Mango puree/pulp layered with Instant Rabri, falooda, sabja/basil seeds and ice cream brings together a classic favorite which is liked by adults and children alike. Here I have used canned Deep brand Kesar Mango Pulp which has a very vibrant yellow color. You can use fresh mangoes, just smoothen the fresh pulp in a blender and strain to remove any fibrous tissue. The canned mango is pretty sweet but if the fresh mangoes are not as sweet, add a few spoons of sugar while blending.

This is a twist to the traditional falooda which is made with rose syrup. Here the rose syrup has been replaced by mango pulp. Using a layer of rabri is optional, though I feel it just adds so much richness to the overall taste. The Instant Rabri with only four ingredients takes only four minutes to make in the microwave.

I had to search high and low, for this corn starch falooda as its not readily available where I live. Seviyan/vermicelli on the other hand is readily available and makes a good alternate to the corn starch falooda. Now I wish I had not waited that long, as this has been on my list of recipes to try for over a year! Chia seeds can be used instead of basil seeds as well.

Some of my other recipes with canned mango pulp are- Mango Mousse-No Eggs,Gelatin or Agar Agar, Mango Ice Cream-No Churn No Eggs, Eggless Mango Semolina Cake, Mango Salsa, Mango Peda and Mango Kulfi.

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Mango Falooda

Aanchal Gupta

Mango puree/pulp layered with Instant Rabri,falooda,sabja/basil seeds and ice cream brings together a classic favorite which is liked by adults and children alike.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings glasses

Ingredients

1 cup Mango pulp/puree I have used canned mango pulp
2 tbsp Tukhmaria/Sabja/Basil seeds soaked in 1 cup water for 1 hour
1 cup cooked falooda/corn vermicelli or seviyan
1 cup Instant Rabri recipe shared below or 2 cups milk boiled and reduced to one cup with 2 tbsp sugar
3 large scoops Vanilla/mango ice cream
1/2 cup mixed nuts cashews,almonds and pistachios
1 cup mango chunks
cherries and whipped topping/cream for garnishing

Instructions

Chill the glasses for 30 minutes
Drain the tukhmaria/sabja/basil seeds
Make Instant Microwave Rabri or Reduce the milk to half
In glasses, put a few mango pieces at the bottom
Put Tukhmaria/sabja seeds on top
Top with some mango pulp
Top with falooda or seviyan
Top with Rabri or reduced milk
Put a layer of nuts and repeat the layers
Put a generous scoop of vanilla/mango ice cream
Top with nuts,whipped cream,cherries and a few pieces of mango
Serve immediately

Notes

Instant rabri is made in 4 minutes in the microwave. It does thicken a lot and needs to be chilled, so make it a few hours in advance.You can make it thinner by adding cold milk, if needed. If using seviyan/vermicelli, boil it in milk with sugar and reduce to half. Keep everything ready before assembling the glasses. Chilling the glasses before putting the falooda ingredients makes the ice cream melt a bit slower.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients