Mango falooda is a delicious multi-layered dessert with full-on mango flavor and many different textures in one. Actually this is a cross between drink and dessert. A must-make when mangoes are in season for mango lovers like me!
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❤️About This Recipe
This is the variation of traditional rose-flavored falooda for mango lovers.
Easy to make: It looks like there are so many components for each and every layer. But trust me it is super easy to make and anyone can prepare this mango falooda with some prep work.
Little prep work required: Follow these tips and flow to make the prep work easy and it gets done in just 30 minutes (from prep to serving)
- First, soak the sabja seeds. It takes 20 minutes of soaking time.
- While seeds are soaking, cook falooda sev.
- Also, make other elements ready like chopping mango, making mango puree (if making homemade), dissolve sugar in the milk.
- Keep the serving glass ready.
- Once all the elements are prepped just assemble and serve.
🧾Ingredient Notes
- Sabja seeds: It is also known as basil seeds or tukmaria. Looks like chia seeds, but they are different. In the absence of it, you can sure use chia seeds. You can soak it a day before and store it in the refrigerator.
- Falooda sev: It is easily available in Indian grocery stores. You can see the sev packet in the step-by-step pics below for your reference.
- Mango pulp: I have used fresh, ripe mangoes and blended them into the blender to make a pulp. If needed, add sugar while making pulp. Instead, you can use store-bought canned mango pulp that is available in Indian stores.
- Milk: Full-fat whole milk is a must to get a rich, creamy texture.
- Mango ice cream: Use homemade or store-bought. Instead, you can use vanilla ice cream. But I prefer mango to get the more intense flavor.
👩🍳Step By Step Photo Instructions
1) Take sabja seeds in a bowl and add ½ cup of water.
2) Let it soak for 20-30 minutes. They will get bigger and absorb most of the water. If there is any water then drain it.
3) Bring around 3 cups of water to a rolling boil in a saucepan for cooking falooda sev.
4) Add sev as soon as the water comes to a boil and cook for 4-5 minutes (or as per the package instructions). Drain the water and rinse the sev with cold water to stop the cooking process. Using kitchen scissors cut the sev into 1-inch pieces so it will be easier to eat with a spoon.
Also, do the following preps while seeds are soaking.
- Add sugar into the milk and stir until sugar is dissolved. Instead, you can heat up the milk until sugar is dissolved. But you have do this step few hours earlier, so you can chill the milk before making mango falooda. So I prefer to add sugar (in powder form) to cold milk and mix.
- Peel and cut the mangoes into cubes. Keep 1 cup of mango cubes and make a puree of rest.
5) Start assembling. Add a spoonful of soaked basil seeds and then a spoonful of cooked sev.
6) Add 2 tablespoons of mango pulp followed by a few mango pieces.
7) Repeat the same layers (seeds, sev, mango pulp) without mango pieces.
8) Add ½ cup of milk.
9) Top it with a scoop of ice cream.
10) Garnish with chopped nuts, some mango pieces and a mint leaf. Repeat the same for the rest 3 glasses.
💭Expert Tips
- You may need to adjust the quantity of the ingredients depending on the size of the glass.
- If you want to make a smaller serving size then do not repeat the layers. Just do one time only.
- Chia seeds can be used instead of basil seeds. They have the same texture.
- Do not overcook the falooda sev. The overcooked, mushy texture is not pleasant in the mango falooda.
🥣 Storage Instructions
- Once assembled in the glass, mango falooda should be served right away.
- You can prepare the different elements ahead of time (a day before) and store them in the refrigerator. The next day, you just have to assemble it.
Check Out Other Mango Recipes
Did you try this mango falooda recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Mango Falooda
Ingredients
- 1 tablespoon Basil seeds (Sabja seeds or Falooda seeds) soaked in ½ cup water for 20 mins
- ¾ cup Falooda sev
- 2 cups Milk
- 2 tablespoons Sugar
- 1 cup Mango pulp or puree
- 1 cup Mangoes cut into cubes
- 4 scoops Ice cream mango or vanilla
- Chopped nuts (almonds, cashews, pistachios) for garnishing
- Mint leaves for garnishing
Instructions
- Take sabja seeds in a bowl and add ½ cup of water.
- Let it soak for 20-30 minutes. They will get bigger and absorb most of the water. If there is any water then drain it.
- Bring around 3 cups of water to a rolling boil in a saucepan for cooking falooda sev.
- Add sev as soon as the water comes to a boil and cook for 4-5 minutes (or as per the package instructions). Drain the water and rinse the sev with cold water to stop the cooking process. Using kitchen scissors cut the sev into 1-inch pieces so it will be easier to eat with a spoon.
- Add sugar into the milk and stir until sugar is dissolved. Instead, you can heat up the milk until sugar is dissolved. But you have do this step few hours earlier, so you can chill the milk before making mango falooda. So I prefer to add sugar (in powder form) to cold milk and mix.
- Peel and cut the mangoes into cubes. Keep 1 cup of mango cubes and make a puree of rest.
- Start assembling. Add a spoonful of soaked basil seeds and then a spoonful of cooked sev.
- Add 2 tablespoons of mango pulp followed by a few mango pieces.
- Repeat the same layers (seeds, sev, mango pulp) again without mango pieces.
- Add ½ cup of milk. Top it with a scoop of ice cream.
- Garnish with chopped nuts, some mango pieces and a mint leaf. Repeat the same for rest glasses.
Notes
- You may need to adjust the quantity of the ingredients depending on the size of the glass.
- If you want to make a smaller serving size then do not repeat the layers. Just do one time only.
- Chia seeds can be used instead of basil seeds. They have the same texture.
- Do not overcook the falooda sev. The overcooked, mushy texture is not pleasant in the mango falooda.
- You can prepare the different elements ahead of time (a day before) and store them in the refrigerator. The next day, you just have to assemble it.
Minal Shah
Hi. The glasses that u have are very cute. From where can i get them..
Kanan
I have bought the bar set - here is the link
Zahrana
Tried this in this Ramadhan! Super delicious! Thank you for the recipe.
Kanan
Glad to know you liked.
Johnny J.
This looks really awesome. I've been to India a couple of times now, but never seen Falooda anywhere... 🙁
Must have a better look when I go back in January.
Anyway, I have managed to get hold of the ingredients, even here in tiny Sweden, so I thought I'd try making this recipe.
I have one small question, however: How big are the glasses you serve it in? It's hard to tell from the picture, and I want to make sure that I have glasses that will fit properly... 🙂
Kanan
my glass is about 6-7 inch tall and 2 inch in diameter. hope this helps.
Johnny J.
It does! Thanks a lot... 🙂
Kanan
you're welcome
mona
Hello ,
I am excited to try this out. Our family loves falooda and we've not had positive experiences in the US so far.
I'll let you know how it turns out after I try it
thanks for your wonderful recipes, so beautifully explained and the presentations are exquisite.
best wishes,
mona
Kanan
Thank you Mona. I am sure you will like it.
Anjana
Great recipe Kanan. Hoping to try it soon, only need to figure out how to get fresh mangoes in Michigan!!
Kanan
I get mine from Costco or sometimes from Farmer's market (in NJ). I just bought few from Costco this weekend.