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Mango Falooda
Mango Falooda is a summer Indian dessert-drink made with fresh mango puree, chopped mangoes and mango ice cream.
Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course:
Beverages, Desserts
Cuisine:
North Indian
Diet:
Vegetarian
Difficulty Level:
Moderate
Servings:
3
Calories:
398
kcal
Author:
Dassana Amit
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
US Customary
-
Metric
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
Calories:
398
kcal
|
Carbohydrates:
57
g
|
Protein:
10
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
49
mg
|
Sodium:
148
mg
|
Potassium:
617
mg
|
Fiber:
3
g
|
Sugar:
40
g
|
Vitamin A:
1764
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
1
mg
|
Vitamin B12:
1
µg
|
Vitamin C:
41
mg
|
Vitamin D:
2
µg
|
Vitamin E:
1
mg
|
Vitamin K:
6
µg
|
Calcium:
312
mg
|
Vitamin B9 (Folate):
54
µg
|
Iron:
1
mg
|
Magnesium:
47
mg
|
Phosphorus:
295
mg
|
Zinc:
1
mg