Mango Falooda Trifle
If you're looking for a sweet and refreshing dessert that's perfect for warm weather, then look no further than this Mango Falooda Trifle recipe! This trifle is a delicious and creamy combination of layers of sponge cake soaked in a mango milk mixture, vermicelli, chopped mango, mango jelly, and sweet basil seeds topped with whipped cream and nuts. It's a traditional Indian dessert with a unique twist that's sure to impress your guests. You can easily make this dessert a day before and keep it. Get ready to indulge in this decadent and fruity treat!
Happy Baking!
Servings: 12-20 servings (depending if you make a single or double layer)
Prep Time: 1-1.5 hours
Cooking Time: 1 hour
Chilling Time: 10+ hours
Total Time: 1 day
Ingredients:
Sponge cake- Make the sponge cake as per your choice, recipes are linked below. I always recommend making your own so it soaks well, and between the two the recipe with eggs is much softer and better for this cake. Just follow the sponge cake recipe, you do not need to make any other syrup or anything from the linked recipes, just the sponge!
Milk mixture-
1 cup whole milk
1.5 cups melted vanilla ice cream
2-3 tbsp mango puree
Sev-
About 30g falooda sev or rice vermicellii
Hot water to soak
Jelly-
1 packet (120g) mango jelly
Water as per packet instructions
Sweet Basil seeds/Sajba seeds/Tukumaria seeds:
1.5-2 tbsp sabja seeds
about 1 cup of room-temperature water
Topping-
1.5-2 cups heavy whipping cream
3-4 tbsp castor sugar
1 tsp vanilla essence
3-4 chopped mangos
Sliced almonds to garnish
Directions:
Prepare cake as per recipe. As the cake cools, prepare all the other components.
Jelly: Prepare the jelly as per the package instructions. You will probably need to boil water and whisk the jelly crystals in and then cool. Cool/set the jelly in a flat larger bowl/baking tray so it sets as a thin layer.
Once the jelly sets cut it into small squares.
Sev: Break sev into smaller pieces in a bowl (if they aren’t already small). Cook sev as per package instructions, some need to be soaked or boiled. I had to soak mine in hot water till it’s done. Once cooked as per package instructions, drain the liquid.
Sabja Seeds: In a small bowl add the seeds and water and mix well. Let it soak for 30 mins till they swell up. If there is excess water after 30 mins strain the excess. Cover and keep aside.
Milk mixture: Whisk ice cream, whole milk, and mango puree together.
Whipping cream: Whip heavy cream with sugar, and vanilla essence using an electric mixer/stand mixer till soft-medium peaks form. Transfer it to a piping bag to pipe if you want.
Assembly: Once the cake is cooled, start assembling. You can assemble them in individual trifles or in a big bowl.
Break the cake into smaller pieces and layer it as the base of the trifle. Slightly press it down.
Pour the milk mixture over the cake till soaked well.
Top the cake with chopped mangoes and then with the soaked sabja seeds, soaked vermicelli noodles, and chopped mango jelly.
Top with some whipped cream.
Repeat the layers if you want ending with whipped cream. If you don’t want to make a second layer you can skip it.
Garnish with chopped mango and sliced almonds as you like. Let it chill for 3-4 hours atleast in the fridge. I like to soak it overnight.
Before serving take it out of the fridge for 15-20 mins to slightly thaw and then serve!
Notes/Tips: see the notes and tips in the sponge cake recipe you pick
Milk mixture- Use room temperature ingredients.
Make sure you let it soak well otherwise it will be dry!
The longer the cake soaks, the better the flavor!
The cake lasts well in the fridge for 2-4 days.
Ideally, use fresh mango puree or frozen over canned.
Alphonso or Kesar mangoes work the best for this!
