Mango Falooda Recipe
Mango Falooda is a layered Indian Dessert with various flavours and textures. This delicious recipe has a layer of mango jelly, falooda sev, ice cream and nuts. Serve Mango falooda at your summer party and wow your guests.
Mango Falooda recipe is a royal dish of North India. The falooda is a pudding that is made of different layers with various flavors and textures and is absolutely delectable to the palate. The Mango Falooda recipe is one of the dishes that is a perfect dessert for the summertime parties.
Note: Refrigerate the glasses for 1/2 hour before layering falooda.Tall glasses are used to show the layers clearly.Falooda/Faluda sev is easily available in market. These are made of sago. If not available you can use normal vermicelli too.
Take a look at more dessert recipes that you might want to try
- 1 Mango (Ripe) , pureed
- 1/2 cup Falooda sev
- 3 tablespoons Basil seeds (Sabja) , soaked for 30 minutes
- 6 Cashew nuts , slightly chopped
- 6 Raisins
- 3/4 cup Vanilla custard
- 4 tablespoons Jello , (mango flavoured)
- 1 cup Mango (Ripe) , cubed
- 1 cup Ice cream , vanilla flavoured, optional
- 4 Saffron strands , for garnish
How to make Mango Falooda Recipe
To begin making the Mango Falooda Recipe we will first make the Mango Puree.
Take fresh and ripe mangoes, wipe with wet cloth and peel off the skin.
Cut the flesh into chunks and then blend it in the mixer by adding little sugar if needed. Puree until smooth.
Prepare jelly as per the instructions and when the jelly is just about to be ready whisk in mango puree.
Pour in the desired glasses until 1/3rd full and leave it to set.
In a bowl take enough water and soak in Basil/Sabza/Tukmaria seeds. Allow them to swell and absorb the water. Once done refrigerate it until required.
In a pot add water and when this starts to boil, add falooda sev. Cook until done. Drain excess water using a sieve. Add chilled water to stop further cooking of sev. Cool and refrigerate until ready to use.
To assemble the mango falooda recipe, take jello set glasses and start to layer by adding in a big spoon of mango custard followed by mango pieces then followed by cooked and chilled falooda sev then by swollen basil seeds and then add in big spoon of mango puree, cashews, and raisins.
Repeat layers until the glass is full. Top with vanilla ice cream and chopped nuts. Garnish with saffron strands or mint leaves.