photo of mango falooda

Mango Falooda

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Walking along the narrow streets mesmerized by the bangles market in the Charminar area of Hyderabad, I and my friend stumbled upon a cart loaded with drinks. This was our first visit to this wonderful city of the Nawabs. After the mandatory dose of kebabs and biryanis, we looked for other things the place had to offer. As students, we were always short of money and street vendors offered the best of cheap delicious food. Yes, there was a time when I overlooked the importance of food hygiene and safety. Luckily I never fell sick.
Getting back to the cart loaded with colorful drinks, we ordered a “Falooda”. This was the first time I tried it and we fell in love with it. Falooda is a popular Indian dessert/drink with layers of vermicelli, soaked basil seeds, flavored milk, ice cream, and nuts. It is rich and can be arranged in any permutation and combination. The one I had was the classic with rose flavor. However, the one I prepared for Eid was mango Falooda. When I decided to make it at home for my family I wanted it to be relatively healthy and vegan. It is not sugar-free but definitely low on sugar. I have used the natural sweetness of overripe mangoes. It can be made rich with rose petals, saffron, and pistachios.
Even though it looks complicated it needs a handful of ingredients and once the ice cream is done, its all about assembling.

Hope you enjoy this royal dessert with my healthy twist!!!!

Mango Falooda

Course: dessert/breakfast
Cuisine: Indian
Preparation time: 1 hour
Cooking time: 20 mins
Yield: Serves 2-3 persons

photo of Mango Sauce
Recipe of Mango Sauce

Mango 2 ripe (large)
Sugar 25gms
Turmeric pinch
Saffron 12-13 strands


  1. Warm 1 to 2 tbsp of water and soak the saffron strands.
  2. Puree the mangoes (also sieve if necessary) and pour into a saucepan with sugar, turmeric, and soaked saffron.
  3. Cook for two to three minutes.
  4. Once the mixture comes to a boil, turn off the heat. Cool before pouring into glass jars.

Coconut cream 1 can
Mango sauce 10 tbsp (reserve the rest for serving)
Sugar 1 tbsp


  1. Whip the coconut cream with sugar and mango sauce. Freeze for at least 4 hours.

Basil seeds 1 tbsp
Vermicelli 100 gms
Coconut milk 2 cups
Mango sauce
Mango coconut ice cream 4 scoops
nuts and rose petals


  1. Soak the basil seeds in half a cup of water for 2 mins.
  2. Cook the vermicelli in coconut milk with a little sugar.

Take two tall glasses and start layering the floods. Place the basil seeds at the bottom, followed by vermicelli, pour some mango sauce, next add a scoop of mango ice cream. Repeat the layers with finally finishing with mango ice cream. Top it with nuts, saffron, and more mango sauce. Serve


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