Last Updated on 2 months by Neha Deshmukh

Mango Falooda Recipe – Basil Seeds & Easy Indian Summer Drink

Okay, let’s be real. Is there anything more refreshing on a hot summer day than a tall glass of Mango Falooda? Seriously, this drink is sunshine in a glass! I first made this for my family during a particularly scorching heatwave, and it’s been a summer staple ever since. It’s surprisingly easy to put together, and the combination of textures and flavors is just… chef’s kiss. Let’s get into it!

Why You’ll Love This Recipe

This Mango Falooda isn’t just delicious; it’s a whole experience. The creamy mango puree, the delicate basil seeds, the slightly chewy falooda sev, and the cool ice cream all come together in perfect harmony. It’s a beautiful drink to serve, and it’s guaranteed to impress your friends and family. Plus, it’s a fantastic way to beat the heat!

Ingredients

Here’s what you’ll need to make this dreamy Mango Falooda:

• 1.5 cups milk (about 360ml)
• 5 tbsp sugar
• 1 tbsp sabja/basil seeds
• 1 cup falooda sev (about 180g)
• 1.5 cups mango puree (about 360ml)
• 4 mango ice cream scoops
• 1 cup chopped mango cubes
• 8 pistachios, chopped
• 6 almonds, chopped
• 4 cherries, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Sabja/Basil Seeds: These little guys are nutritional powerhouses! They’re packed with fiber and omega-3s. Make sure you soak them in water for at least 20 minutes – they’ll plump up and become wonderfully jelly-like.
• Falooda Sev: This is the vermicelli-like noodle that gives falooda its signature texture. You can find it at most Indian grocery stores. If you’re feeling ambitious, you can even make it at home (there are tons of recipes online!). I’ve linked a good one here.
• Mango Puree: Alphonso mangoes are the gold standard for mango puree, but any sweet, flavorful mango will work beautifully. Kesar or Dasheri mangoes are also excellent choices.
• Milk: I usually use full-fat milk for a richer, creamier falooda, but you can definitely use low-fat or even plant-based milk if you prefer. It will slightly alter the texture, but still be delicious!

Step-By-Step Instructions

Alright, let’s get cooking (or, well, assembling!).

1. First, let’s get the milk ready. Simmer the milk in a saucepan until it reduces to about 1 cup. Stir in 2 tablespoons of sugar and let it cool completely. Once cooled, chill it in the fridge.
2. While the milk is cooling, soak your basil seeds in water for 20 minutes. You’ll see them bloom into a lovely, gelatinous texture.
3. Next, blend the mango puree with 3 tablespoons of sugar. Give it a good blend until it’s smooth and creamy, then refrigerate.
4. If you’re using store-bought falooda sev, give it a quick rinse and chill it in cold water. This keeps it nice and crisp.
5. Now, for the fun part – assembly! Chill your serving glasses in the freezer for about 30 minutes. This will help keep your falooda colder for longer.
6. Layer the glasses with mango cubes, bloomed basil seeds, chilled falooda sev, mango puree, and chilled milk.
7. Repeat the layers! Don’t be shy with the mango puree and sev.
8. Top each glass with a generous scoop of mango ice cream, a sprinkle of chopped pistachios and almonds, and a bright red cherry.

Expert Tips

A few little secrets to take your Mango Falooda to the next level:

• Chilling Glasses: Seriously, don’t skip chilling the glasses! It makes a huge difference.
• Preventing Melting: Serve immediately! Falooda is best enjoyed right away before the ice cream melts too much.
• Consistency is Key: If your mango puree is too thick, add a splash of milk to thin it out. You want it to be pourable but still rich and flavorful.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Falooda: Swap the milk for almond or coconut milk, and use a vegan mango ice cream. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Mango Falooda: Good news! This recipe is naturally gluten-free. Just double-check the ingredients of your falooda sev to ensure it’s made with rice flour or cornstarch.
• Spice Level: Add a tiny pinch of cardamom or saffron to the milk while it’s simmering for a warm, aromatic twist.
• Festival Adaptations: This is a popular drink during Ramadan and Eid. You can add a touch of rose water to the milk for a more festive flavor.

Serving Suggestions

Mango Falooda is perfect as a dessert after a spicy Indian meal, or as a refreshing treat on a hot afternoon. It’s also a lovely drink to share with friends and family during gatherings.

Storage Instructions

Honestly, Mango Falooda is best enjoyed fresh. However, if you have any leftovers, you can store the individual components (milk, puree, sev, basil seeds) separately in the refrigerator for up to 24 hours. Assemble just before serving.

FAQs

Let’s answer some common questions:

• Can I make the falooda sev ahead of time? You can, but it tends to get sticky. It’s best to prepare it on the day of serving.
• What is the best type of mango to use for this recipe? Alphonso mangoes are the best, but Kesar or Dasheri mangoes are great alternatives.
• Can I use store-bought mango puree? Absolutely! Just make sure it’s a good quality puree with no added sugar or preservatives.
• How can I adjust the sweetness level? Adjust the amount of sugar to your liking. Start with less and add more as needed.
• What are basil seeds and where can I find them? Basil seeds (also known as sabja seeds) are tiny black seeds that swell up when soaked in water. You can find them at most Indian grocery stores or online.
• Can I substitute the ice cream with something else? You could try using frozen yogurt or sorbet, but the ice cream really adds to the richness and creaminess of the falooda.