Keep ½ cup of the grated coconut separately to use it in the end.

Take out the pulp from the mango by discarding the skin and seed. Add in your blender and blitz it to make a puree.

Now add condensed milk, mango puree and coconut into a heavy bottom pan and mix well.

Heat the mixture and keep stirring so that it does not stick to the bottom of the pan.

Once it starts boiling, lower the flame and cook on a low flame till the mixture starts leaving the sides of the pan or starts thickening. It will take 4-5 minutes.

Remove from flame and let it cool down.

Remove the pods from cardamom, powder it and add in the pan and mix well.

Take a small portion of the mixture. Roll into round shape ball. Roll in the reserved coconut.

Enjoy these ladoo with your family and friends.