Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Mango Falooda Dessert

by Anisa Karolia from The Ramadan Cookbook

This sweet and creamy mango falooda is a simple, light dessert that is perfect for ending off a rich meal during Ramadan.

From the book

Ebook deal this week

The Ramadan Cookbook


Available to download for just 99p for a limited time only, for UK customers.


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. 

Read more Read less


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
For the decoration:
mango chunks
pomegranate seeds
chopped pistachios
Pinch of saffron threads

Don't miss our spring eBook sale!


Prep: 25 minutes. Cook: 20 minutes. Chill: 3 hours.

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.

Comments are closed.

Latest ebook deal

The Ramadan Cookbook

From filling ideas for suhoor, to satisfying dishes for iftar The Ramadan Cookbook, from award-winning food blogger Anisa Karolia, is the ultimate guide to cooking during the annual month of fasting observed throughout the Muslim world.

Available to download for just 99p for a limited time only, for UK customers.

More Ramadan Recipes

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: The Ramadan Cookbook

Close menu