3 Ingredient Mango Truffles: the Recipe for Fruity and Fudgy Little Truffles

Total time: 15 min
Difficulty: Low
Serves: 4-6
By Cookist

If you're a fan of mangoes and love quick and easy dessert recipes, then this recipe is for you! Three Ingredient Mango Truffles are a delicious and refreshing treat that requires only three ingredients: condensed milk, mango puree, and shredded coconut. Also known as Coconut Ladoo, these truffles are bursting with fresh tropical flavors and are sure to satisfy your sweet tooth. Whether you're a beginner in the kitchen or an experienced cook looking for a new dessert idea, these 3 Ingredient Mango truffles are a must-try. Plus, the recipe can easily be doubled if you need to make a larger batch.

How Was Mango Truffles Created?

These mango truffles are based on a recipe for Coconut Ladoo. Coconut Ladoo, also known as Nariyal Ladoo, is a type of Indian confectionary that dates back as far as 300-500 BC. During this time, an ancient Indian physician called Sushruta, used ladoos to administer ayurvedic medicines to his patients. The small sweet balls helped his patients to consume the medicine, and it helped him manage the dosage too! The British soon introduced sugar to the recipe, increasing its sweetness AND its popularity. These days ingredients and the type of ladoo vary from region to region. This coconut ladoo (or mango truffles as we call it) is made with only condensed milk, mango puree, and shredded coconut.


  • If you do not have an immersion blender, you can also use a food processor. The mangoes must be properly blended, otherwise the truffles will be too fibrous.
  • You can also add a chocolate coating. Dip the formed balls into melted dark chocolate and sprinkle with shredded coconut. Leave to set.
  • Feel free to add nuts like crushed almonds or pistachio grains.
  • Before using, taste to see if your mangoes are sweet enough. If not, you might need to add a bit of extra sugar.
  • Make sure to use desiccated (dried, shredded) coconut and not coconut flakes.

How To Store Mango Truffles

Store these mango truffles in an airtight container in the fridge for up to five days.

Can You Freeze Mango Truffles?

Yes, you can! Transfer the truffles to an airtight container or a Ziploc bag and freeze for up to 6 months. Thaw in the fridge before serving.

Can I Add Other Flavors To The Mango Truffles?

For a more traditional flavor, feel free to spice the mango truffles with cardamon, nutmeg, or cloves.

Can I Use Canned Mango?

Yes, you can use canned mango. Frozen mango will also work. Thaw and drain before using.

Can I Make These Mango Truffles Vegan?

To make these truffles vegan, use canned coconut condensed milk.

Can I Use Fresh Coconut for Mango Truffles?

Fresh coconut or large coconut flakes won’t work for this recipe. Only desiccated coconut will stick to the truffle balls.

2 mangoes
enough for 220g of mango puree
Shredded coconut
130g (1 cup)
Condensed milk
150g (1/2 cup)

How To Make Mango Truffles

Cut the mangoes and remove the center.

Transfer to the bowl and puree it with the immersion blender.

Transfer the shredded coconut to a pot over low heat. Allow the coconut to heat through for a few minutes while stirring.

Add the puree and condensed milk.

Stir until the mixture becomes firm.

Transfer to a large mixing bowl.

Take the mixture with the help of the teaspoon and form the balls.

Coat the balls with shredded coconut.

Serve the mango truffles on a serving plate and enjoy.

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