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Finally, it feels like summer in my kitchen – even if the California skies say otherwise!
When the sun’s out and mangoes are in, there’s only one dessert I look forward to the most – Mango Falooda. This beautifully layered treat may look like a modern creation, but it actually dates back to the royal kitchens of the Mughal Empire, where falooda was served as a luxurious, cooling drink made with rose syrup, vermicelli, milk, and basil seeds. Over time, it evolved into a beloved summer dessert across India — and mango, of course, gave it a vibrant, fruity upgrade! If you’re looking to add something new to your list of mango recipes this summer, this royal falooda is a chilled, crowd-pleasing option you’ll love.
My version of Mango Falooda is light, festive, and full of texture – made with mango purée, chilled milk, falooda sev, soaked sabja seeds, a handful of nuts, and of course, a generous scoop of ice cream. It sounds rich, but it’s actually a breeze to put together with simple ingredients that are probably already in your kitchen.
The best part? You can customize it to your liking — skip or substitute based on what you have, and adjust the sweetness to match your mangoes. This is the recipe my family loves, and I hope your kitchen feels a little more summery once you try it too. Let’s get to the making!
Role of Ingredients in Mango Falooda
Cherry (for garnish) – A classic finishing touch that makes the falooda look festive and complete.
Mango Purée – The star of the show! Adds natural sweetness, flavor, and that vibrant yellow color. Choose ripe mangoes for best results.
Milk (boiled, sweetened & cooled) – Acts as the liquid base to balance textures. Its subtle flavor complements the fruity mango layer.
Mango Chunks – Offers bite and texture between creamy and soft layers. Adds freshness and visual appeal.
Honey / Sugar – Adjusts the overall sweetness based on how ripe the mangoes are. Honey also adds a light floral note.
Pistachios, Cashews, Almonds (chopped) – Bring in crunch, richness, and a nutty depth. Also visually elevate the falooda.
Strawberry (optional) – Adds color contrast, mild tartness, and summer fruitiness.
Falooda Sev / Vermicelli – Traditional chewy element that provides body to the dessert. A key textural contrast.
Sabja Seeds / Tukmaria / Sweet Basil Seeds – Cooling agent and classic falooda ingredient. Adds a fun, jelly-like bite that’s both refreshing and soothing in summer.
Ice Cream (Vanilla or Mango) – The indulgent topping that ties all layers together. Melts slightly into the milk, enhancing creaminess.
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Mango falooda recipe, How to make mango falooda
2
servings15
minutes10
minutesA royal Mughlai-inspired summer dessert made with mango purée, sweetened milk, falooda sev, sabja seeds, nuts, and ice cream—layered into a glass of pure indulgence —perfect for your mango recipes collection.
Ingredients for Mango Falooda (Serves 2)
1 cup, 1 Mango purée
1.5 cups, 1.5 Milk (boiled, sweetened with honey or sugar and cooled)
¼ cup ¼ Mango chunks
2 tablespoons, 2 Honey or Sugar
¼ cup ¼ Falooda sev / Vermicelli
Sabja seeds / Tukmaria / Sweet basil seeds
2 scoops 2 Ice cream (1 per serving)
- Ingredients for garnish
1 teaspoon, 1 Pistachios (chopped)
1 teaspoon, 1 Cashews (chopped)
1 teaspoon 1 Almonds (chopped)
2 nos. 2 Cherry ( 1 per cup for garnish)
1 tablespoon, 1 Tutti frutti
1 tablespoon, 1 Strawberry (chopped, optional)
Directions to make mango Falooda
- Prep Sabja Seeds
Soak sabja seeds in a cup of water. Let them sit for 30–45 minutes until they bloom with a jelly-like layer. - Chop and Purée
Chop nuts, mango chunks, and strawberries. Set aside. Blend mango pieces into a smooth purée and keep it ready. - Cook Falooda Sev
Boil water in a pot, add falooda sev or vermicelli, and cook until soft. Drain and rinse under cold water to stop further cooking. - Layer the Falooda
In a tall serving glass:
Start with a spoonful of soaked sabja seeds
Add a layer of cooked falooda sev
Pour in mango purée
Drizzle honey (if needed for sweetness)
Add chopped nuts, mango chunks, and strawberries
Pour chilled sweetened milk over the layers
Top with remaining sabja seeds - The Grand Finale
Add a generous scoop of vanilla or mango ice cream. Garnish with more chopped nuts, tutti frutti, chopped strawberries and a cherry on top.
Serve immediately and enjoy the layers of texture and flavor!
Notes
- 1 cup = 250ml
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Directions to make mango falooda
- Prep Sabja Seeds and Garnish
Soak sabja seeds in a cup of water. Let them sit for 30–45 minutes until they bloom with a jelly-like layer. i.e till they get plumpy with white layer on around each seed. Chop nuts, mango and strawberry. Set it aside.
- Purée
Chop mango chunks and blend mango pieces into a smooth purée and keep it ready.
- Cook Falooda Sev
Boil water in a pot, add falooda sev or vermicelli, and cook until soft. Drain and rinse under cold water to stop further cooking.
- Layer the Falooda (part 1)
In a tall serving glass:
Start with a spoonful of soaked sabja seeds
Add a layer of cooked falooda sev
Pour in mango purée
Drizzle honey (if needed for sweetness)
- Layer the Falooda (part 2)
Add chopped nuts, mango chunks, and strawberries
Pour chilled sweetened milk over the layers
Top with remaining sabja seeds
- The Grand Finale
Add a generous scoop of vanilla or mango ice cream. Garnish with more chopped nuts, tutti frutti, chopped strawberries and a cherry on top (optional).
Serve immediately and enjoy the layers of texture and flavor!
Pro Tips
- Use ripe Alphonso mangoes for the best flavor and color.
- Over-soaking sabja seeds can make them mushy. 30–45 mins is ideal.
- Chill the serving glasses for an extra-refreshing falooda.
- Want it richer? Add a drizzle of condensed milk or rose syrup between layers!
Mango Falooda FAQ – All About This Royal Summer Dessert
Yes! Substitute with cooked vermicelli or even rice noodles.
Falooda can be made healthier by reducing sugar, skipping ice cream, or using low-fat milk and natural sweeteners like honey.
Sabja (tukmaria) seeds are larger, bloom faster, and are cooling in nature – perfect for Indian summer recipes like falooda.
Summer Treats
A traditional summer drink made with jamun, jaggery, cumin, and black salt. This sherbet cools the body, aids digestion, and revives a forgotten South Indian recipe.
This Jamun Sorbet is a refreshing, dairy-free dessert made with just 3 ingredients. Packed with the nostalgic taste of kala khatta, this rustic scoop brings back Indian summer in the most soulful way.
This traditional summer cooler made with nungu (ice apple) and chilled sweet milk is a nostalgic and hydrating treat served in many South Indian homes.
Royal Falooda is a classic Indian summer dessert, beautifully layered with fruits, falooda sev, chilled milk, rose syrup, and topped with creamy ice cream.
Pyaar Mohabbat Sharbat is a popular North Indian summer drink combining rose milk and juicy watermelon cubes. Simple, pretty, and irresistibly refreshing — this trending cooler is a must-try!
Creamy, sweet, and chilled—this Mango Shrikhand (Amrakhand) is a no-cook dessert made with hung curd, mango puree, saffron, and cardamom. A perfect summer treat that’s rooted in tradition and ready in minutes!
Chilled and creamy cold coffee made café-style with a blend of coffee, cocoa, milk, and ice cream — a perfect summer sip for coffee lovers!
Kulfi Falooda is an eye-catching and delicious summer dessert that brings together creamy kulfi, silky falooda sev, and fragrant rose syrup in one chilled plate. Topped with crunchy nuts and optionally sabja seeds, this mess-free fusion treat is as fun to make as it is to eat!
This creamy mango kulfi recipe is the ultimate Indian summer dessert—made with sweet mangoes, milk, saffron, and lots of nuts! No condensed milk or cream needed, just a few simple ingredients and an overnight freeze.
Cool down this summer with homemade fruit popsicles made using juicy watermelon, tangy kiwi, and sweet strawberries. A 3-ingredient no-sugar treat that kids and adults will love!
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