These easy-to-make Ladoos are fun and delicious when made with Alphonso Mango Puree. If you want to keep them non-dairy, simply substitute organic virgin coconut oil in place of ghee and use canned organic condensed coconut milk in place of regular condensed milk.
Melt ghee in a heavy non-stick skillet over medium heat. Add 1 cup coconut, stirring constantly until fragrant and slightly golden, about 2-3 minutes.
Add mango puree, condensed milk and cardamom, stirring until the mixture pulls together into a mass, 5 minutes or more. The longer you stir, the more it comes together. Keep stirring so as not to burn or stick to the bottom; lower the heat if necessary.
Transfer ladoo mixture to a bowl. Let it cool until warm and you can easily handle it.
Pinch off a portion and roll it into a ball with the palms of your hands. Roll and cover in additional shredded coconut.
Repeat until all the ladoos are made.
Store leftover ladoos (if there are any) in an airtight container in the refrigerator.