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    Recipe Index » Beverages » Indian Drinks

    Mango Falooda

    Published: Mar 31, 2022 · Last Modified: Apr 15, 2020 by Kanan Patel / 12 Comments

    Jump to Recipe Pin Recipe
    2 glasses of mango falooda.

    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!

    2 glasses of mango falooda.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🥣 Storage Instructions
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️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.

    Collage of 4 images showing soaking sabja seeds, falooda sev and cooked sev.

    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.

    Collage of 6 images showing adding layers one by one to assemble mango falooda.

    💭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.
    mango falooda in a glass garnished with mint leaves.

    Check Out Other Mango Recipes

    • Mango mastani
    • Mango custard
    • Mango mousse
    • Mango pudding

    Did you try this mango falooda recipe? I’d love to hear about it! Click here to leave a review.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    2 glasses of mango falooda.
    Print Pin

    Mango Falooda

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Mango falooda is a delicious multi-layered dessert with full-on mango flavor and many different textures in one.
    Author: Kanan
    Course: Beverage
    Cuisine: Indian
    Calories: 321kcal
    Servings 4
    Prep Time 25 minutes
    Cook Time 5 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    Nutrition

    Calories: 321kcal | Carbohydrates: 53g | Protein: 7.7g | Fat: 10.2g | Saturated Fat: 6.2g | Cholesterol: 39mg | Sodium: 112mg | Potassium: 483mg | Fiber: 3g | Sugar: 48.5g | Vitamin A: 1050IU | Vitamin C: 39.6mg | Calcium: 240mg | Iron: 0.2mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Minal Shah

      October 22, 2019 at 11:35 am

      Hi. The glasses that u have are very cute. From where can i get them..

      Reply
      • Kanan

        October 23, 2019 at 10:41 am

        I have bought the bar set - here is the link

        Reply
    2. Zahrana

      June 21, 2017 at 9:54 am

      Tried this in this Ramadhan! Super delicious! Thank you for the recipe.5 stars

      Reply
      • Kanan

        June 22, 2017 at 12:10 pm

        Glad to know you liked.

        Reply
    3. Johnny J.

      August 20, 2015 at 4:53 am

      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... 🙂

      Reply
      • Kanan

        August 22, 2015 at 12:25 pm

        my glass is about 6-7 inch tall and 2 inch in diameter. hope this helps.

        Reply
        • Johnny J.

          August 22, 2015 at 2:52 pm

          It does! Thanks a lot... 🙂

          Reply
          • Kanan

            August 22, 2015 at 3:19 pm

            you're welcome

            Reply
    4. mona

      May 04, 2015 at 4:05 pm

      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

      Reply
      • Kanan

        May 04, 2015 at 6:14 pm

        Thank you Mona. I am sure you will like it.

        Reply
    5. Anjana

      July 22, 2014 at 1:50 am

      Great recipe Kanan. Hoping to try it soon, only need to figure out how to get fresh mangoes in Michigan!!

      Reply
      • Kanan

        July 22, 2014 at 2:34 am

        I get mine from Costco or sometimes from Farmer's market (in NJ). I just bought few from Costco this weekend.

        Reply
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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