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Mango Falooda Recipe | Mango Faluda Recipe

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.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Total Time: 25 minutes
Servings: 4 servings
Calories: 533kcal

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

Serving: 1servings | Calories: 533kcal | Carbohydrates: 93g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 200mg | Potassium: 471mg | Fiber: 6g | Sugar: 37g | Vitamin A: 1517IU | Vitamin C: 39mg | Calcium: 231mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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