Begin by soaking 2 teaspoons of sabja seeds in water for 15 minutes. They will inflate and form a gel-like texture—ideal for staying cool during the heat.
Boil falooda sev or skinny vermicelli according to direction, then under cold water. Refrigerate and chill while prepping other stuff.
Blender puree ripe mango with a splash of milk and spoon of sugar. Leave it thick—it's your fruity base.
Use a tall glass. Fill with soaked sabja, sev, a drizzle of chocolate syrup, mango puree, and finally a scoop of vanilla or chocolate ice cream.
Top with chopped mangoes, nuts, and another drizzle of chocolate syrup. Serve chilled for the perfect summer treat.