EVENT: SUNDAY FUNDAY
THEME: MANGOES KING OF FRUITS
RECIPE: MANGO FALOODA
Mango Falooda is a delicious dessert drink made with fresh mango and ice cream. An easy to make summer Indian dessert, mango falooda is simply irresistible. Along with chopped ripe mango, mango puree, jelly(jello), vermicelli and basil seeds (sabja seeds) are added to chilled milk. Top it with chopped nuts and you have an Indian version of a sundae.
The Origin Of Falooda or Faluda
Falooda or Faluda is originally a Persian drink dessert brought to the Indian Sub Continent during the Mughal Era. And some say it was brought to the Indian Sub Continent by King Nader Shah, a Persian Ruler. Whichever way it came, it clearly was a dessert drink meant for the Royal Family. Over time the royal dessert found its way to the common people.
Flavors Of Falooda
Nowadays there are so many different flavors of Falooda available. Some serve it with the jelly (jello) or without it. For a totally vegetarian version, set flavored agar agar pudding is added. Syrups can vary from the traditional rose syrup to kesar, khus khus, thandai, or fruit flavored ones. These days fresh fruit syrups or coulis are also used. Served with ice creams right from the classic vanilla to chilli ice cream and kulfi. Which sev or vermicelli to serve with is entirely up to you. Ready roasted vermicelli makes it so much easier as they need to be soaked in water for a while and it is ready to use. My family doesn’t like the cornflour vermicelli. Nuts, dried fruits, fresh fruits too are added to make the dessert more exotic.
In fact, there are so many variations that you can explore and mix whatever takes your fancy. But today, I am posting a Mango Falooda.
2019, hubby and I spent quite a bit of time in India. A trip to South Mumbai to discover the old streets of Colaba and surrounding areas, we landed up at a all vegetarian fast food restaurant. After having walked for a long time, I decided I deserved a sugary treat. And I ordered Mango Falooda. It was super delicious and filling too. I didn’t need anything else for dinner.
Here in Mombasa, it is not easy to find a variety of Falooda. Most places serve the classic one with rose syrup. So, decided to make my own from scratch and make the best of the mango season while it lasts. Kenya is blessed with some absolutely delicious mangoes. In fact mostly they are sweet, therefore reducing the amount of sugar one needs to add to mango desserts or smoothies.
Some Mango Recipes To Check Out
- Mango & Vanilla Panna Cotta is so easy to make and yummy.
- Why not enjoy Chocolate Mango Smoothie during the hot season.
- Use a semi ripe mango to make a delicious filling spicy rice, mango and coconut salad.
- A Mango Sriracha Hummus goes perfectly well with veggie sticks like cucumber, carrots, celery, etc
- Black Rice Pudding with Mangoes is delectable.
- Enjoy some toast with Mango and Passion Fruit Jam.
- These cute Mango marble Mini Bundt Cakes are perfect for a tea party.
- Another smoothie – Mango Yogurt Smoothie – perfect way to start the day.
- How about a Mango, Banana and Mint Sorbet without refined sugar?
- Make this classic Mexican Street Drink – Mangonada/ Chamango Slush.
- Are you looking for a light lunch idea? Try out Mango and Curried Chickpea Salad.
- My all time favorite – Mango Curry
- Another yummy dessert Mango Coconut Jelly
- Creamy and easy to make Mango Cardamom Ice Cream
- Healthy and filling Mango Avocado Salad is a delightful summer salad.
- Easy to make and creamy, Mango and Passion Fruit Paleta
- Eggless Upside Down Mango Cakeis so delish with some ice cream.
- A party favorite and easy to make Mango Fool.
- Creamy and easy to make Mango Mousse is and ideal dessert for a large crowd.
- Chundo is a Gujarati seed and sour pickle.
Sunday Funday is a group of Food Bloggers. Every Sunday we share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.
I suggested this week’s theme. Bearing in mind that it is summer in the Northern Hemisphere, I thought using mangoes either raw or ripe in a dish is perfect. Unlike a few years ago, mangoes are now easily available in most parts of the world. If not fresh than frozen dried or in pulp form.
Here is how some of the Sunday Funday members used Mango in their dish:
- Aam Panna with Jaggery (Raw Green Mango Summer Drink) by Cook with Renu
- Dragonfruit, Mango, Jicama, & Corn Salad Culinary Adventures with Camilla
- Grilled Steaks with Mango Chimichurri by A Day in the Life on the Farm
- Homemade Aam Roti/Mango Papad by Sneha’s Recipe
- Mangonada by Palatable Pastime
- Summer Time Snack Mango Channa Chaat by Sizzling tastebuds
- Mango Chicken by Making Miracles
- Summer dessert Mango Falooda by Mayuri’s Jikoni
- Enjoy refreshing Mango Margarita by Amy’s Cooking Adventures
- Spicy Mango Salsa by Food Lust People Love
- Stir-Fry Mango Ginger Chicken by Karen’s Kitchen Stories
- White Chocolate Mango Mascarpone Mille Crepe Cake by Pandemonium Noshery
Ingredients Required For Mango Falooda:
- Fresh Mango – peeled and chopped into small cubes
- Fresh Mango Puree – easy to make at home. Peel and chop mango. Process it in a blender. If need be, add very little water.
- Vermicelli – I have used ready roasted vermicelli which I soaked in water for 15 minutes. If you have vermicelli that is not pre roasted then boil it in water till done. Asian vermicelli tends to be thinner than the Italian vermicelli. Can use angel hair pasta.
- Sabja Seeds – Basil seeds, look like chia seeds but are different. If you don’t have sabja seeds then use chia seeds. Need to soak the seeds in enough water for at least 10-15 minutes.
- Jelly – or jello. If possible use mango flavored. For vegetarians, use a vegetarian jelly. Wiekfield, Shan, Hartley brand make vegetarian friendly jelly. Or you can omit jelly.
- Sugar – add some to the chilled milk and mix well. Amount of sugar required will depend on the sweetness of the mango.
- Ice Cream – ideally a mango ice cream but can use vanilla, almond or pistachio ice cream.
- Chopped Nuts – any nuts of your choice for topping.
MANGO FALOODA RECIPE
- 2 tbsp sabja seeds (basil seeds)
- ½ cup vermicelli
- 4 -8 scoops vanilla/mango ice cream
- 1 cup fresh mango puree
- 1 cup chopped mango
- 1 cup chilled milk
- 2-3 tbsp sugar
- 1 cup mango jelly/jello cubes
- Prepare the jelly according to the instructions on the packet. Let it set in a tray as you need a thin layer.
- Soak the sabja seeds in enough water for 15 minutes. Replace them with chia seeds if you don't have sabja seeds.
- Soak or cook the vermicelli and keep on the side till required.
- Peel and chop a ripe mango into small cubes.
- Peel and chop a big mango. Puree it in a blender.
HOW TO ASSEMBLE THE MANGO FALOODA
- Add about ¼ cup set jelly into 4 tall glasses.
- Add ¼ cup vermicelli into each glass.
- Add ¼ cup mango puree into each glass.
- Add about 2 tbsp of soaked sabja seeds into each glass.
- Add sugar to the chilled milk and stir well.
- Divide the milk into the 4 glasses.
- Top with ¼ cup chopped mango.
- Add a scoop or two of the ice cream.
- Sprinkle some nuts and serve Mango Falooda with a straw and long spoon.
- There is no particular order in which to add the ingredients of falooda into a tall glass. This is just a guideline.
- You will have some jello/jelly left over. Serve it with chopped fresh fruit as dessert the next day.
- Use any flavor of ice cream.
- Chill the chopped mango and mango puree for a while for a super cold dessert.
- If you want to serve at a party, guests can assemble it themselves. Lay out other options like other chopped fresh fruits, choice of topping, choice of ice cream, etc.
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