Mango Falooda
Mango Falooda – a dessert, a beverage or both! Whatever you call it as, one thing that this quick and easy Mango Falooda’s going to do to you is make you exclaim with joy, the moment you take in a spoonful. There’s an overload of mango in this – fresh mango pulp, chopped mangoes and mango ice cream. Thus, delicious too in each bite. A perfect dedication to the very summer ‘king of fruits!’
About Mango Falooda
Mango Falooda is a variation of the popular Indian dessert drink Falooda. While the simple basic falooda does not contain any fruit based purees or pulps, this Mango Falooda variant has fresh mango puree as one of the essential ingredients.
This Mango Falooda is one of those recipes that’s truly a mango heaven or ‘death by mangoes,’ as rightly pointed out by one of my dear friends. There is obviously this popular summer fruit in different forms along with other cooling ingredients like rose syrup and Sabja Seeds (Sweet Basil Seeds).
I haven’t used mango custard or jelly in this Mango Falooda recipe. But if you feel like going crazier with mango, do add these. The more, the better! Whichever way, this dessert is going to be the easiest, yet fanciest and tastiest mango thing.
It is best to also add a homemade Mango Ice Cream in this. Makes it all the more personalized. If you don’t have rose syrup, add Rooh Afza or skip it all together. Use chilled almond milk and a vegan ice cream for a vegan Mango Falooda recipe.
While you are bracing yourselves to prepare this amazing Mango Falooda during the mango season, check out some of the other Mango Recipes that are my all-time picks.
About The Ingredients
Here’s some more info about the beautiful and refreshing ingredients that make a falooda, a top-notch dessert drink!
- Sabja seeds – Or sweet basil seeds a.k.a tukmaria seeds. In place of these seeds, you can use chia seeds too.
- Rose syrup – This cooling thick, ruby colored sweet syrup is made with rose and sugar. It is one of those quintessential ingredients of a traditional falooda. Also adds a floral aroma and flavor.
- Falooda sev – ‘Sev’ means vermicelli in Hindi, and the falooda sev or vermicelli is made of cornstarch or arrowroot flour. There are healthier options available too, like the ones made of wheat or rice.
- Nuts and dry fruits – Pick and choose anything from tutti frutti, glazed cherries, almonds, cashews, pistachios, etc.
How to make Mango Falooda
Prep
1. Firstly, soak 2 teaspoons sabja seeds (sweet basil seeds) in ¾ cup water for about 20 to 30 minutes. Later, strain them with a tea strainer and set aside.
2. Then, prepare 3 tablespoons falooda sev according to package instructions. Some require just soaking them in warm water.
I had to cook them in boiling water much like noodles. If you need to cook them, then do boil them in water till they are softened.
3. Once they are cooked, rinse them in water and drain them. Keep aside covered in a bowl.
Allow them to cool completely to room temperature. Substitute for falooda sev can be rice vermicelli or wheat vermicelli.
Make Mango Falooda
4. In serving glasses, first add 1 tablespoon rose syrup.
5. Then, add 2 teaspoons of the soaked sabja seeds (sweet basil seeds).
6. Next, add 2 to 3 teaspoons cooked falooda sev.
7. Add 3 tablespoons mango puree.
8. Add ¼ to ⅓ cup of cold milk.
9. Again, add 1 to 2 teaspoons soaked sabja seeds followed by 2 to 3 teaspoons cooked falooda sev.
10. Add 2 to 3 tablespoons mango puree again.
11. Again add ⅓ to ½ cup milk.
12. Add 2 to 3 tablespoons chopped mangoes.
13. Top with a scoop of mango ice cream and some chopped or sliced nuts like almond or pistachio. Also, add some more chopped mangoes.
You can also use vanilla ice cream instead of mango ice cream. You can also add some crushed ice or ice cubes.
14. Serve Mango Falooda immediately.
Expert Tips
- You don’t have to add any other sweetener other than the rose syrup. If you don’t want to use, then you can make the falooda without any added sweetener.
- The best is to use a mango ice cream for this falooda. If not, mango kulfi works well too and so does vanilla ice cream.
- If you don’t have rose syrup, add Rooh Afza or rose water instead.
- Vegan variation will get done by using a vegan ice cream and cold almond milk. If using jelly, use vegan jello or agar agar jelly.
- Since mango and chocolate is also a great combination, you can drizzle some chocolate syrup as a garnish. Saffron can also be added for flavoring or as a garnish.
- If you reside outside Asia, you can source the sabja seeds, rose syrup and falooda sev from online on Amazon or an Indian/Asian store. Or else use chia seeds instead.
Step by Step Photo Guide Above
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
Instructions
Preparation
- Firstly, soak sabja seeds (sweet basil seeds) in ¾ cup water for about 20 to 30 minutes.
- Later, strain them with a tea strainer and keep aside.
- Then, prepare the falooda sev according to package instructions.
- If you need to cook them, then do boil them in water till they are cooked completely and softened.
- 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
- In 3 serving glasses, first add 1 tablespoon rose syrup.
- Then, add 2 teaspoons of the soaked sabja seeds.
- Next, add 2 to 3 teaspoons cooked falooda sev.
- Add 3 tablespoons mango puree.
- Add ¼ to ⅓ cup milk.
- Repeat the layers again.
- Add ⅓ to ½ cup milk.
- Add 2 to 3 tablespoons chopped mangoes.
- Top with a scoop of mango or vanilla ice cream and some chopped or sliced dry fruits. Also, add some more chopped mangoes.
- Serve Mango Falooda immediately.
Notes
- Make homemade mango pulp or use canned pulp. If making homemade mango puree or pulp, use mangoes that blend to a thick or medium consistency puree.
- Try to use mangoes which are sweet. Do not use sour tasting or sour-sweet mangoes with milk. These can give you stomach upsets.
- For vegan variation use cold almond milk and a plant based ice cream.
- For small parties and potlucks, scale the recipe up to make for more servings.
Nutrition
This Mango Falooda recipe post from the archives first published in April 2015 has been republished and updated on 27 May 2022.
Hi Dassana it’s Nimisha here again I would like to know if it’s good to use fresh dried rose ???? petals for garnish on the falooda drink?
yes, you can use them. but just crush them well and then add as they are chewy. you can even make a powder of the petals and then add. hope this helps.
Very good .Thankyou so much for this recipe
Welcome Scaria
Thank you so much for this recipe. BLESSING IN DISGUISE. My husband does not eat mango directly he wants likes and loves some variety. Believe ms your recipe was so colourful and attractive that HE WAS EXTREMELY happy and gulped it immediately. I cannot believe what he said “Saari thakaan door ho gyi bhaag gyi yeh pee k. Such a beautiful compliment. HATS OFF TO YOU…I Salute your passion….
Welcome Meghà. Glad to read your positive feedback. Thanks for your kind words. You can try mango mastani recipe as well.
Thank you so much Dassana. Received your well framed replies. Stay blessed forever..
Welcome Meghà. Thanks for your kind words.
Ok. Thank you so much dear. Your reply very well explained everything. Can we replace rose syrup with Roohafza as shown in image. Sorry for bothering you. Thank you.
yes megha. you can use rose syrup instead of rooh afza in any falooda recipe.
Hi Dassana,
I tried commenting twice on green chilly pickle and this post but my queries are unable to be published
megha, i have already replied to your comment twice on green chili pickle. please refresh green chili pickle post and you will see my reply.
Hi Dassana,
Rose Syrup and Rose water are they different or rose syrup can be replaced here by rose water.
Or else if you have some idea like is rose syrup easily available ?
Or in case if we can make it at home ?
What will be the basic difference in case if we replace rose syrup with rose water ?
both are different. rose syrup is a thick sugary syrup with red color. whereas rose water is like water with aroma of roses in it. rose syrup is easily available in shops and even online. rose water will be difficult to get. you can make both at home. you can search on google and you will get many recipe methods to make both rose syrup and rose water. both cannot be replaced with each other. rose syrup is usually used in drinks and milkshakes. whereas rose water can be used in drinks, but it is also added in biryani recipes, sweets and some mughlai dishes.
wow.. the falooda was really tasty.. my kids loved it… thanks again…
it looks realllllyyyy yummy.
feelin to try to this by today itself. but still in office :(:(
Thank u so much dear for sharing each point one by one….
welcome saritha
How beautiful are these! The colours are fantastic!
How about Chia seeds instead? What do you think?
yes you can use chia seeds. will make it more nutritious and filling.
the recipes are really nice
i love the one of them
name : mango falooda recipe
thanks deepak
hi , ur blog has helped me a lot in nurturing my hobby of cooking. whenever i think of making anything new , the first thing i look up for is ur site. your way of illustrations of the recipes thru pics is absolutely amazing.. All d recipes that i have cooked yet following ur instructions have turned out to be mouthwatering delicacies… some of which include stuffed capsicum and tomato, kurkuri bhindi, banana mousse, rasewali bhindi with curd, achari baingan, ashgourd thoran, roast arbi, etc etc..
and m going to try mango falooda now..
Thanx a lot for ur recipes(along with the photographs),
Keep Posting..
welcome adija. nice to know that blog is helping you in cooking. thanks for sharing your positive review on recipes.
its so tasty,thank you sooo much for giving such a yummy desert
welcome pratima
wow wow wow wow
Thanx for sharing such a yummy dessert….
welcome and thanks
Its too tasty,thanks a lot to show step by step
welcome jannat
Thanks…just made the receipe it turned out to be dam tasty…my family n guests loved it too
And one more thing thanks for the step by step pictures…it helped alot
welcome manju. thanks for sharing your feedback. it helps to know what readers like.
welcome manju. glad to know this.
V v nice recipe!!! So tasty ….!!! Thank you for this Dassana!
welcome san. glad to know this.
OOOH MY GOD !!!!!!!!! I just cant believe I made such a yummy dessert !!! thnks for d recipe dassana !!!!!
welcome goutami. thanks for sharing this awesome feedback.
Please do not put so many photos. If you want to do so then put the recipie first and then refer to the photos or have text and pics in the same spot.
Thanks
welcome rajeev. thanks for sharing your suggestion, we will consider it.
Rajeev, as a long time visitor/beneficiary of this website, I feel their methods are quite sound. If you read the comments section of several dishes, you’ll notice the vast majority of people complain and lament when Dassana does NOT post these step by step photos. They’re supremely helpful in assessing the difficulty of a dish, as well as helping people know they’re on the right track (i.e., their dish will end up like the final product shown.) As my mother always says, half of Indian cooking is presentation after all :D, and these pictures provide much needed reassurance.
thanks jaya for sharing your views. it helps to know what readers prefer. thanks again.
Very good recipes
thanks meghna
Superb recipe!
thanks shilpa
Wav
Really love the recipe … Thanks a lot for sharing wid us
welcome meenakshi
Your recipes are really helpful…very easily and clearly explained. Till now i used to search a lot for vegetarian recipes but….your site has helped me. I’ve learned many dishes…thank you. 🙂
welcome manisha. glad to know this.
Looks yummy! I had falooda in Mumbai when I was there. Never heard of it and did not know what was in it so it was a surprise! Reminded me of chia seeds in float :3
mmmmmm……heaven….falooda is an all time favorite of my gang of friends…..this mango version is tempting….will try this soon 🙂
thanks priya
Which brand of rose syrup do you use ??? And also where can we get sabja seeds and falooda sev…I mean haven’t seen them readily available in grocery shops or supermarkets…
Last but not the least which is the best non stick pan u recommend ….
richa, i used madhusagar rose syrup. even mapro is good. we get sabja seeds and falooda locally very easily. they should be available, ask them. i am using prestige non-stick pan. don’t know which one is the best brand.