Enjoy this mango coconut laddu recipe by chef Kunal during summers to satisfy your sweet cravings: Full recipe inside

Summer means mango season. The juicy, pulpy fruit, with its sweet yet tangy flavour, is rightfully known as the king of fruits. It is best enjoyed as it is, but if added to a dish, it only enhances its taste. Like, chef Kunal Kapoor’s mango coconut laddu. The dessert is deliciously sweet, and, most importantly, easy to make.

If summer had a sweet, it would be mango laddoos. (Pinterest)

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On May 1, celebrity chef and MasterChef India judge Kunal Kapoor shared his recipe for mango coconut laddu, featuring the goodness of coconut, another fruit best enjoyed during the summer. You need minimal ingredients and cooking to make this dish. Moreover, the things needed to make it are easily available at home. Let’s find out chef Kunal’s recipe for the sweet.

Chef Kunal Kapoor’s Mango coconut laddu recipe

Sharing the recipe on Instagram, chef Kunal captioned the post, “If summer had a sweet, it would be mango laddus. Made with juicy mango pulp and coconut, these come together super quickly and taste like pure comfort. No complicated steps, no fancy ingredients – just that familiar, ghar jaisa (home-like) sweetness in every bite. Perfect for when you’re craving something meetha (sweet) but easy.”

Ingredients

Mango pulp – 1/2 cup

Condensed milk – 3/4 cup

Dessicated Coconut – 2 cups

Dry coconut powder – for garnish

Chopped pistachios – for garnish

Method

1. Take nice, juicy mangoes and cut them. Now, make crisscross cuts in each slice to make it easier to remove the mango pulp with a spoon.
2. Put the pulp into the mixer grinder and blend until you get a nice paste. Chef Kunal cautioned against adding any water to the mango as it might ruin the taste.
3. Put the blended pulp into a bowl.
4. Now add some condensed milk and desiccated coconut (also known as grated khopra) to the bowl.
5. Mix all the ingredients together to make a paste for your laddus. To add some vibrant colours to your laddus, chef Kunal suggested using a mango with a deeper hue.
6. Now, take a pan. Once heated, on a low flame, cook the mango, coconut, and condensed milk paste for approximately four minutes. According to him, the mixture is cooked to reduce the stickiness. You will know the mix is done when you press your finger into it and it doesn’t stick.
7. At this stage, transfer the laddu mixture onto a plate and let it cool completely.
8. Once it cools, take small amounts of the mixture in your hands and shape it into a laddu. You can make it small or big.
9. After that, roll the laddus in dry coconut powder and brush off the excess. It is done to make the laddus look more beautiful on the outside.
10. In the end, garnish with chopped pistachio pieces and serve.

Note to readers: This report is based on user-generated content from social media.