Mango Falooda Recipe | Mango Falooda Ice Cream Recipe | Kitchenstagram
Mango Falooda is a refreshing dessert-drink that perfectly captures the essence of summer. Rich in flavours and textures, it brings together layers of sweet mango puree, silky falooda sev, rose syrup, crunchy nuts, basil seeds and chilled milk- all topped with a generous scoop of mango ice cream. With its vibrant appearance and cooling ingredients, this treat is a favourite when mangoes are in full swing.
Rooted in Persian culinary tradition, falooda has evolved into a beloved dessert across many parts of South Asia. Originally crafted from royalty, it has now become a household favourite, especially during the hotter months. The mango version is a tropical twist on the classic, rose syrup and mango sauce is used for an intense fruit-forward flavour.
Each spoonful of mango falooda offers something delightful- chewy, soft, juicy, creamy and crisp- all in a single serving. The falooda sev brings a light noodle texture, while soaked basil seeds (sabja) provide a subtle crunch and natural cooling effect. The addition of chilled milk balances the sweetness and adds to the dessert’s drinkable quality. A spoonful of mango puree and chopped mangoes and aam papad in between ensure bursts of flavour, and the nuts on top brings just the right amount of crunch.
What makes this dessert especially appealing is its ease of preparation. There’s no need for fancy tools or techniques- just a bit of assembling with everyday ingredients. Whether you’re serving it in tall glasses or dessert bowls, mango falooda looks festive and tastes indulgent without being overly complicated.
It’s a fantastic choice for entertaining guests, celebrating a special occasion or simply enjoying a treat on a hot day. You can even get creative with flavours- though mango is the star, it pairs beautifully with ingredients like saffron, cardamom or vanilla. Want more texture? Add a few pieces of sponge cake or swirl of whipped cream.
Mango falooda is more than just a dessert, it’s an experience of textures and tastes, bringing nostalgia and comfort with every bite. From its royal origins to modern kitchens, it has stood the test of time-adapted, loved and devoured by mango enthusiasts everywhere.
why you’ll love this recipe:
Mango Falooda may look elaborated, but it’s one of the easiest desserts to make- even if you’re new to the kitchen. There’s no complex technique involved and no long cooking process. A little planning and some basic prep work are all you need.
What makes this recipe so enjoyable is its flexibility. You don’t have to hunt for hard-to-find ingredients. Can’t find falooda sev? Use regular vermicelli.
No mango ice cream on hand? Swap it with vanilla and it still tastes amazing. You can even adjust the sweetness to suit your preference by increasing or skipping sugar, depending on how sweet your mangoes are.
The flavour is another highlight. Ripe mangoes bring a natural, fruity sweetness that shines through without much help. Combined with chilled milk, soft noodles and the gentle crunch of soaked sabja seeds, this dessert feels light yet satisfying-perfect for summer.
And then there’s the look. With vibrant layers of golden mango, creamy white milk and jet black basil seeds, all topped with a scoop of ice cream- it’s visually stunning without needing much effort. Whether you’re treating yourself or impressing guests, mango falooda delivers both beauty and taste in every spoonful.
Ingredeints required for Mango Falooda:
Mango Falooda is a beautiful fusion of textures and flavours and each ingredient has a purpose- from adding sweetness to lending a bite or just making it all festive and inviting.
Ripe Mangoes: Opt for sweet, pulpy varieties with little to no fiber such as Himsagar, Alphonso, Kesar, or Banganapalli. Most of the mangoes are tuned into a thick puree for the base, while a few chunks are reserved for garnish and that fresh, fruity bite. The natural sweetness of the mango will often be enough, but taste as you go and adjust accordingly.
Falooda Sev: These delicate noodles are what define falooda. They’re soft, slightly chewy and absorb the flavours they sit in. If falooda sev isn’t available, you can make it at home using cornflour and water. Regular vermicelli is a workable alternative, though the texture may differ slightly.
Basil Seeds (sabja): These tiny black seeds bloom when soaked in water and give a gentle crunch. Soaking them well in advance- about 15 minutes or overnight in the fridge- helps them swell and develop their jelly-like coating. Chia seeds can be used as a substitute, but the texture is slightly different.
Milk: Cold whole milk adds richness. This gives the base a rich, creamy flavour without being overwhelming.
Rose Syrup: Just a drizzle of this vibrant pink syrup adds a floral note and a pop of colour. It’s a classic element in falooda that brings a cooling fragrance and a light sweetness.
Chopped Nuts & Dried Fruits: These add crunch and richness. Almonds, pistachios, cashews or even bits of candied fruits and tutti frutti can be sprinkled on top for both texture and visual appeal.
Mango Ice Cream: Scoops of mango ice cream on top tie all the layers together with a creamy, fruity flourish. It not only intensifies the mango flavour but also adds that luxurious, melting texture. You could also try pista, saffron or even vanilla ice cream for contrast.
Storage Tips:
Serve mango falooda immediately after layering to enjoy the best texture and flavour. To save time, prep the components like mango puree, jelly and a sev a day ahead and refrigerate them separately. Assemble just before serving for a fresh, chilled dessert experience.
Ingredients
For Basil Seed:
2 tsp Basil Seeds
1 cup Water
For Chilled Milk:
1 cup Full Cream Milk, chilled
1 tsp Sugar
For Mango Falooda:
1/2 cup Falooda Sev
4 tbsp Fresh Mango, chopped
4 tbsp Aam Papad, chopped
1/2 cup Mango puree
2 tbsp Rose Syrup
2 tbsp Mango Sauce
1 tbsp Almond, chopped
1 tbsp Tutti Frutti
1 scoop Mango Ice Cream
Preparation
For Basil Seed:
- Step 1: In a bowl combine basil seeds and water. Keep aside for 30 minutes to bloom.
For Chilled Milk:
- Step 2: In a pot combine milk and sugar, boil for 5-6 minutes. Cool down completely and refrigerate for 1 hour or till they turn chilled completely.
For Mango Falooda:
- Step 3: In a tall glass, drizzle some rose syrup and mango syrup.
- Step 4: Then add 2 tbsp falooda sev and 2 tbsp Mango puree.
- Step 5: Add 2 tbsp soaked basil or sabja seeds, 2 tbsp chopped fresh mangoes and some chopped almonds.
- Step 6: Then add 2 tbsp falooda sev and 2 tbsp Mango puree.
- Step 7: Add 2-4 tbsp soaked basil or sabja seeds, chopped aam papad.
- Step 8: Next, add chilled milk as required. Now slowly place one scoop of mango ice cream.
- Step 9: Garnish with falooda sev, rose syrup, chopped aam papad, chopped fresh mango, tutti frutti and chopped almonds.
- Step 10: Serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2