Delicious Mango Falooda Trifle Recipe: How to Prepare & Serve

Photo of author
Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine diving into a dessert that’s not just a treat for your taste buds but also a feast for your eyes. Mango falooda trifle, a luscious layering of silky vermicelli, creamy mango, and rich custard, is a modern twist on traditional South Asian desserts. This delightful concoction combines the floral sweetness of ripe mangoes with the subtle textures of basil seeds and noodles, all topped with a heavenly scoop of ice cream.


Gather your ingredients to create this visually stunning and deliciously layered mango falooda trifle. Each component blends to form a delightful fusion of textures and flavors.

Mango Falooda Layer

  • 1/2 cup basil seeds (soaked in water for 30 minutes and drained)
  • 1 cup vermicelli noodles (cooked until tender and chilled)
  • 2 large mangoes (peeled and pureed)
  • 2 tablespoons sugar
  • 2 cups milk
  • 1 teaspoon rose water

Trifle Cream Layer

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mango pulp

Other Ingredients

  • Chopped nuts (almonds, pistachios) for sprinkling
  • Small mango pieces
  • A few mint leaves for a refreshing touch
  • Scoop of vanilla ice cream or mango ice cream

Equipment Needed

To prepare your mango falooda trifle, you’ll need several kitchen tools to ensure each layer is beautifully assembled and the dessert comes together perfectly. Here’s what you should have ready:

  • Medium Saucepan: Essential for cooking the vermicelli until it’s perfectly tender.
  • Small Bowls: You’ll need a few of these for soaking the basil seeds and setting the rose water aside.
  • Electric Mixer: Crucial for whipping the heavy cream to achieve that light, airy texture.
  • Mesh Strainer: Useful for straining the vermicelli and basil seeds after they have been rinsed or soaked.
  • Measuring Cups and Spoons: Precision is key, so make sure to measure your ingredients accurately.
  • Spatula: A must-have for folding the whipped cream into the mango pulp and for ensuring that you get every bit of mixture out of the bowl.
  • Clear Trifle Dish or Large Glass Bowl: Opt for a transparent dish to beautifully showcase the distinctive layers of your trifle.
  • Spoon or Ice Cream Scoop: Needed for adding scoops of ice cream as the final decadent touch on your tristorical masterpiece.

Having these tools at hand will make the process of assembling your mango falooda trifle smooth and enjoyable, allowing each layer to be perfectly placed and presented.


Now that you have your ingredients and tools ready, let’s dive into the delicious process of layering up your mango falooda trifle.

Making Mango Puree

  1. Wash, peel, and dice two large mangoes. It’s crucial to choose ripe, sweet mangoes to ensure your puree is bursting with flavor.
  2. Place the diced mangoes into a blender. Add a tablespoon of sugar if your mangoes aren’t very sweet. This step enhances the natural flavors.
  3. Pour in ¼ cup of water to help blend the mangoes smoothly.
  4. Blend the ingredients until you achieve a silky, lump-free puree. Check the sweetness and adjust by adding a little more sugar if needed.
  5. Once done, set the mango puree aside. You will use it to layer your trifle and for mixing in with other ingredients.

Preparing the Vermicelli and Basil Seeds

  1. Soak 2 tablespoons of basil seeds in 1 cup of water. Let them soak for at least 20 minutes. They will swell up and become gelatinous, adding a nice texture to your trifle.
  2. In a medium saucepan, bring 2 cups of water to a boil. Add ½ cup of vermicelli noodles.
  3. Cook the noodles for about 4-5 minutes until they are soft. Make sure not to overcook as they should have a slight bite.
  4. Drain the noodles using a mesh strainer and rinse them with cold water to stop them from cooking further.
  5. Set aside the cooked vermicelli and swollen basil seeds, which you will later layer with other ingredients in the trifle dish.

Assembling the Mango Falooda Trifle

Now that your ingredients are prepared, it’s time to assemble the mango falooda trifle—a delightful fusion of textures and flavors that will dazzle your taste buds and impress your guests.

Layering the Trifle

Begin your trifle assembly by choosing a clear glass trifle bowl or individual serving glasses to showcase the vibrant layers. Start by spooning a layer of the mango puree at the bottom of the bowl. Follow with a layer of soaked basil seeds, which will add a unique texture and aesthetic to your dessert.

Next, layer the cooked vermicelli noodles over the basil seeds. Be sure to distribute them evenly to create a neat layer. Gently press down with the back of a spoon to compact the layers slightly—this helps in maintaining distinct layers when serving.

Repeat the layering process until all the ingredients are used up, finishing with a generous layer of mango puree on top for a bright, inviting appearance.

Adding the Toppings

For the final flourish, sprinkle chopped nuts such as pistachios or almonds over the top layer of mango puree for a pleasant crunch. If you desire an extra touch of sweetness and glamour, drizzle a thin stream of condensed milk or rose syrup over the nuts.

To complete the trifle, add a scoop or two of mango ice cream on top of the nuts, letting it slightly melt into the layers below. The ice cream not only adds creaminess but also enhances the mango flavor, making every spoonful rich and delightful.

Optionally, garnish with a few mint leaves or edible flowers for a fresh, decorative touch that enhances the trifle’s visual appeal. Chill the assembled trifle for at least an hour before serving to allow the flavors to meld together beautifully.


After your mango falooda trifle has had time to chill and all the flavors are beautifully melded together, it’s finally time to serve this delightful dessert. Here are the steps you need to follow to ensure a perfect presentation and serving:

  1. Prepare Individual Servings:
    Carefully scoop out the trifle from the bowl using a large spoon or an angled spatula. Aim to maintain the integrity of each layer, so each serving showcases the colorful layers of mango puree, basil seeds, vermicelli, and toppings.
  2. Select the Right Dish:
    Opt for clear glass dessert bowls or large wine glasses for serving. The transparency showcases the vivid layers of your trifle making it not only tantalizing to the taste but also a feast for the eyes.
  3. Add Final Touches:
    Just before serving, drizzle a little more rose syrup or condensed milk over the top for added sweetness and a glossy finish. If you like, sprinkle a few more chopped nuts for a crunchy texture contrast.
  4. Garnish:
    Garnish each serving with a few mint leaves or an edible flower. These small additions elevate the visual allure of your dessert and hint at the freshness and flavor contained within.
  5. Serve Immediately:
    Serve the desserts immediately after adding the final touches to ensure the vermicelli noodles and basil seeds don’t absorb all the moisture and become too soggy. If you’re serving this at a gathering, have these elements ready and assemble in front of your guests for an added element of showmanship.

Enjoy the burst of flavors and textures in each spoonful of your meticulously assembled mango falooda trifle. Each bite offers the creamy sweetness of mango mixed with nutty and herbal freshness, making it an unforgettable treat.

Storage Instructions

After delighting in the colorful layers and rich textures of your freshly made mango falooda trifle, you’ll likely find yourself with leftovers. Proper storage is key to maintaining the deliciousness of this dessert for a bit longer. Here’s how you can store your mango falooda trifle effectively:

Refrigerating Your Trifle

  1. Cover Properly: Transfer any leftover trifle into airtight containers. If you don’t have an airtight container large enough, you can use the original trifle dish. Ensure to cover it tightly with plastic wrap to prevent air from entering and affecting the freshness and taste.
  2. Set the Right Temperature: Keep your refrigerator temperature at or below 40°F (4°C). This helps in maintaining the texture and preventing any bacterial growth.
  3. Consume Within 3 Days: For the best flavor and texture, consume the trifle within 72 hours. Beyond this point, the vermicelli noodles and basil seeds may begin to soften excessively, altering the delightful crunch and the layers may become too soggy.

Freezing Your Trifle

Freezing mango falooda trifle is not recommended. The delicate layers of mango puree, basil seeds, and vermicelli can lose their textural integrity and may become watery when thawed, leading to a not-so-pleasant eating experience.

Following these storage instructions, you ensure that every spoonful of your mango falooda trifle remains as enjoyable as when it was first assembled. Remember, while refrigeration can maintain its quality, enjoying it fresh is always the best option.


You’ve now got all the secrets to creating a stunning mango falooda trifle that’s sure to impress at any gathering. Remember to enjoy the process of layering those lush ingredients and savor the delightful combination of textures and flavors. Whether you’re making this for a special occasion or a sweet treat for yourself it’s destined to be a crowd-pleaser. Don’t forget to serve it chilled for that perfect dessert experience!

Related Posts:

1 thought on “Delicious Mango Falooda Trifle Recipe: How to Prepare & Serve”

Leave a Comment