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Mango Falooda

Mango Falooda is a traditional Pakistani recipe for a classic dessert of custard and mango thickened with agar-agar that's served cold to end the Ramadan meal. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Mango Falooda.

prep time

25 minutes

cook time

20 minutes

Total Time:

45 minutes

Additional Time:

(+3 hours chilling)

Serves:

6

Rating:

Tags : Vegetarian RecipesDessert RecipesMilk RecipesPakistan Recipes

Falooda has become a Ramadan classic, typically served as a dessert to round out the meal. Originally faloodas were introduced into India by the Mughals, but today are popular in India, Pakistan and the Middle East. This is a Pakistani version. The falooda is the setting agent used in the recipe, also known as agar-agar.

Ingredients:

1 litre full-fat milk
2 tbsp custard powder
2 tbsp milk powder
2½ tsp falooda powder (agar-agar)
400g tin of mango pulp
6 tbsp double cream
200g condensed milk
¼ tsp ground cardamom

To Garnish:
mango chunks
pomegranate seeds
chopped pistachios
Pinch of saffron threads

Method:

Set aside 150ml of the milk and pour the remainder into a large saucepan set over 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.

Combine the reserved milk in a jug with the custard powder, milk powder and falooda powder and beat until smooth. Pour 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 the resultant mango custard into individual dessert bowls or into a large dish, allow to cool, then chill in the refrigerator 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.