Mango Falooda Recipe

Mango Falooda Recipe

Mango Falooda is a refreshing and popular dessert drink, especially in South Asia. It’s a delightful combination of sweet mango pulp, vermicelli, basil seeds (sabja), milk, and a scoop of mango ice cream, often topped with nuts.

Yields: 2-3 servings Prep time: 30 minutes (plus chilling time) Cook time: 10-15 minutes

Ingredients:

For the Mango Base:

• 1 ripe mango (preferably a sweet, non-fibrous variety like Alphonso, Chaunsa, or Sindhri), peeled and diced
• 1/4 to 1/2 cup sugar (adjust to mango sweetness)
• 1/4 cup water (if needed for blending)

For the Vermicelli (Falooda Sev):

• 1/4 cup falooda sev (thin vermicelli)
• 2-3 cups water (for boiling)

For the Basil Seeds (Sabja):

• 1-2 tablespoons basil seeds (sabja seeds)
• 1/2 cup water (for soaking)

For the Milk Mixture:

• 2 cups full-fat milk (chilled)
• 2-3 tablespoons condensed milk (optional, for extra sweetness and creaminess)
• 1/4 teaspoon cardamom powder (optional)

For Assembly:

• 2-3 scoops good quality mango ice cream
• Chopped pistachios or almonds for garnish
• Fresh mango chunks for garnish (optional)
• Mango puree or syrup for drizzling (optional, as seen in the picture)

Equipment:

• Saucepan
• Small bowls
• Blender
• Tall glasses

Instructions:

1. Prepare the Mango Puree: * Cut the peeled mango into small pieces. * In a blender, combine the mango pieces and sugar. Blend until smooth. If the mango is very thick, add 1/4 cup of water to help it blend. * Taste and adjust sugar if necessary. Set aside.

2. Prepare the Basil Seeds (Sabja): * In a small bowl, combine the basil seeds with 1/2 cup of water. * Let them soak for at least 15-20 minutes, or until they swell up and become gelatinous. They will expand significantly. * Drain any excess water if necessary. Set aside.

3. Cook the Vermicelli (Falooda Sev): * In a saucepan, bring 2-3 cups of water to a rolling boil. * Add the falooda sev (vermicelli) and cook according to package directions, usually for 3-5 minutes, until tender but still slightly firm (al dente). Do not overcook, as it can become mushy. * Once cooked, immediately drain the vermicelli and rinse it under cold water to prevent it from sticking together and to stop the cooking process. Set aside.

4. Prepare the Milk Mixture: * In a pitcher or bowl, combine the chilled full-fat milk with condensed milk (if using) and cardamom powder (if using). Whisk well until combined. * Chill this mixture in the refrigerator while you prepare other components.

5. Assemble the Mango Falooda: * Layer 1 (Mango Puree): In the bottom of each tall glass, add a generous layer of mango puree (about 2-3 tablespoons). You can also drizzle some up the sides of the glass as shown in the picture for a nice visual effect. * Layer 2 (Basil Seeds): Spoon about 1-2 tablespoons of soaked basil seeds over the mango puree in each glass. * Layer 3 (Vermicelli): Add a layer of cooked vermicelli (about 2-3 tablespoons) on top of the basil seeds. * Layer 4 (Milk Mixture): Slowly pour the chilled milk mixture into each glass, filling it about two-thirds of the way. * Stir Gently (Optional): You can gently stir the layers with a long spoon to slightly combine them, creating a marbled effect, or leave them distinct. * Top (Mango Ice Cream): Add a generous scoop of mango ice cream on top of each falooda. * Garnish: Drizzle with extra mango puree or syrup (if desired), and sprinkle generously with chopped pistachios or almonds. You can also add a few fresh mango chunks.

6. Serve Immediately: * Serve the Mango Falooda immediately with a long spoon or straw to enjoy all the layers.

Tips for the Best Mango Falooda:

• Mango Quality: The success of this falooda heavily relies on the sweetness and flavor of the mango. Use ripe, sweet, and non-fibrous mangoes for the best taste.
• Chilling is Key: Ensure all components, especially the milk and mango puree, are well-chilled before assembly for a truly refreshing experience.
• Adjust Sweetness: Adjust the sugar in the mango puree and the amount of condensed milk in the milk mixture according to your preference and the sweetness of your mangoes.
• Variations:
  • Add other fruits: You can add a layer of chopped fruits like bananas, grapes, or pomegranates.
  • Rose Syrup: Some people like to add a drizzle of rose syrup for an extra floral note and color.
  • Different Ice Cream: While mango ice cream is traditional, vanilla or kulfi ice cream can also be used.
• Soaking Basil Seeds: Make sure the basil seeds are fully hydrated. They won’t expand further once mixed with other ingredients.
• Presentation: Use tall, clear glasses to show off the beautiful layers of the falooda.

Enjoy your homemade Mango Falooda!