A mix of mango and coconut...
Ingredients:
- 1 cup dried coconut (desiccated)
- 1/2 cup condensed milk
- 1/2 cup mango puree (preferably fresh, but canned is also fine)
Instructions:
1. If using fresh mango, blend the pulp into a smooth puree. You can also strain it to remove any fibers.
2. Toast Coconut:
- Heat a frying pan over medium heat.
- Add the desiccated coconut and gently toast, stirring constantly, for 2-3 minutes, or until lightly golden and fragrant. Be careful not to burn it. Set aside to cool.
3. Boil the Milk and Mango Mixture:
- In a separate saucepan, combine condensed milk and mango puree.
- Cook the mixture over low to medium heat, stirring regularly so it doesn't burn at the bottom.
- Simmer the mixture for 5-7 minutes, or until it thickens to a semi-thick consistency. It should be thick enough to form balls, but still slightly sticky. If it feels too loose, let it simmer for another minute or so.
4. Mix and shape the laddoos:
- When the milk and mango mixture is ready, remove it from the heat and let it cool slightly.
- Add the toasted coconut and stir until everything is well mixed.
- Grease your hands with a little oil or butter and form small balls (laddos) of the mixture.
5. Garnish:
- Roll the laddos in coconut flakes or chopped nuts for an extra touch.
- Place them on a plate and let them sit in the refrigerator for 15-20 minutes before serving.
Storage:
Store them in an airtight container in the refrigerator, where they will stay fresh for up to a week.
Tags
Mango
