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Mango Coconut Ladoo. Fudgy Mango balls made with Mango Puree, Coconut and almond meal. Vegan gluten-free recipe. Easy soy-free dessert or snack. Pin this post
Because Mango and Summer! Well its techinically not as Summery here in the PNW. Lots of clouds, some rain, and lotsa sinus issues. (Maybe we should move down towards sunnier south). Anywho, mango always brightens my day!Â
These fudgy balls are super mangoey and a perfect treat. Add some ground nuts and seeds or protein powder to make them into a snack or add some more sweet for dessert. Use seeds to make nut-free. Mango, coconut and almond meal are cooked to thicken. Some coconut flour and starch thicken the mix further to a sticky dough that is shaped into balls. Shape the mixture into balls or pat into a bar to make burfis (mango coconut bars). Add flavors of choice like cardamom or vanilla. Make these Mango Coconut Ladoo Balls today!
More Mango Recipes from the blog
- Mango Mojito  – so refreshing and Summery!
- Mango Cupcakes – 1 bowl
- Mango Dal – Easy 6 ingredient Dal.Â
- Mango Sheera / HalwaÂ
- Mango Lassi – Mango Yogurt Smoothie
- Mango Burfi – Bars
- Mango Sriracha Cauliflower Bites
Hello there Summer!
Mango Coconut Ladoo
Ingredients Â
- 1/2 cup shredded coconut, dried
- 1/4 cup almond meal
- 1 cup or more mango puree, thick puree from can or ripe mango
- 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
- shredded coconut for garnish
InstructionsÂ
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa very yummy recipe but I need to know about almond meal what is it and where will I get it ?
It’s just powdered almonds. You can get that in stores or powder them in a blender
What can I use instead of almond meal ?
more coconut and a tbsp of flour to help thicken
Amazing tasty recipe!
Hi Richa,
Recipe looks delicious. How many balls will I roughly get from the recipe. I’m thinking of making some for Diwali. Want to make sure I get portions right!
7 to 9
Thank you.
I used frozen store bought mangoes and frozen Indian mangoes for this. The store bought ones were too tangy so I had to add quite a bit of sugar. I too had to add water constantly so that it didn’t burn. I think next time I’m going to add more mangoes – only added 1 cup last time and had a bit of an issue getting into round shapes. But all in all, super tasty! Thank you so much.
Great! sugar might burn faster as well. Yes definitely play around with the mangoes.
Thanks Richa again. I made this as part of rakhi celebration and it was a great hit! đŸ™‚
Do you use savoury nutritional yeast?
yes. its a small quantity, you can omit it.
yes. its a small quantity, you can omit it
I have it and love it, was just making sure that i wasn’t missing something lol Xx
What do you recommend instead of coconut flour? Would more almon meal be best or semolina or gram flour? Thanks! Am loving your recipes!
Semolina.
Hi Richa
Can I sub semolina or corn meal for the almond meal?
Semolina would work well.