Mango Falooda is a summer Indian dessert-drink made with fresh mango puree, chopped mangoes and mango ice cream.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: Not specified
  • Total time: 25 minutes
  • Yield: 3
  • Category: Beverages, Desserts
  • Cuisine: North Indian

Ingredients

  • 2 teaspoons sweet basil seeds ((sabja seeds) - soaked in ¾ cup water)
  • 3 tablespoons falooda sev (- cooked as per package instructions)
  • 3 to 4 tablespoons rose syrup
  • ½ to ⅔ cup mango puree (or 2 medium-sized mangoes blended to a smooth puree in a blender)
  • 2 to 2.5 cups milk (- cold or as required)
  • 1 tablespoon sliced pistachios (- or a mix of chopped nuts like cashews, almonds and pistachios)
  • 3 to 4 scoops Mango Ice Cream (or vanilla ice cream, optional)
  • 1 mango (- medium-sized, peeled and chopped in small cubes)
  • ½ cup crushed ice (or ice cubes, optional)
  • 1 cup mango custard (- optional)
  • 1 cup mango jelly (- optional)
  • 1 to 2 tablespoons tutti frutti (- optional)

Method

Preparation

  1. Firstly, soak sabja seeds (sweet basil seeds) in ¾ cup water for about 20 to 30 minutes.
  2. Later, strain them with a tea strainer and keep aside.
  3. Then, prepare the falooda sev according to package instructions.
  4. If you need to cook them, then do boil them in water till they are cooked completely and softened.
  5. Rinse the cooked falooda sev in water and then drain them. Keep aside covered. Allow them to cool completely to room temperature.

Making mango falooda

  1. In 3 serving glasses, first add 1 tablespoon rose syrup.
  2. Then, add 2 teaspoons of the soaked sabja seeds.
  3. Next, add 2 to 3 teaspoons cooked falooda sev.
  4. Add 3 tablespoons mango puree.
  5. Add ¼ to ⅓ cup milk.
  6. Repeat the layers again.
  7. Add ⅓ to ½ cup milk.
  8. Add 2 to 3 tablespoons chopped mangoes.
  9. Top with a scoop of mango or vanilla ice cream and some chopped or sliced dry fruits. Also, add some more chopped mangoes.
  10. Serve Mango Falooda immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.