Ingredients with Measurements:
- 1 cup vermicelli noodles
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup rose water
- 1/4 cup lime juice
- 2 ripe mangoes, peeled and diced
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
Special Equipment Needed:
- Ice cream maker
- Blender
Step-by-Step Instructions:
1. In a pot, cook the vermicelli noodles according to package instructions. Drain and set aside to cool.
2. In a separate pot, combine sugar and water over medium heat. Stir until the sugar dissolves. Remove from heat and add rose water and lime juice. Set aside to cool.
3. In a blender, puree the diced mangoes until smooth. Set aside.
4. In a large bowl, combine the cooled vermicelli noodles, sugar syrup, and mango puree. Mix well.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Once the mixture has frozen, transfer it to a container and freeze for at least 2 hours.
7. To serve, scoop the mango faloodeh into bowls and top with chopped pistachios, almonds, and walnuts.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 2 hours
Temperature:
Freezer temperature: -18°C
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 280
Fat: 7g
Carbohydrates: 53g
Protein: 3g
Sodium: 10mg
Sugar: 42g
Substitutions for ingredients:
- Instead of vermicelli noodles, you can use rice noodles or angel hair pasta.
- If you don't have rose water, you can use vanilla extract or orange blossom water.
- Instead of mangoes, you can use any other fruit puree such as strawberry or raspberry.
Variations:
- You can add chopped fresh fruit such as strawberries or kiwi to the mixture before freezing.
- Instead of topping with nuts, you can top with fresh mint leaves or coconut flakes.
Tips and Tricks:
- Make sure the vermicelli noodles are completely cooled before mixing with the other ingredients.
- If you don't have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until frozen.
- For a creamier texture, you can add 1/4 cup of heavy cream to the mixture before freezing.
Storage Instructions:
Store the mango faloodeh in an airtight container in the freezer for up to 1 week.
Reheating Instructions:
There is no need to reheat the mango faloodeh. Simply scoop and serve.
Presentation Ideas:
Serve the mango faloodeh in clear glass bowls to show off the layers of vermicelli noodles and mango puree.
Garnishes:
Top the mango faloodeh with chopped pistachios, almonds, and walnuts.
Pairings:
Mango faloodeh pairs well with a cup of hot tea or coffee.
Suggested Side Dishes:
This dessert is best served on its own.
Troubleshooting Advice:
- If the mixture is too thick, add a splash of water to thin it out.
- If the mixture is too thin, add more vermicelli noodles.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store the mango faloodeh in the freezer at the correct temperature to prevent bacterial growth.
Food History:
Faloodeh is a traditional Persian dessert made with vermicelli noodles and a sugar syrup. It is often served with rose water and lime juice. Mango faloodeh is a modern twist on this classic dessert.
Flavor Profiles:
Mango faloodeh is sweet and tangy with a hint of rose water.
Serving Suggestions:
Serve the mango faloodeh as a refreshing dessert on a hot summer day.
Related Categories
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Region: Iranian
Taste: Sweet, Tangy, Refreshing, Fruity