Mango Falooda Recipe (10-Minute Indian Dessert Drink)

A tall glass of layered Mango Falooda featuring yellow mango puree, white milk, basil seeds, and falooda sev, topped with a scoop of vanilla ice cream and a maraschino cherry.

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Mango Falooda Recipe (10-Minute Indian Dessert Drink)

This Mango Falooda is the ultimate Indian 'dessert in a glass' — a luscious, vibrant dessert disguised as a cooling drink.

Layered with falooda sev, sabja seeds, and fresh mangoes, it comes together in just 10 minutes.

Prep Time5

Cook Time5

Soaking Time30

Total Time10

Course: Dessert, Drinks

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 374kcal

Author: Smruti

Ingredients

2 mangos
2 tablespoon sugar
2 cups milk
3 scoops vanilla ice cream
2-3 maraschino cherry (as topping)

For the sabja seeds

3 tablespoon takmaria (basil seeds)
1 cup water

For the falooda sev

¼ cup falooda sev
1 cup water

Instructions

In one cup water add the sabja seeds (takmaria). Set aside for 30-40 minutes till they completely bloom. Once done, drain and set aside.
1 cup water
Next heat another cup of water in a small pan. Then add the falooda sev and let it boil for 5-6 minutes. The sev should be soft but not squishy. Once done, drain and set aside.
1 cup water
Chop the mango into pieces. Keep ¼ cup pieces to use later.
2 mangos
In a blender add the remaining mango pieces, a scoop ice cream and sugar. Blend to a smooth consistency.
2 tablespoon sugar, 1 scoops vanilla ice-cream
Chill a tall glass to keep the layers from mixing in. Add ¼ of the mango purée mixture.
Next add 1 cup milk over the back of a spoon to make sure the layer stays well.
1 cups Milk
Top with ¼ mango purée. Add the soaked sabja seeds and cooled falooda sev.
1.5 tablespoon takmaria, 0.13 cup 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.
2-3 maraschino cherry, 1 scoops vanilla ice-cream
Repeat this with the remaining mango purée, milk, sabja seeds, falooda sev and ice cream. Add the toppings and serve immediately.
1 cups Milk, 1 scoops vanilla ice-cream, 1.5 tablespoon takmaria, 0.13 cup Falooda Sev

Notes

Master the Perfect Layers: The beauty of a perfect Falooda is in the perfect layers. It is super easy to achieve the clean layers. Make sure all the elements including the glass are cold. Anything warm may melt the ice cream. Keep the mango pulp thick so it does not flow. Lastly, pour the milk over the back of a spoon to keep it from mixing into the bottom layer.

Temperature is key: Falooda is a cold dessert. Every single component—the milk, the mango puree, the cooked sev, and even the soaked sabja seeds—should be thoroughly chilled in the refrigerator before you start the assembly.

Do not overcook the sev: Falooda sev is known to be super delicate. Do not overcook it else it turns into a mush of cornstarch.

Make-Ahead Strategy: You can prep the mango puree, cook the sev, and soak the seeds up to 24 hours in advance. Store them in separate airtight containers in the fridge. Do not assemble until the moment you are ready to serve!

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition