Mango Laddos

A mix of mango and coconut...

- 1 cup desiccated coconut (dehydrated)
- 1/2 cup condensed milk
- 1/2 cup mango puree (preferably fresh, but canned works well too)

1. If using fresh mangoes, blend the pulp into a smooth puree. You can also strain it to remove any fibers.

2. Roast Coconut:

Heat a frying pan over medium heat.
Add the desiccated coconut and gently toast, stirring constantly, for 2-3 minutes, or until lightly golden and aromatic. Be careful not to burn it. Set aside to cool.

3. Boil the Milk and Mango mixture:

In a separate saucepan, combine condensed milk and mango puree.
Cook the mixture over low to medium heat, stirring regularly so it doesn't burn at the bottom.
Let the mixture simmer for 5-7 minutes, or until it thickens to a semi-thick consistency. It should be thick enough to form into balls, but still slightly sticky. If it feels too loose, let it cook for another minute.

4. Mix and shape the laddos:

When the milk and mango mixture is ready, remove it from the heat and let it cool a little.
Add the toasted coconut and stir until well combined.
Grease your hands with a little oil or butter and form small balls (laddos) from the mixture.

5. Garnish:

Roll laddos in coconut flakes or chopped nuts for an extra touch.
Place them on a plate and let them sit in the fridge for 15-20 minutes before serving.