Mango Falooda is a rich, indulgent, and beautifully layered summer dessert that combines the sweet, tropical flavor of ripe mangoes with a delightful mix of textures. It’s a fusion between a dessert and a chilled drink—perfectly refreshing for hot days. Each glass is a vibrant treat made with silky falooda sev (vermicelli), chewy basil seeds (sabja), creamy mango puree, chilled milk, mango ice cream, and chunks of fresh mangoes.
Topped with nuts or a drizzle of rose syrup, it becomes a luxurious dessert experience. This is an absolute must-try during mango season, especially for die-hard mango lovers looking to enjoy the fruit in a fun and fancy way!
About Mango Falooda Recipe
This version of falooda is a tropical twist on the classic rose-flavored favorite—perfectly crafted for mango enthusiasts.
Instead of the usual floral notes, this variation highlights the rich, juicy flavor of ripe mangoes, making it a fruity, refreshing dessert-drink hybrid.
Surprisingly simple to make:
Although mango falooda may appear fancy and layered with several components, it’s actually quite easy to put together. With just a bit of planning and organized prep, anyone can make this indulgent treat at home—no expert skills needed!
Minimal prep time:
If you follow a smart sequence while preparing the ingredients, you can get everything done in about 30 minutes, including serving. Here’s how to streamline the process:
1) Begin by soaking the basil seeds (sabja).
These need around 20 minutes to swell up and become jelly-like. Simply place them in water and allow them to soak while you get the other ingredients ready.
2) In the meantime, cook the falooda sev (thin vermicelli).
Boil it until soft, then drain and rinse under cold water to prevent it from sticking. Set it aside.
3) Prepare the rest of the components:
Dice the mango into small cubes, and if you’re making fresh mango puree, blend ripe mango pulp until smooth. Also, sweeten chilled milk by dissolving sugar into it to balance the flavors.
4) Get your serving glasses ready.
Use tall, transparent glasses to show off the beautiful layers. Keep them chilled if possible for extra refreshment.
5) Once everything is prepped, it’s time to assemble.
Start by layering the hydrated basil seeds, followed by cooked falooda sev, smooth mango puree, and chilled sweetened milk. Add fresh mango pieces, then finish with a generous scoop of mango ice cream. For extra flavor and texture, top it off with a handful of chopped nuts or a splash of syrup if you like. Serve immediately and enjoy the burst of summer flavor!
Ingredient Notes
Mango Falooda is a layered Indian dessert that beautifully blends the richness of ripe mangoes with creamy milk, chewy sev, soaked sabja seeds, and a final touch of ice cream. A stunning fusion of drink and dessert, this version is perfect for those who crave mango in every bite.
- Sabja Seeds (Basil/Tukmaria): These tiny black seeds, often confused with chia, swell when soaked and add a cooling texture. If unavailable, chia seeds are a good substitute.
- Falooda Sev: These thin vermicelli-style noodles are a staple in falooda. Available at Indian stores, they turn delightfully chewy once boiled.
- Mango Pulp: Blend ripe, sweet mangoes to make fresh pulp. Add sugar to taste. You may also use canned pulp for convenience.
- Milk: Use full-fat milk for a creamy base. Sweeten with sugar and chill before using.
- Mango Ice Cream: Either homemade or store-bought, mango-flavored ice cream gives this dessert an intense fruity finish. Vanilla can be used in a pinch.
How To Make Mango Falooda?
1) Start by placing the sabja seeds (also known as basil or tukmaria seeds) in a small bowl. Gently mix to ensure all the seeds are completely submerged in the water.
2) Let the seeds sit and soak for about 20 to 30 minutes until they swell up and form a gel-like coating. During this time, they will swell up, becoming gelatinous and soft. Once they’ve expanded and absorbed most of the water, strain any remaining liquid and set them aside.
3) In a separate saucepan, bring about 3 cups of water to a full rolling boil. This will be used to cook the falooda sev.
4) Once the water reaches a rolling boil, add the falooda sev and cook it for about 4 to 5 minutes, or follow the time mentioned on the packaging. As soon as the sev becomes tender, promptly drain it and rinse under cold running water to stop the cooking process. Using kitchen scissors, cut the cooked sev into 1-inch strands for easy layering and eating.
While the sabja seeds are soaking, complete these prep steps:
- Use cold milk and stir in powdered sugar until fully dissolved. Stir well until it’s fully dissolved. (Alternatively, you can heat the milk to dissolve granulated sugar, but then it must be chilled again before assembling the falooda.)
- Peel and dice ripe mangoes. Set aside about 1 cup of mango cubes for layering, and blend the remaining mangoes into a smooth puree. Adjust the sweetness by adding sugar if needed.
Time to Assemble Your Mango Falooda:
5) In a tall serving glass, begin with a spoonful of the soaked sabja seeds at the bottom. Follow it up with a spoonful of the prepared falooda sev.
6) Add two tablespoons of mango puree over the sev and then layer in a few mango cubes.
7) Layer the ingredients again by adding soaked basil seeds, falooda sev, and mango puree, leaving out the mango cubes this time.
8) Pour in about ½ cup of the sweetened chilled milk over the layers.
9) Finish the dessert with a generous scoop of mango (or vanilla) ice cream.
10) Garnish with chopped nuts like pistachios or almonds, extra mango chunks, and a mint leaf for a refreshing look. Repeat the same process for the remaining glasses.
Expert Tips For Mango Falooda Recipe
- Depending on the size and shape of the glass or serving bowl you use, you may need to adjust the quantity of each ingredient accordingly. Larger glasses will require more soaked basil seeds, falooda sev, mango puree, and milk to create well-balanced layers.
- If you prefer a smaller portion or a lighter dessert, simply layer each ingredient once instead of repeating the layers multiple times. This keeps the portion size light and easy to enjoy, while still offering all the delightful layers and flavors that make mango falooda so satisfying.
- In case you don’t have basil seeds (sabja seeds) on hand, chia seeds can be an excellent substitute. They share a very similar gelatinous texture once soaked and will work well in the recipe without compromising the overall experience.
- It’s important to avoid overcooking the falooda sev. Cooking it for too long can cause the sev to become excessively soft and mushy, which detracts from the pleasant chewy texture that is essential in a good mango falooda.
- Aim for the falooda sev to remain slightly firm and springy after cooking so that it adds a nice contrast to the creamy milk and juicy mango layers.
Pro Tips to Level Up Your Mango Falooda
1. Chill your serving glasses beforehand for enhanced freshness and presentation.
Place the empty serving glasses in the refrigerator at least 30 minutes before assembling your falooda. This simple step ensures that each layer remains cool and refreshing for longer, especially on hot summer days. It also prevents the ice cream from melting too quickly, allowing your dessert to hold its structure beautifully.
2. Choose Alphonso mangoes for the best flavor and vibrant color.
If available, opt for Alphonso mangoes due to their naturally rich sweetness, low fiber content, and deep golden hue. They not only give your mango pulp a luxurious texture but also elevate the overall flavor profile of the falooda. Their intense aroma adds a naturally enticing appeal.
3. Prefer powdered sugar over granulated sugar when sweetening the milk.
Powdered sugar dissolves instantly in cold milk, preventing any undissolved grains from settling at the bottom. This ensures a smooth, creamy consistency without the need to heat the milk beforehand. If you’re short on time or prefer cold preparation, powdered sugar is the best option.
4. Add a swirl of mango puree along the inner wall of the glass before assembling.
Before layering the ingredients, use a spoon or squeeze bottle to add a swirl of mango puree inside the glass. This artistic touch gives your falooda a striking, professional look, making it perfect for special occasions or parties. It also infuses extra mango flavor into each spoonful.
Variations You Can Try
- Rose Mango Falooda: Mix rose syrup with mango pulp for a floral-fruity twist. It’s a stunning combination, both visually and in taste.
- Dry Fruit Boost: Add soaked and chopped dates, raisins, or figs for extra richness and nutrition.
- Chocolate Mango Falooda: Drizzle chocolate syrup in the layers or top it with chocolate chips or chocolate ice cream to surprise your taste buds.
- Kulfi Falooda: Replace mango or vanilla ice cream with mango kulfi for a more traditional Indian dessert flavor.
- Healthy Version: Use low-fat milk, skip the ice cream, and add natural sweeteners like honey or stevia to make it lighter.