Love Served Daily

Cooking up Smiles..Across the Miles


Mango Coconut Ladoo


How is everyone doing..? My daughter turned three today. Still feels like yesterday we brought her home from the hospital. Its amazing how time flies. We celebrated her birthday today with all her favorite foods – black forest cake, pizza, noodles and of course jalebis. She was all smiles and that is all that mattered. Mommy its my birthday, I am a big girl now…That is all I heard all day today. I wish her all the happiness in the world. My little princess is growing up so fast. 🙂


Mango is a family favorite fruit and we thoroughly enjoy its short lived presence in our part of the world. I make a lot of dishes with mango as both my husband and daughter loves it. These mango coconut ladoos were born as a result of an experiment and I am so glad I made them cause they turned out delicious. I have used ready made mango pulp here but fresh mangoes are best, when available.

If you are currently celebrating Ganesh Chaturthi and need a quick and delicious treat, this is for you.


Recipe inspired from here

Lets make some yummy ladoos


Desiccated or dry coconut – 2 cups

Mango Pulp – 1 cup

Clarified Butter or Ghee – 1 tbsp.

Condensed Milk – 1/2 cup

Cardamom powder – 1 tsp

Dry coconut – 1/4 cup, for rolling


  1. Take a non stick pan and heat up the ghee. Now add the 2 cups of dry coconut and roast it well for 2 minutes, on low flame, stirring continuously. You can also use fresh grated coconut in this recipe. Just make sure to cook it till it gets fairly dry.
  2. Now add mango pulp and mix well. Keep stirring it until the mixture has dried up to a great extent.
  3. Its time to add in the condensed milk. Make sure the flame is low throughout. Keep cooking till the mixture dries up completely. It should not be sticky. To test if its done, take a small piece of the mixture and let it rest for a few minutes. Try to roll it into a ball. If you are able to form a ladoo, its ready. It took me about 10 minutes to reach that stage. You are looking for a dough like consistency.
  4. Finally, add in the cardamom powder, mix well and turn off the flame.
  5. Let the whole mixture cool down a bit to make sure you can make balls out of this.
  6. Make small round balls and roll it in dry coconut powder. That’s it. Your delicious mango coconut ladoos are ready.
Do let me know if you try them out.
Thanks so much for stopping by.
Ritu. 🙂


Aam ka Chunda or Sweet Mango Pickle

IMG_1655Aam ka Chunda or Sweet mango pickle is a traditional Gujarati sweet, best enjoyed with Theplas (flatbread). I have fond memories of this sweet chunda. I remember enjoying it with parathas, bread, chips or just spoonful’s of this delightful treat. If you love sweeter dips or chutneys, this is a must try. I got this recipe from my mom and when I made this yesterday, it transported me back in time. And when I saw my own daughter enjoying it as much, I knew I will be making it again soon. 😀


Chunda is made traditionally by sun drying raw mango and sugar. This process takes about 7 days but since I do not get enough sunlight here, I used the stove top method. Also, you need really raw mangoes for this recipe. My mangoes were not as raw hence I did not get good strings of mango when I grated it. But the taste was just as divine. Trust me you have to make it to believe it. 🙂

So here is how my mom makes Chunda. Thank you mommy for the recipe. ❤


Raw grated mangoes – 2 cups

Sugar – 1 and 1/2 cups, can use up to 2 cups if you prefer overly sweet chunda

Turmeric powder – 1/4 tsp

Red Chilly Powder – 1tsp, preferably the Kashmiri Red Chilly powder

Cumin Seeds – 1/2 tsp

Roasted Cumin Seeds powder – 1/2 tsp

Salt to taste


  1. Peel and grate your mangoes using the thick side of the grater to make sure you get long strings or else the thinner strings will dissolve while cooking.
  2. Mix the sugar with the grated mangoes and keep aside for at least 5 hours. The sugar will dissolve gradually and there will be some water in the pan. Keep stirring every few hours. We haven’t turned on the stove yet.
  3. After about 5 hours, mix it all well and lets start cooking the Chunda. Take a big wok or Kadhai and add in the mango and sugar mix. Throw in the cumin seeds. Bring it to a boil.
  4. Once, the mixture boils and you see bubbles, turn down the flame and keep cooking till you have reached a one string consistency of the sugar syrup. The mixture will thicken up gradually. Its very important to keep stirring.
  5. The way to check if your Chunda is ready, take a spoonful of this mixture and drop it in a plate. After a minute it will solidify and will no longer be of pouring consistency. That’s when you know its done. It is very important to not over cook this or else the sugar will crystalize the next day.
  6. Add in the turmeric powder, salt, red chilly powder and the cumin powder. Stir well. Cook it for another minute on low flame.
  7. That’s it. Done. Switch off the flame and let it cool down before storing it away in an air tight container. It will stay fresh for over an year without refrigeration, though I am pretty sure mine will not last that long. 😛

IMG_1657 IMG_1658

So there was a childhood favorite recipe. Do give it a try.

Thanks for reading.


Ritu. 🙂