Mango Falooda is an easy-to-make, refreshing and delectable summer drink which is creamy and inviting. This ultimate dessert drink has indulging flavors of ripe mangoes combined with chilled thickened milk.
A spoonful of chilled mango rabri and chilled ice cream produces a soothing and rejuvenating experience. Enjoying this falooda is like relishing the essence of summer in a glass.
It is not only a delightful respite from the scorching heat, but it is also vegetarian, and gluten-free. With a slight modification, you can also make it vegan-friendly.
On this page, you will get a step-by-step picture and video recipe on how to make a mango falooda recipe from scratch.
About Mango Falooda
Mango Falooda is a refreshing and delectable summer dessert drink made with mangoes, thickened milk, falooda sev, sabja seeds, and various toppings such as tutti frutti, and chopped nuts. The richness of the mangoes and the creamy thickened milk blend harmoniously well to create a truly inviting dessert and the combination of various cooling ingredients and toppings create a burst of flavors and textures in every spoonful.
With its vibrant colors, tantalizing layers, and tropical flavors this reviving treat makes a visually appealing and crowd-pleasing dessert. Nothing beats the revitalizing experience of sipping on a chilled and enticing mango falooda on a scorching summer day.
This pleasing summer dessert drink is not only invigorating but also super easy to make. Plus, it is naturally gluten-free and vegetarian, which makes it a suitable treat for those following a gluten-free diet.
It is an excellent choice for parties, get-togethers, BBQs, and even pool parties. Serve it in stylish falooda glasses to impress your guests.
Making mango falooda at home is a breeze. By following just a few simple steps, you can whip up this enticing dessert drink in no time and This recipe needs minimal hassle-free cooking. And if you already have your mango rabri and falooda sev, it gets done in just 2 minutes.
In this recipe, I have used regular milk, but if you are making a vegan version of mango falooda, then replace regular milk with coconut milk to maintain the rich and creamy texture. I have added sabja seeds, and falooda sev to this falooda.
You can also add custard pudding, or falooda jelly to add more texture and flavor to your dessert. Also, feel free to experiment with different fruits such as strawberries, blueberries, or rose flavorings for making regular falooda.
Try this once, and this tantalizing dessert will sure to leave you craving more.
This Mango Falooda
✓is refreshing and delicious
✓is great for hot summer days
✓is bursting with tropical flavors of ripe mangoes
✓is creamy and satisfying with a variety of textures
✓is versatile with different layers
✓is visually appealing with vibrant colors
✓is ideal for parties, & get-togethers
✓has a delightful balance of sweet and tangy flavors
✓is easy to make, and requires minimal cooking
✓can also be paired with a scoop of mango ice Cream
Making this tantalizing dessert Mango Falooda needs some simple ingredients that are easily available at any Asian grocery store. _Let’s jump into the details of the ingredients used in making the mango falooda recipe: _
Corn starch: It is an essential ingredient used to make falooda sev, which are thin, long noodles made from cornstarch. They add a unique texture to the dessert. To prepare these vermicelli noodles, you will need a mixture of cornstarch and water. The sev is cooked until soft and translucent, giving it a delicate and gelatinous consistency. If you prefer not to make noodles from scratch, you can easily find falooda sev at Asian grocery stores worldwide, making it a convenient option for this recipe.
Rose Syrup: It is a colorful and fragrant sweet syrup made using rose petals, rose water, and sugar. This syrup is drizzled over the layers of the mango falooda. It adds a lovely color, beautiful rose flavor, and aroma to the dessert while infusing it with a delicate floral essence and a hint of sweetness. I have used homemade rose syrup here, but you can also opt for either store-bought or homemade rose syrup when making this falooda.
Mangoes: They are used for making fresh homemade mango puree. The mango puree brings the luscious and tropical flavor of ripe mangoes to the falooda. You will also need chopped mangoes for serving. These juicy mango pieces add a burst of fruity goodness and texture, thereby enhancing the overall mango flavor of the falooda.
Basil seeds: Sabja or basil seeds are tiny black seeds that have a cooling effect, a slight crunch, and added texture to the falooda. In this recipe, you will need soaked sabja seeds. Similar to chia seeds, these seeds swell up and turn jelly-like when soaked in water. If you don’t have sweet basil seeds on hand, then you use the same amount of chia seeds for making this mango falooda.
Milk: It is used for making rabri (thickened milk). In this recipe, I have used thickened milk, but chilled sweetened milk can also be used as an alternative. The velvety texture of thickened milk complements the sweetness of the mango and other ingredients. Whole or full-fat milk makes the most creamy and rich mango falooda. For the best taste and flavor, it is recommended to use whole or full-cream milk.
Sweetener: I have added sugar to sweeten the rabri. The amount of sugar can be adjusted according to personal preference. It’s recommended to start with a moderate amount and increase if desired.
Chopped Nuts: I have added a handful of chopped nuts such as pistachios, almonds, or cashews. They are sprinkled over the falooda to add a delightful crunch and nutty flavor. Nuts also add a visual appeal to mango falooda.
Ice Cream: I have added a couple of scoops of to the mango falooda. The creamy and smooth ice cream complements the flavors and textures of the other ingredients and takes this dessert to another level of indulgence. You can also add or to this falooda recipe, they both work amazingly well in this recipe.
Chilled Water and Ice Cubes: You will need chilled water and ice cubes for making falooda sev. Hot falooda sev mixture is piped directly into chilled water. You will also need water for making falooda se batter.
Strawberry Mango Falooda
Replace the mango puree with fresh strawberry puree or strawberry syrup to infuse the falooda with a tangy and fruity twist. Garnish with sliced strawberries for an eye-catching presentation.
Kulfi Mango Falooda
To add an indulgent touch, you can swap ice cream with either homemade or store-bought mango kulfi when making mango falooda. Just chop the kulfi into small pieces and place them amidst the falooda sev and mango puree. Also top it with some more kulfi to make a rich luscious treat.
Mango Rose Falooda
Elevate the floral notes by incorporating a hint of rose water. For this recipe, also blend the mangoes with rose syrup to make the mango puree. Also, garnish falooda with dried rose petals for a touch of elegance.
Vegan Mango Falooda
If you are into vegan dessert drinks. Then you can easily create a vegan version of mango falooda. To make vegan falooda, substitute regular dairy milk with unsweetened coconut milk, almond milk, or any other plant-based milk of your choice. Also, make sure to use vegan-friendly ice cream for making this falooda.
Mango Coconut Falooda
This is a lovely coconutty version. Coconut and mango go genuinely well together. To infuse the tropical coconut flavor, use coconut milk or thick coconut milk to make rabri. You can also add toasted coconut flakes, to create distinctive and exotic variations.
Tropical Mango Falooda
If you love experimenting with flavors, then you can layer falooda with a medley of tropical fruits like pineapple, and kiwi along with the mango pieces. These fruits add extra freshness and fruity touch to falooda.
Mango Banana Falooda
The Mango Banana Falooda is a feast for the eyes and a treat for the taste glands. In this variation, you can add chopped banana pieces along with chopped mangoes. Also, blend bananas with mangoes while making the puree.
Serve Chilled: Chilled falooda is the best. So for the best contentedness, devour the Mango Falooda chilled right after assembling. Make sure to keep all the ingredients in the refrigerator until ready to assemble. This useful step will help preserve the refreshing and cool essence of this dessert.
The layered presentation of falooda looks great. So make sure to assemble falooda in layers for the visual extravaganza. Also, don’t forget to garnish it with a drizzle of rose syrup, and a sprinkle of chopped nuts or fruits. You can serve mango falooda as a stand-alone dessert, or serve it with snacks. It tastes great with Indian street food like , , , , or .
Mango falooda tastes best when eaten fresh immediately after assembling. So it is advised to make and enjoy it on the same day to cherish the fresh flavors and textures. If you want to serve it later, or have any leftover ingredients then make sure to store all the components separately in airtight containers in the refrigerator. This step will help preserve their best taste and quality, freshness, and crunch.
If you have assembled falooda, then store it in the refrigerator and use it within a couple of hours. Freezing mango falooda can affect the taste, texture, and flavors of the falooda recipe, so it is not recommended to freeze it.
Pro tips and tricks to make the best Mango Falooda
Below are some thoughtful tips and tricks to ensure that your mango falooda turns out perfect each time:
Mangoes: For an exquisite flavor in your mango falooda, choose ripe and sweet mangoes. You need to look for mangoes that have a delightful fragrance and are slightly soft to the touch. The natural sweetness of ripe and juicy mangoes will significantly enhance the overall taste of the falooda.
Soaking Sabja Seeds: To properly soak sabja seeds (sweet basil seeds), place them in a bowl of water and allow them to bloom for approximately 10-15 minutes until they plump up and become jelly-like in texture. If there is any excess water, then drain it off before adding them to the falooda.
Chilled Ingredients: The chilled ingredients play a vital role in enhancing the delightful and rejuvenating qualities of this dessert. When making a falooda recipe, remember to use keep all the ingredients chilled in the refrigerator including the thickened milk, mango puree, and toppings,
Falooda Sev: When preparing the falooda sev, it is important to cook the falooda mixture until it reaches a soft and translucent consistency. Make very sure that you do not overcook this mixture, because overcooking can make it mushy. If you don’t want to make homemade falooda, then you can also use store bought falooda sev. For the perfect cooking, just follow the instructions on the falooda sev packet.
Layering: When assembling the falooda in serving glasses, gently press each layer slightly to ensure a neat presentation. This way you will get distinct layers.
Customization: Don’t hesitate to customize and personalize the mango falooda according to your taste preference. You can tailor the sweetness to your liking by increasing or reducing the amount of sweetener. Also, get creative with a variety of toppings, such as, jellies, diced fruits, or flavored syrups. You can also add a few drops of rose water or cardamom powder to the rabri for an aromatic twist.
Make-Ahead Preparation: If you are planning to serve mango falooda for a gathering or party, then you can make all the individual components in advance. Then store the falooda sev, soaked sabja seeds, and mango puree separately in the refrigerator. To preserve the freshness and to get a delightful taste, assemble the falooda right before serving it to your guests.
Presentation: Faloodas look pretty enticing when served in tall glasses. For an overall fine dining experience, add the layers. Also, for a enchanting final touch don’t forget the toppings such as drizzling rose syrup, sprinkling chopped nuts, tutti frutti, falooda sev, and sabja seeds.
Experiment: If you love exploring new tastes, then feel free to play with different flavors and ingredients. For example, you can use different fruits, flavored syrups or even a combination of ice cream flavors or a fusion of multiple ice cream flavors. This opens up a world of possibilities, allowing you to craft your very own distinctive twist on this beloved dessert. Just try with unique ingredients to create your own delectable twist.
Serve Fresh: To fully enjoy the flavors, textures, vibrant taste, cool sensation, and refreshing nature of mango falooda, it is suggested to indulge it when freshly assembled.
More amazing Mango drinks you might like are: Mango Mojito, Mango Peda, Mango Halwa, Mango Raita, Mango Milkshake, Mango Smoothie, Mango Lassi, Mango Oats Smoothie, Mango Pudding, Mango Mastani, Strawberry mango Smoothie.
What is falooda?
Falooda is a popular and favorite Indian dessert or beverage made with a combination of ingredients such as falooda sev (vermicelli), sweet basil seeds (sabja), thickened milk (rabri), flavored syrups, and ice cream. It is generally served chilled and is known for its exhilarating and sweet taste.
Can I make mango falooda in advance?
To maintain the optimal freshness and texture of mango falooda, it is advised to assemble and serve it immediately. If you want to make things easier, then prepare the individual components ahead of time. Simply store all the things separately in the refrigerator. When you are ready to serve, assemble the falooda by combining the components.
Can I use canned mango puree for mango falooda?
Certainly, you can use canned mango puree if the fresh mangoes are unavailable. However, fresh mangoes offer unparalleled flavor and natural sweetness. When using canned mango puree, make sure to choose a good-quality brand for the most authentic taste. Also, don’t use the ones that have any added sugar or preservatives.
Can I make mango falooda vegan?
Yes, you can definitely make a vegan version of mango falooda by substituting dairy milk with the plant-based milk of your choice. Plant milk that tastes good in this falooda recipe is almond milk, coconut milk, or soy milk. Also, use vegan-friendly vanilla ice cream which is free from any animal-based ingredients.
Can I use other fruits instead of mango in falooda?
Mango is a popular choice for falooda. But yes, making falooda with other fruits is possible as well. Other fruits that taste wonderful in the falooda recipe are strawberry, kiwi, and pineapple. You can also use a combination of different fruits for a unique fruity variation of falooda.
Can I prepare falooda sev at home?
Yes, you can make falooda sev at home by combining corn flour with water and forming a dough. The dough is then extruded through a sev maker or a piping bag with a large-holed nozzle. The sev is then cooked until soft and translucent in boiling water. However, ready-made falooda sev is easily available in stores and can save time and effort.
How long can I store mango falooda?
Mango falooda is best enjoyed fresh. However, if you have any leftovers, then store them in the refrigerator. It is recommended to consume it within a couple of hours. If you have not assembled the falooda, then store other components separately and only assemble the falooda right before serving. These steps ensure the best taste and texture.
Can I freeze mango falooda?
No, freezing mango falooda is not recommended. It is because freezing can alter the texture and affect the flavors. So it is best to gobble up mango falooda when it is freshly prepared.
Mango Falooda (Step-by-step photo instructions)
Making Thickened Milk
- Heat the milk in a pan over medium heat and bring it to a boil. Reduce the heat and let it simmer for about 7-8 minutes until it slightly thickens, stirring occasionally to prevent sticking. Add sugar, chopped nuts, and mix well. Cook for 2 more minutes. Turn off the heat and let it cool to room temperature. Chill in the refrigerator for 1 hour.
Making Falooda Noodles
- In a large bowl, whisk together cornflour and 1 cup of water to create a lump-free mixture. Gradually add the remaining water and mix until smooth. Transfer the mixture to a non-stick pan and cook over medium to low heat, stirring continuously for 4-5 minutes until it becomes pasty and translucent. Remove from the pan.
- Use a namkeen maker with finest holes plate/attachment. Carefully add the hot mixture into the mold and cover with the lid. Alternatively, use a ziplock or a piping bag.
- Pipe the mixture out directly over a bath of ice and water to make falooda sev (noodles). The falooda sev will set once it comes into contact with the ice-cold water. Repeat the process with the remaining mixture. Allow the falooda sev to rest in the ice-cold water in the refrigerator for approximately 30 minutes or until ready to use.
Soaking the Basil Seeds:
- In a mixing bowl, add the basil seeds and enough water to cover them. Mix well and let them soak for about 10 minutes until they swell up and become soft. Set aside.
Making Mango Rabri
- Chop 2 large mangoes and set aside 1 cup for serving. Blend the remaining mangoes to make a smooth puree.
- Reserve 1 cup for serving and add the rest to chilled thickened milk (rabri). Stir until well combined. Chill for 2 hours.
Assembling Mango Falooda
- In a tall glass, add 2 tablespoons of soaked basil seeds. Top with a layer of cooked falooda noodles, followed by a layer of mango puree, chopped mangoes, and then a layer of chopped nuts and tutti frutti.
- Drizzle with rose syrup. Pour the mango rabri and add a couple of scoops of ice cream over the thickened milk. Garnish with chopped mangoes, nuts, tutti frutti, more basil seeds, and falooda noodles. Drizzle some rose syrup on top and serve the mango falooda cold and enjoy the burst of flavors.