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mango falooda

Mango falooda recipe with step by step photos – mango falooda is a quick, easy and delicious dessert drink made with fresh mango puree, chopped mangoes and mango ice cream. A tasty summer Indian dessert full of mango flavors.

The mango season has officially begun in India. So do expect some mango recipes on the blog. Some of the popular Mango recipes already posted on blog are:


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mango falooda
  1. Mango lassi
  2. Mango shake
  3. Mango juice
  4. Mango smoothie

This mango falooda is kind of death by mangoes as one of my friends pointed out, or you can also say mango heaven. Mango puree, chopped mangoes and mango ice cream all go into it. The rose syrup, milk and Sabja seeds give a lovely cooling touch. This is a very simple recipe without the addition of mango custard and mango jelly. Though if you want, you can add both mango custard and jelly.

You just need to puree the mangoes and keep some chopped mangoes. Ice cream is not essential, but good if you have it already. Here I added my no-fail homemade mango ice cream. Rose syrup gives a nice rose fragrance and flavor. In the absence of rose syrup, you can use rooh afza or skip if you don’t have either. To make a vegan version of this dessert drink, use almond milk and vegan ice cream.

So try this mango falooda this summer season and let me know how it turned out for you.

How to make mango falooda

1. First soak 2 tsp 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.

sabja seeds in water

2. Then prepare 3 tbsp 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.

cooking falooda sev

3. Once they are cooked, rinse them in water and drain them. Keep aside covered in a bowl. Allow them to cool completely at room temperature. Substitute for falooda sev can be rice vermicelli or wheat vermicelli.

cooked falooda sev

4. In serving glasses, first add 1 tbsp rose syrup.

rose syrup in glasses

5. Then add 2 tsp sabja seeds/sweet basil seeds.

adding sabja seeds

6. Next add 2 to 3 tsp falooda sev.

added cooked falooda sev

7. Add 3 tbsp mango puree.

added mango puree

8. Add ¼ to ⅓ cup milk.

added milk

9. Then again add 1 to 2 tsp sabja seeds followed by 2 to 3 tsp falooda sev.

added sabja seeds

11. Add 2 to 3 tbsp mango puree again.

added mango puree

12. Again add ⅓ to ½ cup milk.

added milk

13. Add 2 to 3 tbsp of chopped mangoes.

added chopped mangoes

14. Top with a scoop of mango ice cream and some chopped or sliced dry fruits like almond or pistachio slivers. 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.

ice cream for mango falooda

15. Serve mango falooda immediately.

mango falooda
More beverages recipes

  1. Falooda
  2. Kulfi falooda
  3. Cold coffee
  4. Aam panna
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Mango Falooda

4.09 from 12 votes
Mango falooda is a summer Indian dessert made with fresh mango puree, chopped mangoes and mango ice cream.
mango falooda recipe
Author:Dassana Amit
Prep Time:25 mins
Total Time:25 mins
Course:beverages & drinks,desserts
Cuisine:north indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • 2 teaspoon sabja seeds (sweet basil seeds) - soaked in ¾ cup water
  • 3 tablespoon falooda sev cooked as per package instructions
  • 3 to 4 tablespoon rose syrup
  • ½ to ⅔ cup mango puree or two medium sized mangoes blended to a smooth puree in a blender
  • 2 to 2.5 cups chilled milk
  • 1 tablespoon chopped or sliced pistachios - or a mix of chopped dry fruits
  • 3 to 4 scoops of mango ice cream or vanilla ice cream (optional)
  • 1 medium sized mango, peeled and chopped in small cubes
  • crushed ice or ice cubes (optional)
  • mango custard (optional)
  • mango jelly (optional)
  • tutti frutti (optional)



  • First soak 2 tsp sabja seeds (sweet basil seeds) in 3/4 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 & softened.
  • Rinse the cooked falooda sev in water and then drain them. Keep aside covered. allow them to cool completely at room temperature.

making mango falooda

  • In serving glasses, first add 1 tbsp rose syrup.
  • Then add 2 tsp sabja seeds/sweet basil seeds.
  • Next add 2 to 3 tsp falooda sev.
  • Add 3 tbsp mango puree.
  • Add 1/4 to 1/3 cup milk.
  • Repeat the layers again.
  • Add 1/3 to 1/2 cup milk.
  • Add chopped mangoes.
  • Top with a scoop of mango or vanilla ice cream and some chopped or sliced dry fruits. Also add some chopped mangoes.
  • Serve mango falooda immediately.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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59 comments/reviews

  1. 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.

  2. Hi Dassana I’m Nimisha from California how are you I like your recipes especially when they are simply explained with pics to follow. Thank you so much for sharing your yummy recipes on Pinterest????
    I would like to see some eggless cake recipes! Thanks and happy cooking ????

  3. Very good .Thankyou so much for this recipe

    • Welcome Scaria

  4. 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….5 stars

    • Welcome Meghà. Glad to read your positive feedback. Thanks for your kind words. You can try mango mastani recipe as well.

  5. Thank you so much Dassana. Received your well framed replies. Stay blessed forever..

    • Welcome Meghà. Thanks for your kind words.

  6. 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.

  7. 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.

  8. 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.

  9. wow.. the falooda was really tasty.. my kids loved it… thanks again…

  10. 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

  11. How beautiful are these! The colours are fantastic!

  12. How about Chia seeds instead? What do you think?

    • yes you can use chia seeds. will make it more nutritious and filling.

  13. the recipes are really nice
    i love the one of them
    name : mango falooda recipe

    • thanks deepak

  14. 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..5 stars

    • welcome adija. nice to know that blog is helping you in cooking. thanks for sharing your positive review on recipes.

  15. its so tasty,thank you sooo much for giving such a yummy desert4 stars

    • welcome pratima

    • wow wow wow wow…………………………………………2 stars

  16. Thanx for sharing such a yummy dessert….4 stars

    • welcome irfanakauser

  17. Its too tasty,thanks a lot to show step by step4 stars

    • welcome jannat

  18. 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.

  19. V v nice recipe!!! So tasty ….!!! Thank you for this Dassana!5 stars

    • welcome san. glad to know this.

  20. OOOH MY GOD !!!!!!!!! I just cant believe I made such a yummy dessert !!! thnks for d recipe dassana !!!!!4 stars

    • welcome goutami. thanks for sharing this awesome feedback.

  21. 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.


    • 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.

  22. Very good recipes

    • thanks meghna

  23. Superb recipe!4 stars

    • thanks shilpa

  24. Wav3 stars

  25. Really love the recipe … Thanks a lot for sharing wid us

    • welcome meenakshi

  26. 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. 🙂4 stars

    • welcome manisha. glad to know this.

  27. 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

  28. mmmmmm……heaven….falooda is an all time favorite of my gang of friends…..this mango version is tempting….will try this soon 🙂5 stars

    • thanks priya

  29. 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.