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Mango falooda is a great dessert for hot summers to quench thirst. It is cold, icy and filling as well. It is a summer treat for mango lovers in mango season. Falooda is a very popular Indian dessert/cold beverage with a variety of toppings/layers, ice cream or kulfi. Traditionally, falooda is served in layers with a combination of basil seeds, jellies, fresh fruits, colourful vermicelli, rabri (reduced milk), rose coloured and flavoured milk, ice cream or kulfi along with cashews, almonds and pistachios for garnishing. Traditional falooda is easily available in restaurants but mango falooda will be available only during the mango season and also not easily available in every restaurant. But the mango falooda can be made easily at home with a few ingredients which are easily available in Indian stores.
I have prepared my mango falooda as per my taste and availability of ingredients like falooda noodles, basil seeds, colourful jellies, tutti frutti , nuts and of course ripe mango. Falooda sev (noodles) is easily available in shops with different colours (I have used yellow as it is mango falooda). Basil seeds are also known as sabja, sweet basil seeds, chia or tukmaria seeds. Basil seeds are healthy and can act as a coolant for your body in summer. If you want to make it more exotic, then fresh fruits like mango, apple, kiwi, peach, strawberries or any fruit you like can be used. The only thing you need is to buy all these ingredients in advance. So, make this luscious mango falooda during summers and in mango season to impress your friends and family. Mango falooda is a great addition for parties and get togethers.
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Preparation time: 15 mins
Cooking time: 20 mins
Cuisine: India
Serves: 2 to 3
Ingredients
- Falooda sev – 1 cup or 25 gms
- Sabja seeds – 1 tbsp
- Jelly (any colour) – 10
- Ripe mangoes – 1 (big size) or 400 gms
- Milk – 1 cup
- Vanilla ice cream – 2 scoops
- Sugar – 1 tbsp
Garnishing
- Pistachios – 10
- Cashew nuts – 10
- Almonds (blanched) – 10
- Tutti frutti – 2 tbsp
Method
- Soak almonds in hot water for a few minutes. Peel the skin and then chop or slice them. Keep ready.
- Chop the pistachios and cashews, keep aside.
- Soak sabja seeds in water for 1 hour or until they swell. Drain the water and keep aside. Sometimes I soak sabja seeds in Rooh Afza or rose syrup to get that dark pink colour.
- Boil falooda sev according to package instructions. When it is cooked, immediately rinse in cold water and keep it in the cold water for a few minutes to retain its colour. Drain the water and keep aside. Allow it to cool completely.
Making milk shake
- I have used one Banganapalle mango. Instead you can use two Alphonso mangoes as well.
- Peel the mango, chop and keep aside in a bowl. Reserve some mango pieces for falooda.
- Put the remaining mango pieces in a mixer or blender.
- Blend until it is a smooth puree. Reserve a few tablespoon of the mango puree (optional) in a small bowl and keep it aside.
- Add milk, vanilla ice cream and sugar as per taste to the blender and blend to a smooth thick milkshake.
Preparing mango falooda
- Take 2 glasses, add 1 tbsp of sabja seeds in each glass at the bottom as first layer. Then add 2 tbsp of mango jelly (or any colour/flavour) as the second layer.
- Add 1 to 2 tbsp of chopped mango pieces as the third layer followed by an optional 1 tbsp of mango puree.
- Add falooda sev for the next layer and then fill with mango milkshake leaving enough space for garnishing.
- You can top it with your favourite ice cream and then garnish with chopped pistachios, cashews, almonds and tutti frutti.
- Serve the Mango Falooda immediately with a spoon and a straw to enjoy.
Notes
- You can also use mango ice cream instead of vanilla ice cream.
- Sometimes, I crush or grind the pistachios and cashews into a coarse powder and then use it for garnishing the falooda.
- You can layer the falooda in any order as per your taste and choice.
- You can add rabri or condensed milk for the mango falooda and it gives different taste.
- Add sugar to the milkshake as per the sweetness of the mango.
