Mango falooda dessert with sabja seeds, flooda sev, fresh mango, a summer treat for this mango season and make your kids holiday treat. Full video, step by step pictures.
I have only once tasted falooda at restaurant. It was a couple of years ago at Kailash parbat. It was mango kulfi falooda. Tasted really good and had a sweet smell of mango too. I wanted to try at home though not kulfi falooda, but the regular falooda in a glass. So have been waiting for this summer and mango season.
I have not heard about falooda at all before marriage. I only came to know about it in recent years after exploring the internet. Last year itself I wanted to try and post, but the one I tasted at the restaurant, the falooda sev itself was very sweet, yellow in colour and had mango flavour in it. Not the artificial mango flavour, real mango. Though not sure about fresh mango or the mango pulp we get in the tin. So somehow kept postponing clueless of where to start.
Then since I always browse Instagram, I saw few posts with #mangofalooda and got inspired to try on my own a simple one. I saw many of the pictures with rose syrup in it, though it is mango falooda. And it was really tempting with rose syrup, but sadly I had no stock. I saw few without rose syrup too, so left it out in option. I followed the same as my rose falooda and made it with mango pulp in place of rose syrup.
Mango falooda video:
I have used fresh mango pulp, you can use the tinned one too for easy preparation. I used the falooda sev from a ready mix pack, spent some time to pick out the sev alone. You can simply use vermicelli/ semiya too.
Once all the ingredients needed for falooda is ready, you can keep it ready chilled in fridge and prepare just before serving. Perfect to treat yourselves and your family or for dessert on a get together.
How to make mango falooda:
- First cook falooda sev by boiling it in 2 cups water for 10 mins or until soft. Keep aside for cooling down.
- Boil milk with 2 tbsp sugar. Cool down.
- Grind mango pulp with sugar.
- In a cup of water, soak sabja seeds for 5 mins. Stir well few times. Strain and keep aside.
- Once all the items are ready, keep it refrigerated to make it cold.
- To serve, in a tall serving glass, layer the mango pulp, sabja seeds, falooda sev, milk and top with a scoop of ice cream. Garnish with chopped mango and dry fruits.