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+ servings

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.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert, Sweets and savories
Cuisine Fusion, gluten free, Indian, Kids choice, One pot, South indian
Servings 20 ladoos


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


  • Chop the mango and the pineapple and add to a sauce pan with the sugar.
    Mango and pinapple jam.
  • 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.
    coconut ladoo
  • 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.
    Pineapple ladoo for Diwali.
Keyword Indian desserts, Stevia recipes
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