This super yummy Mango Falooda is an Indian beverage or dessert with layers of falooda sev, milk, basil seeds, and fresh mango pieces and mango puree layered in a tall glass. It is a delight to eat and one of the best mango recipes.
Try out my other mango recipes like Mango Sticky Rice, Mango Cucumber Salsa, and Mango Kale Smoothie.
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About This Recipe
Mango falooda is a refreshing Indian summer dessert or drink made by layering mango chunks, mango puree, rose syrup, basil seeds, etc in a tall glass. This quick and easy-to-make beverage is very cooling and a delight to eat on hot summer days.
Just like mango mastani, mango kulfi, or mango shake, mango falooda has become my house fav now. The other day with the fresh stock of mangoes that I had recently bought, I prepared mango smoothie bowl and this falooda.
Falooda was gifted to India first time by Persians. The Persians were very fond of this dessert. As various Muslim merchants of Persia traveled to India, they introduced this rich dessert to our country. But the version of falooda that we relish today was propagated by the Mughal Empire.
With time and tide, the recipe of classic falooda underwent various transformations however, its royal taste remained untouched.
Mango falooda has to be one of the best flavors of falooda that one would ever taste. Mango and milk definitely create an awesome combination and as I had even added mango pieces and mango ice cream for making this delicious falooda, it tasted wholly more luscious.
Ingredients
Mango puree and cubes – Since this falooda is flavored with mango, we will need mango puree and mango cubes to make it. You can also use the canned puree to make this recipe. Try to use the mangoes which are juicy and sweet.
Milk – It’s a rich dessert and so I suggest using full-fat (whole) milk to do full justice to this royal indulgence. Having said that, you can definitely make a leaner version by using toned milk.
Basil seeds – Basil seeds are also known as sabja seeds, tukmaria, or falooda seeds. You will find these in any Indian grocery store or online on Amazon.
Rose syrup – I used Rooh Afza. It’s a popular rose syrup in India and Pakistan and is available in Indian stores or online.
Falooda sev – These sev are specially used for making falooda. If these are not available, you can use vermicelli to make the falooda. You can buy them at Amazon here.
Ice cream – Top the mango falooda with vanilla or mango ice cream.
Mango jelly cubes and mango custard can also be included while making the layers to make this falooda even more extravagant.
Add crushed dry fruits like almonds, cashew nuts, and pistachios for an added crunch.
How to make Mango Falooda?
Heat 1 cup full fat (whole) milk and 2 teaspoon sugar in a pan and cook until sugar is dissolved. Simmer the heat and cook for 3-4 minutes. Remove the pan from heat and let the milk cool. Refrigerate for a few hours.
Soak 2 tablespoon basil seeds in ¼ cup water for 30 minutes.
Cook falooda sev according to manufacturer’s instructions. Some variety requires soaking them in hot water and requires boiling them. If falooda sev is not available, use rice or wheat vermicelli in its place.
Drain the sev and keep aside.
Take 4 tall glasses. Add a tablespoon of soaked basil seeds in each glass.
Pour 1 teaspoon of rose syrup on top.
Top with 2-3 tablespoon falooda sev.
Add 2 tablespoon of mango puree on top.
Pour ¼ cup chilled reduced milk that we made earlier on top.
Repeat the layers once again.
Top the glass with a large scoop of mango ice cream and some mango pieces. Garnish with mint leaves. You can also top the falooda with slivered dry fruits and tutti fruity.
Frequently Asked Questions
To make vegan falooda, use vegan milk and vegan ice cream in place of regular milk and ice cream.
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Recipe Card
Mango Falooda Recipe
Ingredients
- 2 tablespoon sabja seeds (basil seeds)
- ¼ cup rose syrup
- 1 cup falooda sev
- 1 cup mango puree
- 1 cup whole milk
- 2 teaspoons sugar
- ¼ cup cubed mango
- 4 scoops mango ice cream
Instructions
- Heat 1 cup full fat (whole) milk and 2 teaspoon sugar in a pan and cook until sugar is dissolved. Simmer the heat and cook for 3-4 minutes. Remove the pan from heat and let the milk cool. Refrigerate for a few hours.
- Soak 2 tablespoon basil seeds in ¼ cup water for 30 minutes.
- Cook falooda sev according to manufacturer’s instruction. Some variety requires soaking them in hot water and requires boiling them. If falooda sev is not available, use rice or wheat vermicelli in its place.
- Drain the sev and keep aside.
- Take 4 tall glasses. Add a tablespoon of soaked basil seeds in each glass.
- Pour 1 teaspoon of rose syrup on top.
- Top with 2-3 tablespoon falooda sev.
- Add 2 tablespoon of mango puree on top.
- Pour ¼ cup chilled reduced milk that we made earlier on top.
- Repeat the layers once again.
- Top the glass with a large scoop of mango ice cream and some mango pieces. Garnish with mint leaves. You can also top the falooda with slivered dry fruits and tutti fruity.
Did you make this recipe? Let me know!