Mango Falooda Dessert Recipe

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.