Mango Falooda

A popular Summer recipe from India, Mango Falooda is actually a dessert disguised as a drink. Easy to make and SUPER addictive this one comes together in under 10 minutes! 

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Mango season is here! It is the season that a lot of people including me and my family wait for. Mango is a popular for its versatility in various recipes and forms. From slices and pieces to puree; the fruit is used in main dishes, sides, desserts and drinks. 

Falooda is a popular Indian dessert disguised as a drink that finds its origin many decades ago as faloodeh. The original recipe of falooda was made using rose syrup, milk, sabja seeds, vermicelli, ice cream and milk. The recipe now has SEVERAL variations and flavors from saffron, khus and mango to the more trendy ones like chocolate and strawberry.

This drink is amazing through the summer months as it is super cooling for the body with sabja seeds etc. When in Mumbai, Badshah Cold Drinks in Crawford market is the go-to place for faloodas. They have a lot of new varieties of flavors and the falooda is always amazing there. 

Making Falooda at home

While this drink can be enjoyed at various restaurants, making it at home is pretty simple too. With a handful of ingredients that most Indian stores carry, a couple of ingredients from the refrigerator and under 10 minutes to make; falooda is awesome to serve at parties or just enjoy by yourself.

Made in a signature TALL glass, this drink is more like a dessert and is best enjoyed cold. Given that it has ice cream, it is impossible to enjoy it at any other temperature! 

An easy to scale recipe, it takes the same time to make a glass or a dozen. All the preparation can be done in advance, requiring just a few minutes to serve. While I make it using mangoes through summer, I also like the traditional rose version when mangoes are not available. 

Ingredients used to make Mango Falooda

As the name suggests, this one has LOTS of mangoes for sure. I made this using fresh mangoes but the same can be made using mango purée too. I used some pieces to garnish but if using purée from the store, you can top it with tutti frutti.

Milk is an important ingredient here. Using whole or 2% is totally up to you. The taste does not really change a lot by this substitution.

Falooda Sev is a specific product made for falooda. They are super crisp in the pack and become soft in hot water. They need to be cooked till they are light yellow in color yet firm. These can be substituted with vermicelli if you cannot find this. 

In this recipe I used vanilla ice cream. This can be substituted with mango ice cream too but I think it becomes a lot of mangoes then. And using Kulfi is a popular recipe too. 

Mango recipes to enjoy through summer

If you are mango lovers like ourselves, you would be thrilled to check these recipes out. From mains and sweets to bakes and desserts, check these posts out for mango recipes that everyone loves:

Looking for more Vegetarian recipes to try? This group has plenty of recipes from all cuisines and courses. Check it out today! 

Ingredients

Sugar 2 tbsp

Milk 2 cups

Method

In a bowl of 1 cup water add the takmaria. If you cannot find them, use chia seeds. Set aside for 30-40 minutes till they bloom. Once they bloom, drain and set aside. 

Chop the mango into pieces. Keep 1/4 cup pieces to use later. In a blender add the remaining mango pieces, 1 scoop ice cream and sugar. Blend to a smooth consistency. 

In a small pan add 1 cup water. Heat and add the falooda sev. Let them boil till the sev is soft but not squishy. Drain and set aside. 

In a tall glass add 1/4 of the mango purée mixture. Next add 1 cup milk. Top with 1/4 mango purée. Add takmaria and falooda sev. 

Put a scoop of vanilla ice cream on top and the mango pieces. I like to add a maraschino cherry on top and serve. 

Repeat for the other glass and serve immediately. 

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