Mango falooda, or aam ka falooda, is a cold dessert drink made with mango pulp, milk, falooda sev and sabja seeds. This Alphonso falooda recipe works with fresh fruit or a pulp tin, and it gives the Hindi name for each part.
आम का फालूदा: what mango falooda is
Falooda is a cold drink and dessert from the Indian subcontinent. A classic version has rose syrup, milk, falooda sev and sabja seeds. Mango falooda, known in Hindi as aam ka falooda, adds sweet mango pulp to that base. The result is a thick, cold glass that works as a snack, a summer drink or a simple dessert after a meal.
The mango part is what changes the flavour. Ripe Alphonso has a rich, creamy pulp, and it blends into the milk without needing much sugar. If you have fresh Alphonso, use the flesh of two ripe fruit. If you do not, our Alphonso Mango Pulp Tin is available all year and gives the same mango taste on a day when fresh fruit is not sold.
सामग्री: Ingredients
- 1 cup Alphonso mango pulp, chilled (from ripe Alphonso fruit or the Alphonso Mango Pulp Tin)
- 2 cups cold full-fat milk
- 2 to 3 tablespoons sugar, to taste
- 1 tablespoon sabja seeds (basil seeds), soaked in water for about 10 minutes
- 50 g falooda sev (thin starch noodles), cooked and rinsed
- 1 to 2 tablespoons rose syrup, optional
- 1 scoop vanilla ice cream, optional
- Chopped pistachios and almonds for topping
Measure the milk and pulp by the cup, and adjust the sugar at the end. Alphonso pulp is naturally sweet, so start with less sugar and add more only if the glass needs it.
बनाने की विधि: Method
- Soak the sabja seeds in a small bowl of water until they swell and turn jelly-like. Drain them before use.
- Cook the falooda sev in boiling water for a few minutes until soft. Rinse under cold water and drain well so the noodles stay separate.
- Blend the mango pulp with the cold milk and sugar until smooth. Taste and adjust the sweetness, then chill the mixture until it is cold.
- Place a spoon of sev and a spoon of sabja seeds at the bottom of a tall glass. Add a little rose syrup if you use it.
- Pour in the chilled mango milk, add a scoop of ice cream if you like, and top with chopped nuts. Serve at once.
Work quickly once the glass is assembled, because the ice cream and the sev soften in the heat. Serve the falooda with a long spoon, so that the sev and the sabja seeds come up with each mouthful.
टिप्स: Tips for the best mango falooda
Chill everything before you start. Cold milk, cold pulp and cold glasses keep the drink thick, and they stop the ice cream from melting into the glass before it reaches the table. Use a tall glass so that each layer shows.
- Sev: cook it just before you serve. Falooda sev left in water for too long becomes soft and loses its bite.
- Sabja seeds: soak them well. Dry seeds in the glass will feel gritty and will not add the soft texture.
- Pulp: strain the pulp if you like a smooth drink with no fibre. Alphonso pulp is described as non-fibrous, so most pulp will blend smoothly without straining.
- Sugar: add it to the milk and pulp at the blending stage so that it dissolves fully.
Making falooda for a group
For a family lunch or a small gathering, make the mango milk in one large jug and keep it in the fridge. Prepare the sev and the sabja seeds in separate bowls, since both are best fresh and both soften if they wait too long in water. When guests arrive, let each person build their own glass with sev, seeds, mango milk, rose syrup and a scoop of ice cream. This keeps the glasses from going soft before they are served.
Plan on about two glasses from two ripe fruit or one cup of pulp and two cups of milk, and scale up in the same ratio. Taste the mango milk before you chill it, because cold food tastes less sweet. If the mango is very ripe, the pulp will need less sugar than you expect. If it is firm, add a little more sugar and blend for longer so that the mixture is smooth.
Cover the jug and store it in the fridge, and use it within a day for the best colour and flavour. Store the sev in a dry, closed container, and the sabja seeds in a jar of water in the fridge, changing the water each day. Do not freeze the mango milk with the sev already in it, because the texture changes as it thaws.
Variations: kulfi, ice cream and lighter versions
Some families serve falooda with a scoop of kulfi instead of ice cream, and that version is thicker and richer. A lighter version uses less sugar, a little less milk and no ice cream, so the mango flavour comes through more clearly. You can also layer mango falooda with a spoon of mango pulp on top for a stronger finish.
For a dessert with a different texture, try our mango basundi recipe or the mango rabri recipe. Both use the same ripe mango and milk base as falooda, and both are served cold.
About the mango you use
Alphonso is a mango variety grown on the Konkan coast of Maharashtra. Its fruit generally weighs about 150 to 300 grams, so two ripe fruit make a good amount of pulp for two glasses. Alphonso is sometimes called Hapus. We source across 55 villages of the Ratnagiri and Devgad belt, and both Ratnagiri and Devgad fruit is the same variety.
For the best pulp, choose fruit that gives slightly when pressed and smells sweet at the stem end. Our guide to ripening Alphonso mangoes at home explains how to bring fruit to the right stage before you blend it.
We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Calcium carbide is prohibited for ripening fruit in India under FSSAI Regulation 2.3.5, so ask how any fruit you buy was ripened.
People also ask
What is aam ka falooda made of?
Aam ka falooda is made with mango pulp, cold milk, falooda sev, sabja seeds and sugar. Many versions add rose syrup and a scoop of ice cream. The mango pulp gives the drink its colour and flavour, while the sev and sabja seeds give it a soft, chewy texture in the glass.
Can I make mango falooda with pulp from a tin?
Yes. Alphonso Mango Pulp Tin works well because it gives a consistent mango flavour on any day of the year. Blend the pulp with cold milk and sugar, taste it, and adjust the sweetness before you assemble the glass. Check the product page for the tin size that suits the number of glasses you plan to make.
What is falooda sev?
Falooda sev is a very thin noodle, usually made from starch, that is cooked in boiling water and then rinsed in cold water. It is soft, mild in taste and used to give falooda its texture. It is sold in packets in most Indian grocery shops.
Is mango falooda served hot or cold?
Mango falooda is served cold. The milk, pulp and ice cream all need to be chilled, and the glass should be cold too. Serve it straight after assembling, because the sev and ice cream soften quickly once they are in the glass.
Related searches
- Mango falooda recipe
- Mango basundi recipe
- Mango rabri recipe
- Alphonso mango pulp tin
- Buy Ratnagiri Alphonso mango online
- How to ripen Alphonso mangoes at home
- Mango collection
Sources and further reading
- Wikipedia, Alphonso mango.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.