Mango Falooda Dessert Recipe
This sweet and creamy mango falooda recipe makes for a simple, light dessert that’s perfect for rounding off a rich meal during Ramadan.
Middle Eastern
25 minutes
20 minutes + 3 hours to chill
Easy
9 to 10
Ingredients
- 1 litre full-fat milk
- 2 tbsp custard powder
- 2 tbsp milk powder
- 2½ tsp falooda powder
- 400g tin of mango pulp
- 6 tbsp double cream
- 200g condensed milk
- ¼ tsp ground cardamom
- mango chunks
- pomegranate seeds
- chopped pistachios
- Pinch of saffron threads
Method
Set aside 150ml of the milk and pour the rest into a large saucepan on a low heat. Heat gently until the milk starts to simmer – this may take up to 20 minutes. Keep an eye on the milk and give it an occasional stir.
Place the reserved milk in a jug with the custard powder, milk powder and falooda powder and mix until smooth. Add this mixture to the hot milk and stir on a gentle heat. You will notice the milk will start to thicken. With the heat still on low, add the mango pulp, double cream, condensed milk and ground cardamom and mix everything to combine.
Pour into individual dessert bowls or into a large dish, allow to cool, then chill in the fridge for 3 hours to set. Decorate with mango chunks, pomegranate seeds, chopped pistachios and a few saffron threads before serving.
This dessert will happily keep in the fridge for 1–2 days, so you can prepare it ahead of time and decorate it just before serving.
Tip: Falooda is a setting agent, sometimes called agar agar or China grass.
Recipe notes by Anisa
Dessert is a must for iftar during Ramadan in our house. Whether it’s ice cream, jelly or fresh fruits, something sweet is on the table to enjoy after the main meal.
I normally make a rose version of this dessert, but this Mango Falooda is just as delicious – I absolutely love mangoes. This dessert is so creamy, soft and light and totally melts in your mouth.
About this recipe
This Mango Falooda dessert recipe is extracted from The Ramadan Cookbook by Anisa Karolia and photography by Ellis Parrinder (Ebury Press).
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