This super yummy Mango Falooda is an Indian beverage or dessert with layers of falooda sev, milk, basil seeds, and fresh mango pieces and mango puree layered in a tall glass. It is a delight to eat and one of the best mango recipes.
Mango falooda is a refreshing Indian summer dessert or drink made by layering mango chunks, mango puree, rose syrup, basil seeds, etc. in a tall glass. This quick and easy-to-make beverage is very cooling and a delight to eat on hot summer days.
Ingredients
- ▢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)
Instructions
Preparation
- 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.
How to make mango falooda (with fresh mango pulp)
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.
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.
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.
4. In serving glasses, first add 1 tbsp rose syrup.
5. Then add 2 tsp sabja seeds/sweet basil seeds.
6. Next add 2 to 3 tsp falooda sev.
7. Add 3 tbsp mango puree.
8. Add ¼ to ⅓ cup milk.
9. Then again add 1 to 2 tsp sabja seeds followed by 2 to 3 tsp falooda sev.
11. Add 2 to 3 tbsp mango puree again.
12. Again add ⅓ to ½ cup milk.
13. Add 2 to 3 tbsp of 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.
15. Serve mango falooda immediately.
