Mango Falooda Ice cream

I am the first to admit that I have a problem – whenever I see Falooda on a menu, or cart, I must have it!  While I know some don’t like it, I absolutely adore the silky and creamy feel of it.  Also, it doesn’t hurt that if someone else doesn’t want to share, that’s more for me.

This Mango Falooda recipe takes textural complexity to a different level.  With layers of falooda, luscious mango, velvety ice cream, topped with a perfect crunch of nuts, it’s the perfect quick, yet indulgent, dessert for those long summer days.

Servings 2 glass (tall)
Course Dessert
Preparation Time 10 minutes
Cook Time Nil

Ingredients for Mango Falooda Ice cream

(1 cup=200 ml, 1 tbsp=15 ml)

2 tbsp Soaked subja seeds (basil seeds)
2 tbsp Falooda sev (cook as per packet instructions)
4 tbsp Rose syrup
6 tbsp Fresh alphonso mango pulp
6 – 8 tbsp Fresh alphonso mango diced
2 scoops Mango ice cream
½ cup Chilled milk
4 – 6 tbsp Mango jelly
1 – 2 tbsp Pistachios for garnish
1 – 2 tbsp Almond slivers for garnish

Instructions for the Mango Falooda Ice cream

1. In both the glasses add the following ingredients equally

a) Subza seeds

b) Falooda Sev

c) Mango pulp

d) Chilled milk

e) Chopped mango pieces

f) Mango ice cream

g) Rose syrup

h) Mango chopped once again

i) Mango jelly

j) Pistachio and almond slivers

2. Dig in immediately. Serve chilled.



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