indian sweets. This the healthy fat content that goes in all ladoo, barfi and every other variety of Indian sweets. Even Indian famous bakery cookies Naan Khatai is made with ghee.
Steps to prepare
The steps are very simple and takes only 15 minutes, but it does need your complete attention. So you cannot do multitasking while making the ladoo.
1- In a heavy bottom pan, add the sugar, mango purée and ghee.
2- Turn on the heat and stir for 2 to 3 minutes for the sugar to melt.
3- If you are adding cardamom powder, then add at this step and give a stir.
4- Add milk powder and keep stirring for 15 minutes.
5- The consistency will look very loose at first and as you keep stirring and cooking the mixture, it will come together into a non-sticky dough. It will start to release the pan easily.
6- Transfer the dough to a plate to cool it down. Using the spatula, just spread around the dough so it cools down faster.
7- Once you can handle the dough comfortably, and it's not hot anymore, take about a 1 and ½ tablespoon amount of the dough and roll into a ball.
I kept it but free, but if you like, you can decorate the ladoos with nuts on top.
Once done, you have to give a few hours for the ladoo to set.
Storing Mango Ladoos
Mango ladoos can be stored in an airtight container for up to a week, making them an excellent make-ahead dessert. If you live in a warmer climate, it's best to refrigerate them to prevent spoiling.
When refrigerated, they can last up to two weeks. Just let them sit at room temperature for about 10 minutes before serving so they regain their soft texture.
Here are few more festive desserts you can try
Mango Ladoo
Ingredients
- ½ Cup Sugar
- 1 Cup Mango Puree (I use canned kesar mango puree)
- ⅓ Cup Ghee
- 2.5 Cups Mawa Milk Powder
- 1 teaspoon Cardamom powder
Instructions
- In a heavy bottom pan, add ghee, sugar and mango purée. Turn the heat to medium and keep stirring and cooking for 3 minutes. This will dissolve the sugar.
- Add cardamom powder and mix it around.
- Scatter the mawa milk powder and start mixing. Mix and cook the mixture for 15 minutes. At first the consistency will be loose and then slowly it will come together as a non-sticky dough. You know it's ready when you roll a tiny portion of the dough, and it holds the shape without sticking to your fingers.
- Transfer the mixture to a plate and mix it around to cool it down completely so you can handle it without burning your hand.
- Once you can comfortably hold it, take about 1 and ½ tablespoon portions of the dough and roll into a ball. Keep the balls on a parchment paper and leave it aside for 1n hour to set completely.
