Mango Faluda Recipe – Shame Junoon

Mango Faluda is a creamy and delicious dessert made with soft vermicelli, cold milk, sweet mango puree, sabja seeds and ice cream. This is really good for common lovers and perfect for hot days when you want something cold and fruit. It is one of the best sweets to enjoy during the Mango season.

It is not only delicious, but also fun to make, in which a glass looks colored. Every spoon has a mixture of texture – soft vermiseli, juicy mango, chubi sabja seeds and creamy ice cream. Mango Faluda is a little enjoyable, but is worth the effort at home, especially during the Mango season.

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About Mango Faluda

Mango Faluda has been sweets from India, but many people in South Asia love it in different ways. Traditionally Faluda is made with rose syrup and milk, but the mango version uses fresh mangoes to give fruity twist. It is slightly sweet, creamy and full of texture that makes every bite more interesting.

The texture is a mixture of soft and smooth with milk and ice cream, if you add nuts or fruits, chewed with wet vermiseli and a little crisp. The taste comes mostly from the mango which is naturally sweet and aromatic. Adding sabja seeds also provides small chewings and cooling effects, which is why it is popular in summer.

There are many ways to make Mango Faluda. You can add fruits such as Little Rose Syrup or Kevara Abstract, Some Jelly, or Apple, Strawberry or Kiwi. You can use mango or chocolate ice cream, but vanilla usually taste the best with mango. If you serve for guests it is simple, but looks very little fancy.

I usually make it when in common weather, it becomes a small festival at home. Children prefer to help plant layers in glass, and we eat it immediately, it does not last long.

Common Faluda Materials

• Mango – I used ripe mangoes for puree and chopped pieces, it gives natural sweetness and taste. If fresh is not available, you can also use frozen mango pulp.
• Sugar – I added a little sugar while making mango puree and also in milk, it balances the sweetness of mangoes.
• Vermiselli – I used fine cumia for soft layers, it gives the leuby texture. Medium vermiselli can also be used, cook well so that it is soft.
• cold milk – I boiled the milk for a few minutes to make it a little thick, then cooled. Gives Faluda a creamy taste. Full cream or toned milk also works.
• ice cream – I used vanilla ice cream, it melts very little in mango layers and gives cream. You can use any taste.
• Sabja Seed – I soaked them in water before adding them, gives funny chuvi texture and cools the body.

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How to step by step to Mango Faluda

1. A handful of vermiseli, boil water and add it. Water should be slightly higher than the level of sinking.

2. Until soft. Rinse it well, drain and set it aside.

3. Take 1 cup chopped mangoes in a mixer with sugar and puree. Soak the seeds of Sabja in water, stress and set one side.

4. Give milk milk for 15 minutes or until it becomes a little thick, then chill it. Cool the serving glass at least 30 minutes before assembled. Get ready with your content.

5. Then add a layer of cooked vermiseli. Then add a layer of sabaza. Then add some chopped mango mango puree, some chopped mangoes.

6. Then add sugar to a mixture of cold milk, now add a layer of milk.

7. Add the spoon mango pulp and chopped mango pieces again. Finally add vanilla ice cream, a scoop of dripping mango puree, chopped piece and a cherry.

serve chilled!

Expert tips

• Chilly glasses – I usually serve glasses before assembled, keeps Faluda cool and looks more beautiful.
• Ripening vermicelli – Cook the semia in a lot of water until soft, rinse it well so that it is not sticky.
• Soaking – Soak at least 10 minutes, they make good cheerful and give the right texture.
• Lairing – I simply start with vermicelli, then ice cream at the top for sabja, mango puree, milk, and best taste.
• Ice cream choice – I think vanilla becomes best with mangoes, chocolate can also try but can have a little different taste.

Service and storage

Serve cold mango Faluda in long glasses, it looks good and the best taste. The top for decoration goes well with cherry or chopped mangoes.

You can keep in the fridge in the remaining few hours, but add ice cream before serving. Eat better on the same day because the vermicelli becomes soft and the milk gets cold.

General question

1. Can I use frozen mango pulp?

Yes, you can, simply melt and mix. The taste of fresh mangoes is better but also works well.

2. Can I leave the seeds of Sabja?

Yes, you can, but then it loses a little chewing texture and cooling effect. Still Faluda is delicious.

3. Do I add mango ice cream?

Yes, you can add mango flavor ice cream. Vanilla usually the best pairs with common mangoes to a balanced taste.

4. Can I make it in advance?

You can first prepare vermicelli, mango puree and milk, but can collect better before serving for freshness. Otherwise it becomes a little disgusting.

5. Do I add some nuts?

Yes, you can add almonds, pistachios or cashews after any of your choice. If you want, you can also add some raisins.

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