Mango Falooda with VIMTO, chia seeds and VIMTO no-churn ice cream
Prep Time15 minutesmins
Cook Time8 minutesmins
Total Time23 minutesmins
Course: Dessert
Cuisine: Indian
Servings: 2tall tumbler
Author: Famidha Ashraf
INGREDIENTS
FOR VIMTO No-churn ICE CREAM - 4 scoops (make a day ahead)
½cupwhipping creamchilled
¼cupsweetened condensed milk
1tablespoonVIMTOsee notes
FOR MANGO FALOODA (Divided into two tall glasses)
2tablespoonsVIMTO
2tablespoonschia seedsor basil seeds (soaked)
¼cupcooked vermicellicooked as per packet instruction (or use falooda sev)
1ripe mangochopped finely
¼cupmilkchilled
2 scoopsVIMTO ice cream
2tablespoonsPomegranate arilsoptional
2tablespoonspistachioschopped
INSTRUCTIONS
PREPARE ICE CREAM
In a bowl, whisk together the sweetened condensed milk and VIMTO until combined and keep refrigerated
In another bowl add the cold whipping cream and use the electric mixer to beat on medium-high speed until stiff peaks form. For about 4 to 5 minutes.
Fold the whipped cream into the VIMTO mixture constantly folding until everything is combined.
Transfer the mixture to a freezer box and freeze for 4 to 5 hours or overnight
PREPARE VIMTO MANGO FALOODA
Add the items in the same order into each serving glass and repeat until you reach the top.
Start with a tablespoon of VIMTO into each serving glass.
Add a teaspoon of chia seeds or basil seeds.
Add a tablespoon of cooked vermicelli or sev.
Add two tablespoons of chopped mango and a few pomegranates.
Add a tablespoon of milk.
Add a tablespoon of ice cream.
Add a dash of VIMTO and repeat these until you reach the top of the glass or until the ingredients last.
Top with one or two scoops of VIMTO Ice cream, chopped pistachios, and a dash of VIMTO. Serve immediately
Notes
You can save time and effort by skipping the ice cream steps. You may use store-bought vanilla ice cream and whisk in a few tablespoons of VIMTO and refreeze for a few minutes.