Take fresh and ripe mangoes, wipe with wet cloth and peel off the skin.

Cut the flesh into chunks and then blend it in the mixer by adding little sugar if needed. Purée until smooth.

In a bowl take enough water and soak in basil / sabza seeds, allow them to swell and absorb the water, once done refrigerate it until required.

In a pot add water and when it starts to boil, add falooda sev. cook until done.Drain excess water using a sieve. Add chilled water to stop further cooking of sev.

Cool and refrigerate until ready to serve.

To assemble mango falooda recipe, take glasses and start to layer by adding big spoon of mango custard, then mango pieces, then cooked and chilled falooda sev, then by swollen basil seeds and then add a big spoon of mango purée, cashews, and raisins.

Repeat the layers until the glass is full.

Top up with mango cubes and chopped nuts.

Garnish with chopped almonds and pistachios.

Serve it chilled...