Indian Mango Falooda Recipe
Celebrate the perfect summer with this mango falooda. An Indian mango yogurt smoothie that actually a dessert in a glass. Thick creamy yogurt, season mango pulp, soaked basil seeds and savory glass noodles

Substitutes
- Fresh mango - use frozen mango
- Basil Seeds - chia seeds
- Glass noodles - can be omitted
- Vanilla ice cream - mango ice cream or mango kulfi
- Maraschino cherries - rose syrup
- Sugar - honey or agave syrup
How do you make mango pulp/puree?
Clean, cut and remove the mango flesh. Place in a blender until smooth. This is now mango pulp or mango puree to be used in any recipe
Ingredients
- 2 cups (16.65 oz) Mango puree pulp
- 2 tbsp (2 tbsp) Sugar
- 2 cups (17.21 oz) Milk
- 2 tbsp (2 tbsp) Basil seeds Takmaria or Chia seeds (soaked in water)
- ½ cup (½ cup ) Glass noodles Falooda sev
- 2 cup (2 cup) Vanilla Ice cream 4 scoops
- 4 (4 ) Maraschino cherries for garnish
Instructions
- Soak basil seed or chia seeds in water for 30 to 40 minutes until bloomed. Drain and set aside
- Cook the glass noodles in a water until soft - drain and set aside.
- Save half the mango puree/pulp and vanilla ice cream for garnish
- Combine milk, remaining mango pulp, sugar - blend until smooth
- Add half the vanilla ice cream and blend until smooth
Layer the falooda
- Use 4 tall glasses, add some mango puree at the bottom
- Pour the mango milk shake over - divide between four glasses
- Top with glass noodles, soaked basil (or chia seed) and more mango pulp
- Finally, top with vanilla ice cream and remaining mango pulp
- Garnish with mango slices and maraschino cherries
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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