Mango Falooda with Sabja (Basil Seeds) Recipe
Looking for the best Mango Falooda with Sabja recipe? This rich and refreshing dessert drink combines sweet ripe mangoes, chilled milk, soaked sabja (basil) seeds, falooda vermicelli, mango ice cream, and crunchy nuts for a creamy tropical treat. Perfect for hot summer days, festive celebrations, or whenever you’re craving an indulgent mango dessert.
❤️ Why You’ll Love This Recipe
Creamy, fruity, and refreshing
Loaded with fresh mango flavor
Easy to prepare in just 25 minutes
Perfect for summer and special occasions
Beautiful layered presentation
Customizable with your favorite toppings
⏱️ Prep Time
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 4
🛒 Ingredients
Mango Milkshake Base
2 ripe mangoes, peeled and diced
2 cups chilled whole milk
2 tablespoons sweetened condensed milk
1 tablespoon sugar (optional, depending on mango sweetness)
½ teaspoon vanilla extract
Falooda Layers
¼ cup sabja (basil) seeds
1 cup water (for soaking)
½ cup falooda vermicelli, cooked and chilled
4 scoops mango ice cream
½ cup diced fresh mango
Garnish
Chopped pistachios
Chopped almonds
Saffron strands (optional)
Fresh mint leaves
Extra mango cubes
👨🍳 Instructions
Step 1: Soak the Sabja Seeds
Place the sabja (basil) seeds in a bowl with 1 cup of water.
Let them soak for 15–20 minutes, until they swell and become gelatinous.
Drain any excess water.
Step 2: Cook the Vermicelli
Cook the falooda vermicelli according to the package instructions.
Drain, rinse under cold water, and chill until ready to use.
Step 3: Make the Mango Base
Blend together:
Diced mangoes
Chilled milk
Sweetened condensed milk
Sugar (if needed)
Vanilla extract
Blend until smooth and creamy.
Chill for at least 30 minutes.
Step 4: Assemble the Falooda
In four tall serving glasses, layer:
Soaked sabja seeds
Chilled falooda vermicelli
Fresh mango cubes
Mango milkshake
A scoop of mango ice cream
Repeat the layers if your glasses are tall enough.
Step 5: Garnish
Top with:
Chopped pistachios
Chopped almonds
Fresh mango cubes
Saffron strands (optional)
Fresh mint leaves
Serve immediately with a long spoon and straw.
💡 Chef’s Tips
Use sweet, ripe mangoes such as Ataulfo, Kent, or Alphonso for the richest flavor.
Chill all ingredients before assembling for the most refreshing dessert.
Don’t oversoak the sabja seeds—they’re ready once they become translucent.
Add a drizzle of mango puree on top for an extra burst of fruit flavor.
🧊 Storage
Refrigerator: Store the mango milkshake, soaked sabja seeds, and cooked vermicelli separately for up to 24 hours.
Assemble just before serving for the best texture.
🥗 Nutrition (Per Serving)
Calories: 420
Protein: 8g
Carbohydrates: 62g
Fat: 16g
Saturated Fat: 8g
Fiber: 5g
Sugar: 46g
Sodium: 110mg
❓ Frequently Asked Questions
What are sabja seeds?
Sabja seeds, also known as sweet basil seeds, swell when soaked in water and add a refreshing texture to drinks and desserts. They are different from chia seeds, though they look similar.
Can I use chia seeds instead?
Yes. Chia seeds can be substituted, but they have a slightly different texture and require a longer soaking time.
Can I make Mango Falooda vegan?
Absolutely. Use plant-based milk, dairy-free mango ice cream, and replace condensed milk with a vegan alternative or maple syrup.
Can I prepare it ahead of time?
Yes. Prepare the individual components in advance, but assemble the falooda just before serving to keep the layers fresh and appealing.
