Mango coconut peda (Just 5 ingredients)

Mango coconut peda (Just 5 ingredients)

Can you imagine a celebration without a sweet? Sweets are must for all kind of celebrations, because it’s a way of sharing our happiness with others. I love sweets with minimal ingredients usage which needs a little time to make. With my toddler around I can’t spend hours in kitchen to make anything. So I have decided to make simple yet delicious sweets nowadays. As a result, here comes the easiest sweet “Mango Coconut Peda”.

All you need is just 5 ingredients to make this delicious melt in mouth peda recipe. Since mango is in season I have used mango pulp which gives a nice flavor and natural yellow color for the peda’s. The main ingredient for original peda is khoa, but here we are replacing it with the milk powder. The desiccated coconut is the main ingredient here. The roasted coconut gives the peda a different unique flavor. So it’s entirely different from other peda recipes.

While making these peda’s, they tends to be little moist but once the peda’s have cooled down they become thick and semi soft pieces.

So let’s see how to make this yummy typical Indian sweet with just 5 ingredients 😉

If you tried this recipe let me know how it turned. Take a picture and tag me @veg2nonveg_kitchen on Instagram with the hashtag #veg2nonvegkitchen. I would love to see your creation 🙂

Mango Coconut Peda

August 3, 2018
: 6
: 10 min
: 20 min
: 30 min
: easy


  • 1 cup of desiccated coconut
  • 1/2 cup of mango pulp
  • 1/3 cup of sweetened condensed milk
  • 1/4 cup of milk powder
  • 2 teaspoon of ghee
  • Rose petals and pistachios for garnishing (Optional)
  • Step 1 Heat a pan and dry roast the desiccated coconut on a medium flame for 4-5 minutes
  • Step 2 You will get a nice aroma once the coconut is roasted, transfer the roasted coconut to a separate bowl and set aside
  • Step 3 Heat the same pan and add a teaspoon of ghee, condensed milk and milk powder and mix it well
  • Step 4 Once the condensed milk and ghee are combined add the mango pulp and roasted desiccated coconut and combine it together
  • Step 5 After 5-8 minutes of cooking the moisture starts to evaporates and peda will start to thicken, in this stage at the remaining 1 teaspoon of ghee
  • Step 6 The peda will be no more sticking to the pan is the final stage. Remove the pan from the heat and allow it to cool down a bit.
  • Step 7 Start shaping the peda’s while it is still warm. Take a small portion of the peda, roll it and press it with thumb finger in the center
  • Step 8 Garnish the coconut peda’s with any nuts of your choice and enjoy


  • Desiccated coconut works best for the recipe then the fresh coconut.
  • You can use either fresh mango pulp or canned ones.
  • I like the mango flavor so I didn’t add any additional flavor. If you want extra flavor, you can add cardamom flavor.
  • Instead of shaping it to peda you can shape it to ladoo and enjoy as well.

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