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!’
Table of Contents
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
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.
- 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.
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- 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
- 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.
- 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 Info (Approximate values)
This Mango Falooda recipe post from the archives first published in April 2015 has been republished and updated on 27 May 2022.