Mango Falooda is a chilled, layered dessert-drink that’s perfect for summer. It’s made with falooda sev (thin vermicelli), soaked basil seeds (sabja), mango puree, sweetened milk, chopped mangoes, a scoop of ice cream, and a sprinkle of crunchy nuts. Think of it as a dessert and a drink in one fruity, creamy, and full of texture. This version focuses on mangoes, the real star of summer. You don’t need any special equipment or rare ingredients, and the best part? It looks like you’ve made something fancy, but it’s actually super simple to put together.
Mango Falooda Recipe
Falooda is my favourite ice cream to order whenever we dine out. I always wanted to post that recipe here in this blog. I have already shared a falooda recipe in this blog. This falooda is pretty simple to make and it has a base as mango puree and regular milk and it is so delicious and very refreshing on this hot days.
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It's also a great dessert for small gatherings. You can prep everything ahead , cook the sev, soak the sabja, chill the milk, and puree the mangoes, then just assemble before serving. Bonus: it looks beautiful in a tall glass, making it totally Instagram-worthy.
What is a Falooda?
A falooda is a cold dessert made with noodles in Mughlai Indian cuisine. It derives from the Persian dish faloodeh, with variations found throughout West, Central, and South Asia. It is traditionally made by combining rose syrup, vermicelli, and sweet basil seeds with milk and is frequently served with ice cream.
Why I Like This Recipe - I love how this recipe turns basic ingredients into a celebration. There’s something magical about layering everything in a glass — it feels like building your own mini mango world. I usually make this on a lazy Sunday when the whole family is home, and everyone gets excited seeing falooda glasses lined up on the table. And I think what makes it special for me is the childhood nostalgia. I remember drinking rose falooda from roadside stalls during summer breaks, with my cousins around. This version feels like a grown-up, mango-loaded version of that. Still fun, still messy, still delicious.
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About Mango Falooda
Mango faluda is extremely simple to make at home from scratch. Chilled sweetened reduced milk, falooda sev, bloomed basil or sabja seeds, sweetened mango puree, mango ice cream, and chopped nuts are among the falooda ingredients.
This mango falooda recipe is simple, fuss-free, and comes together beautifully even if you're making it for the first time. The star of this dish is fresh, ripe mangoes, their sweet, juicy flavor gives that summery kick. Combined with soft vermicelli, chewy sabja seeds, creamy ice cream, and chilled milk, it’s a dessert that’s just perfect for hot afternoons.
I started making falooda at home a few years ago because I used to order it every time we went to a restaurant. And mango falooda became an instant hit with my family, especially in April and May when mangoes are at their peak. Now it’s something we look forward to every year, and honestly, it’s even better homemade, you get to add all your favorites and control the sweetness.
Why This Recipe Works
1. Simple and Beginner-Friendly: There’s absolutely nothing complicated about making mango falooda. It’s honestly one of those desserts that looks fancy but is actually super easy to put together. No advanced cooking skills required, no need to stand by the stove for too long — just a few basic preps, and you’re done!
2. Easily Customizable: One of the best things about this recipe is how flexible it is. You don’t need to run to five different shops to find falooda sev — regular vermicelli works just fine. No mango ice cream? Vanilla tastes amazing too. You can also adjust the sweetness level based on your taste — add more mango puree if it isn’t sweet enough or skip sugar altogether if your mangoes are perfectly ripe.
3. Naturally Sweet and Refreshing: Mangoes really do all the magic here. A good ripe mango brings in so much natural sweetness and flavor that you barely need to add extra sugar. Plus, paired with chilled milk and soaked sabja seeds, this falooda becomes a super refreshing treat, especially during hot summer days.
4. Looks Gorgeous Without Much Effort: This is the kind of dessert that you’d serve to guests or bring to a family get-together. With those beautiful layers of yellow mango, white milk, black sabja seeds, and scoops of ice cream, it’s honestly a showstopper.
Ingredients
Each ingredient in this dessert plays a unique role, some bring in sweetness, some texture, and others just make it feel festive.
Ripe Mangoes (2 medium-sized): Use sweet, non-fibrous mangoes like Alphonso, Kesar, or Banganapalli. You’ll be blending most of them into a smooth pulp and saving a few chunks to add as bites of juicy mango inside the glass. If the mangoes are ripe enough, they’ll do most of the sweetening too!
Falooda Sev or Vermicelli (⅓ cup): These are the soft, silky noodles that give falooda its identity. If you don’t find falooda sev, roasted thin vermicelli works perfectly. Just boil, drain, and rinse in cold water to keep them from clumping.
Sabja Seeds (1 tbsp): Also called basil or tukmaria seeds, when soaked, they puff up into little jelly-like bits that float around in the glass. They’re cooling, add a fun texture, and are super refreshing in summer.
Chilled Milk (1 to 1.5 cups): Use full-fat milk if you want it creamy. I usually sweeten it lightly, or sometimes add a splash of rose syrup for a twist. You can even use almond or soy milk if you’re keeping it dairy-free.
Ice Cream (2–3 scoops): This is the crown of your falooda. I mostly go for mango ice cream for that full-fruit experience, but vanilla balances it out beautifully too. Feel free to experiment with flavors, saffron or pista ice cream also work well!
Sugar (1–2 tbsp or to taste): If your mangoes are already sweet, you might not need much. But if they’re a bit tangy or you like your desserts sweeter, add some to the puree while blending. Taste and adjust!
Nuts (2 tbsp): I like using a mix of cashews and pistachios, chopped up finely. Toast them lightly for extra crunch if you want. You can also add some raisins, or even dried rose petals for a little aroma and charm.
How to Make Mango Falooda (3 easy steps)
Falooda Sev - Cook the vermicelli, boil vermicelli in water till they are done. Now drain it and wash it under cold water. Set that aside till use.
Sabja seeds - Take sabja seeds in a bowl and add in water. Mix well and set aside for 5 mins.
Assembling Falooda - Now time to assemble, Take a tall glass, Add little sabja in the bottom of the glass. Add in vermicelli, add some mango puree and chopped mangoes. Pour in milk, Add scoops of ice cream. Top off with cashews and cherries. Serve immediately
Hacks
1. Use Mango Pulp When Out of Season: Fresh mangoes are lovely, but if it’s off-season or you're short on time, canned mango pulp works like a charm. Just make sure it’s unsweetened or taste it before adding sugar, sometimes the pulp is already quite sweet.
2. Chill Everything Before Assembling: This might sound small, but trust me it makes a big difference. Chilled milk, cold mango puree, and even a cool serving glass help keep the falooda creamy and refreshing till the last spoon. Warm ingredients can make the whole thing feel a little flat.
3. Cook the Milk Slightly for a Richer Base: If you want that “malai” feel like the faloodas from traditional shops, simmer the milk for a bit to reduce it slightly. Then sweeten it like you would for a light custard. It thickens a little and gives the falooda an extra luxurious feel.
4. Swap Ice Cream with Kulfi for Desi Vibes: Instead of regular ice cream, try adding a scoop of kulfi — mango or even malai kulfi works great. It gives the whole dessert a more Indian street-style falooda touch and adds a bit more depth in flavor.
Mango Falooda (Stepwise Pictures)
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| Take some ripe sweet mangoes |
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| peel off the skin |
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| chop it up |
|
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| Lets cook vermicelli |
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| add it to a pan of water |
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| bring it to a boil and cook for 3 to 4 mins |
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| now it is done |
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| strain it and wash it with cold water |
strain and set aside
take sabja seeds
add water
let them soak for 10 mins
take serving glass
add sabja seeds
add cooked vermicelli
mango puree
chopped mangoes
sweetened milk
serve
Expert Tips
1. Don’t Overcook the Vermicelli: You want the vermicelli to be soft but still have a bit of bite. If it gets too mushy, it can spoil the layered texture and turn the falooda gloopy. Cook it just until done, then rinse in cold water to stop the cooking.
2. Choose Firm Mangoes for Chopping: For those juicy mango chunks inside the glass, go for firm and ripe mangoes — not too soft. They hold their shape better and give you that satisfying bite between creamy sips.
3. Don’t Wait Too Long After Assembling: Once it’s all layered with ice cream and mango chunks, it’s best eaten immediately — or at least within an hour. After that, it may get too soft and lose that layered charm.
Storage & Serving
Prep in Advance: You can definitely make life easier by prepping each part of the falooda ahead of time. Store your mango puree, soaked sabja seeds, cooked vermicelli, and sweetened milk in separate containers in the fridge. This way, assembly takes just minutes!
How to Serve It: Tall glasses work best, both for looks and practicality. A long spoon and a wide straw make it fun to eat and sip. I love serving it as a cooling dessert after a spicy meal or with light snacks like samosas or pakoras if you're feeling extra indulgent!
Absolutely! Here's a more relaxed, reader-friendly version of the FAQ and Variations sections. It’s clear, casual, and still informative — like chatting with a friend who knows their way around a mango falooda.
FAQ
Can I use store-bought mango pulp?
Yes, definitely! It saves time. Just make sure to check the label, if it’s already sweetened, you may want to skip adding extra sugar.
Can I skip the ice cream or use something else?
You can skip it, but ice cream gives that creamy, dreamy texture. If you want to try something more traditional, kulfi (especially mango or malai) is a great swap.
Can I make it vegan?
Absolutely. Just use plant-based milk (almond, soy, or oat) and go for coconut or vegan vanilla ice cream. Mango and coconut together? So good!
Variations
Flavored Milk: Add a pinch of cardamom or a few drops of rose water to the milk. It gives a gentle, floral vibe that pairs beautifully with mango.
Add Jelly Cubes: Colorful jelly cubes (like strawberry or pineapple) are a hit with kids and let’s be honest, with adults too!
Try Other Fruits: No mangoes? No worries. Chikoo (sapota), strawberries, or even canned lychee work great. You can even mix a couple of fruits for a twist.
Use Mango Custard Instead of Milk: Want it extra rich? Swap out plain milk with mango-flavored custard. It makes each spoonful thick, smooth, and packed with flavor.
More Dessert Recipes to Try
📖 Recipe Card
Mango Falooda Recipe | Mango Faluda Recipe
Equipment
- Serving Glass
Ingredients
For Cooking Falooda Sev
- 1 cup Vermicelli (Falooda Sev)
- 4 cups Water
For Soaking Sabja
- 2 tbsp Sabja Seeds
- ½ cup Water
For Assembling Falooda
- 4 scoops Ice cream Strawberry, Vanilla or Mango
- 1 cup Cold Milk
- 2 tbsp Sugar
- 1 cup Ripe Mango peeled & chopped finely
- 1 cup Mango Puree
- 2 tbsp Nuts chopped finely
Instructions
- Pre-Prep (10 mins) - Peel and chop the mangoes. Blend most of it with a tablespoon or two of sugar to make a smooth puree. Keep some chunks aside. Soak sabja seeds in water. Just add 1 tbsp seeds to about half a cup of water and let it sit for 10 minutes. It’ll swell up nicely. Chill the milk and all your ingredients. Everything needs to be cold for the best falooda experience.
- Cooking the Falooda Sev (5 mins) - Boil water and cook the falooda sev or vermicelli until soft (takes around 3-4 minutes). Drain it and rinse under cold water to stop the cooking and keep the noodles separate. Keep aside to cool completely.
- Assembling the Falooda (5 mins) - Take a tall glass. Start with a spoon of soaked sabja seeds at the bottom. Add a spoon or two of cooked sev. Next, pour a layer of mango puree and then some chopped mangoes. Pour chilled sweetened milk over it. Top it all with a scoop (or two!) of mango ice cream. Garnish with nuts, maybe a cherry if you're feeling fancy. Serve immediately while everything is still chilled and fresh.
Notes
-
1. Don’t Overcook the Vermicelli: You want the vermicelli to be soft but still have a bit of bite. If it gets too mushy, it can spoil the layered texture and turn the falooda gloopy. Cook it just until done, then rinse in cold water to stop the cooking.
2. Choose Firm Mangoes for Chopping: For those juicy mango chunks inside the glass, go for firm and ripe mangoes — not too soft. They hold their shape better and give you that satisfying bite between creamy sips.
3. Don’t Wait Too Long After Assembling: Once it’s all layered with ice cream and mango chunks, it’s best eaten immediately — or at least within an hour. After that, it may get too soft and lose that layered charm.
Storage & Serving
Prep in Advance: You can definitely make life easier by prepping each part of the falooda ahead of time. Store your mango puree, soaked sabja seeds, cooked vermicelli, and sweetened milk in separate containers in the fridge. This way, assembly takes just minutes! How to Serve It: Tall glasses work best, both for looks and practicality. A long spoon and a wide straw make it fun to eat and sip. I love serving it as a cooling dessert after a spicy meal or with light snacks like samosas or pakoras if you're feeling extra indulgent! Absolutely! Here's a more relaxed, reader-friendly version of the FAQ and Variations sections. It’s clear, casual, and still informative — like chatting with a friend who knows their way around a mango falooda.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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syeda saarah
Wow it looks yummy and easy too, with ramzan already started i think i must try this..great recipe.. Thanks for sharing.. I think its going to be a hit as usual like all your recipes.
prabhjot kaur
Sabja seeds n chia seeds r same???
Aarthi
no they are diff