Mango Falooda Recipe

Mango Falooda is a creamy and yummy dessert made with soft vermicelli, chilled milk, sweet mango puree, sabja seeds, and ice cream. This is really nice for mango lovers and perfect for hot days when you wants something cold and fruity. This is one of the best dessert to enjoy during mango season.

It is not just tasty but also fun to make, with layers looking colorful in a glass. Every spoon has mix of textures - soft vermicelli, juicy mango, chewy sabja seeds and creamy ice cream. Mango Falooda is little indulgent but worth the effort at home, specially during mango season.

Jump to:

• About Mango Falooda
• Mango Falooda Ingredients
• How to make Mango Falooda Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Mango Falooda

Mango Falooda is layered dessert from India, but many people across South Asia love it in different ways. Traditionally falooda is made with rose syrup and milk, but mango version uses fresh mangoes to give fruity twist. It is little sweet, creamy and full of textures that makes every bite more interesting.

The texture is a mix of soft and smooth from milk and ice cream, chewy from soaked vermicelli and little crunchy if you add nuts or fruits. The flavor comes mostly from mango which is naturally sweet and fragrant. Adding sabja seeds gives small chewiness and also cooling effect, that is why it is popular in summer.

There are many ways to make Mango Falooda. You can add little rose syrup or kewra essence, some jelly, or fruits like apple, strawberries or kiwi. You can use mango or chocolate ice cream, but vanilla usually taste best with mango. It's simple but looks little fancy if you serve for guests.

I usually make this when mangoes are in season, it becomes small celebration at home. Kids like to help putting layers in glass, and we eat it immediately, it does not stay for long.

Mango Falooda Ingredients

• Mangoes - I used ripe mangoes for puree and chopped pieces, it gives natural sweetness and flavor. You can use frozen mango pulp also if fresh is not available.
• Sugar - I added little sugar while making mango puree and also in milk, it balances sweetness of mango.
• Vermicelli - I used fine semiya for soft layers, it gives chewy texture. Medium vermicelli can also be used, cook well so it is soft.
• Chilled milk - I simmered milk few minutes to slightly thicken, then chilled. Gives creamy taste to falooda. Full cream or toned milk works also.
• Ice cream - I used vanilla ice cream, it melts little into mango layers and gives creaminess. You can use any flavor.
• Sabja seeds - I soaked them in water before adding, gives fun chewy texture and cools body.

Similar Recipes

• Rose Falooda
• Pista Falooda
• Royal Falooda
• Mango Mastani
• Mango Kheer

How to make Mango Falooda Step by Step

1.Take a handful of fine vermicelli, Boil water and add to it. Water should be little more than the immersing level.

2.Cook until soft. Rinse it well, drain and set aside.

3.Take 1 cup chopped mangoes in a mixer along with sugar and puree it. Soak sabja seeds in water, strain and set aside.

4.Simmer milk for 15 minutes or until slightly thick, then chill it. Chill the serving glass at least 30 minutes before assembling. Get ready with your ingredients.

5.Then add a layer of cooked vermicelli. Then add a layer of sabja. Then add mango puree, some chopped mangoes.

6.Then add sugar to chilled milk mix well, now pour a layer of milk.

7.Then again spoon mango pulp and add chopped mango pieces. Finally a scoop of vanilla ice cream, drizzle mango puree, add chopped pieces and a cherry.

Serve chilled!

Expert Tips

• Chill glasses - I usually chill serving glasses before assembling, keeps falooda cool and looks more pretty.
• Cooking vermicelli - Cook semiya in lot of water until soft, rinse well so it not sticky.
• Soaking sabja seeds - Soak atleast 10 minutes, they swell good and give right texture.
• Layering - I just start with vermicelli, then sabja, mango puree, milk, and ice cream on top for best taste.
• Ice cream choice - I feel vanilla goes best with mango, chocolate also can try but taste little different.

Serving and Storage

Serve Mango Falooda chilled in tall glasses, it looks nice and tastes best. Goes well with cherry or chopped mango on top for decoration.

Leftover can keep in fridge few hours but ice cream add just before serving. Better eat same day because vermicelli get soft and milk loses chill.

FAQS

1.Can I use frozen mango pulp?

Yes you can, just thaw and blend. Fresh mango taste better but frozen works fine also.

2.Can I skip sabja seeds?

Yes you can, but then it lose little chewy texture and cooling effect. Still falooda is tasty.

3.Can I add mango ice cream?

Yes, you can add mango flavor ice cream. Vanilla usually pairs best with mango for balanced taste.

4.Can I make this in advance?

You can prepare vermicelli, mango puree and milk before, but better assemble just before serving for freshness. Otherwise it gets little soggy.

5.Can I add some nuts?

Yes you can add any of your choice like almonds, pistachios or cashews. You can also put little raisins if you like.

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