Clean and chop mango for ¾ cup puree.
In a pan dry roast coconut for just 1 minute.
Add mango puree, condensed milk, nuts powder and cardamom powder and stir continuously.
After 4-5 minutes this sticky mixture will start forming dough like consistency switch off the flame.
Let it cool for some time. Pinch some mixture and roll between palms to make medium lemon sized balls.
Dip into extra desiccated coconut that we had kept aside, and roll them so that it is evenly coated.
Delicious Mangoo Ladoos are ready to serve. This recipe makes 20-22 Ladoos.
