Sri Lankan Faluda with Mango

Instructions

1. Fully cook the vermicelli according to package directions, rinse and chill promptly; never use raw dry noodles.
2. Fully hydrate food-grade basil seeds according to package directions; avoid serving dry swollen seeds or untreated loose seeds.
3. Whisk rose syrup and sugar into cold milk until incorporated.
4. For this original mango adaptation, add 55 g mango puree to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Divide noodles and hydrated seeds into two tall glasses, add ice, then pour flavored milk over; serve with spoons.