Instant Mango Falooda Recipe
Craving a refreshing mango dessert this summer? Cool off with this Instant Mango Falooda! It’s a chilled mango drink and dessert in one, beautifully layered with juicy mango chunks, falooda sev, rose syrup, and basil seeds, and topped with a scoop of creamy mango ice cream.
This easy mango falooda is fruity, creamy, colorful, and full of flavors. It’s a perfect summer treat for kids and adults.
The best part about this mango falooda recipe is that you can prepare everything ahead of time. Once you have the ingredients handy, all you need to do is to layer up your serving glass full to the brim with the ingredients using the step-by-step instructions below and enjoy!
Table of contents
What is Mango Falooda
Mango Falooda is a fruity twist on the traditional falooda drink which originates from the Persian dish faloodeh. Regular falooda or faluda is made with rose syrup, vermicelli, basil seeds, milk, ice cream, and nuts.
In this recipe, we add sweet mango puree and mango cubes for a fruity upgrade! You can enjoy it as a drink or a dessert; it’s that versatile and delicious.
You don’t need a special occasion to make it. With just a few simple ingredients like Pakistani mangoes, basil seeds (tukh malanga), falooda sev, evaporated milk, Rooh Afza, and a scoop of mango ice cream, you can create a rich and refreshing mango falooda drink at home.
Garnish with tutti frutti and chopped nuts, serve with a straw and long spoon, and enjoy every bite and sip. Don’t forget to leave your feedback in the comments!
Why You’ll Love This Recipe
- Quick and easy to make
- Looks beautiful with colorful layers
- Packed with sweet mango flavor
- Can be prepared ahead
- Great for parties, Iftar, or summer get-togethers
Ingredients You Need
You only need a few simple ingredients to make this delicious instant mango falooda at home:
- Mangoes: Use sweet, ripe, and juicy mangoes for the best flavor. Pakistani honey mangoes work great. Cut some mangoes into mango cubes and blend the rest into a smooth mango puree.
- Basil Seeds (Tukh Malanga): Also called tukmaria, or falooda seeds are tiny black seeds. They look like chia seeds but are slightly different. Soak them in water for 30 minutes before use. Available at South Asian grocery stores or online.
- Falooda Sev: They are thin, white noodles made from cornstarch. Prepare them as per the package instructions. You can find them in Pakistani or Indian grocery stores or on Amazon.
- Evaporated Milk: This adds a creamy texture to falooda and balances the sweetness of other ingredients.
- Rooh Afza: A thick, rose-flavored red syrup that gives falooda its classic flavor and color. Easy to find at most desi grocery stores or online.
- Mango Ice-cream: Adds a rich, fruity topping and intense mango flavor to your mango falooda dessert.
- Garnishes: Top with tutti frutti, sliced pistachios, and almonds for crunch and color.
Quick Tip: To ripen unripe mangoes more quickly, wrap them in brown paper and store them at room temperature for 2 to 3 days.
Substitutes and Variations
- No fresh mangoes? Use canned mango chunks or store-bought mango pulp.
- Don’t have basil seeds? Use chia seeds as a substitute.
- Replace falooda sev with vermicelli, glass noodles, rice noodles, or even colored vermicelli.
- Swap evaporated milk with full-fat milk, sweetened milk, or vegan milk like almond or coconut milk.
- Top your falooda with any ice cream flavor you love.
- Use glazed cherries, cashews, or any nuts of your choice for extra crunch.
- Add more toppings like mango jelly, custard, whipped cream, or fresh fruits for more flavor and texture.
- You can easily customize this recipe to try other delicious falooda flavors like pista falooda, berry falooda, dry fruit falooda, mixed fruit falooda, or even chocolate falooda.
Expert Tips
- Chill all ingredients and serving glasses before assembling.
- Add a few ice cubes for extra refreshment.
- Adjust the layering based on your glass size. For small glasses, one layer is enough.
- You can easily double or triple the recipe to make a bigger batch for family or guests.
- For parties, set up a fun falooda bar by serving all the ingredients separately. Let everyone build their own custom falooda dessert just the way they like it!
FAQs
Yes! You can prepare the ingredients (mango puree, mango chunks, falooda sev, soaked tukh malanga, chopped nuts) 1 to 2 days in advance. Just assemble the falooda when ready to serve.
Yes, canned mango chunks and pulp work well when fresh mangoes are not in season.
If you don’t have falooda sev, you can use cooked vermicelli, glass noodles, or even rice noodles.
More mango recipes you might enjoy!
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Recipe
Instant Mango Falooda
Ingredients
- 1 cup mango chunks
- 1 cup mango puree
- 2 teaspoons tukh malanga or basil seeds (soaked in 1 cup of water for 30 minutes)
- ½ cup falooda sev (cooked as per package instructions)
- 1 cup evaporated milk
- 2 tablespoons Rooh Afza or rose syrup
- 2 scoops mango ice cream
- tutti frutti (for garnishing)
- pistachios and almonds (cut lengthwise, for garnishing)
Instructions
- Soak tukh malanga in 1 cup of water for 30 minutes. In the meantime, cook falooda sev according to the package instructions, and then drain it.
- To assemble mango falooda, in a chilled tall serving glass, add a layer of soaked tukh malanga at the bottom of the glass, followed by layers of falooda sev, evaporated milk, Rooh Afza, mango chunks, mango puree, sliced nuts, and tutti frutti.
- Add another layer of soaked tukh malanga, followed by layers of falooda sev, evaporated milk, and mango puree.
- Finally, top the glass with a generous scoop of mango ice cream and garnish with tutti frutti, sliced nuts, and fresh mango cubes.
- Serve immediately with a straw and a long spoon; otherwise, the ice cream will melt. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- Make sure all the ingredients and serving glasses are well chilled before assembling your falooda.
- You can also add a few ice cubes for extra chill.
- Feel free to scale up the recipe to make a double or triple batch.
