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Mango pineapple ladoo
Sweet Mango pineapple ladoo with coconut is melt in the mouth and perfect for deepavali celebrations. Enjoy this gluten free, oil and ghee free dessert treat.
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course
Dessert, Sweets and savories
Cuisine
Fusion, gluten free, Indian, Kids choice, One pot, South indian
Servings
20
ladoos
Ingredients
1x
2x
3x
For the ladoo
4-5
rings
Pineapple
1/2
cup
mango
chopped
1/2
cup
sugar
Use 4 tablespoons stevia instead.
180
grams
dessicated coconut
1/4
tsp
green cardamom powder
1
pinch
nutmeg
For rolling up the ladoos.
1/2
cup
dessicated coconut
Instructions
Chop the mango and the pineapple and add to a sauce pan with the sugar.
Bring it up to medium heat and let the sugar melt slowly.
Mash the fruit as it softens creating a fruit stew.
Let it thicken that it coats the back of a spoon well and has a honey dropping consistency.
Now stir in a little bit of the coconut at a time. This will thicken the mix quickly.
Make sure it is lump free.
Add the cardamom powder and nutmeg grated and mix well.
Remove from heat and set aside.
When the mixture is cooled down, it will be easy to shape.
Roll small balls in your palms and roll the in dessicated coconut.
Place in an airtight box till serving time.
Keyword
diwali snacks, Indian desserts, Stevia recipes
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