This mango shrikhand recipe is my absolute favorite because it’s the perfect combination of creamy, tangy yogurt and sweet, luscious mango, with a hint of exotic cardamom and saffron that takes it to a whole new level. Plus, it’s super easy to make, and the vibrant flavors and textures make me feel like I’m indulging in a fancy dessert right at home!
Shrikhand is a sweet yogurt-based dish popular across India. When I think of what makes it special, I think not only of the taste, but also of the experience of eating it.
It seems to be made for lazy summer afternoons, when you want something not-too-rich, but also something with enough of a chillingly decadent quality that you can enjoy every spoonful. The flavor of cardamom and the very hint of saffron that this version has just makes it across the line from slightly excessive to blissfully wonderful.
Ingredients
Yogurt:
A smooth-textured, protein-rich, creamy foundation.
Mango Pulp:
Adds natural sweetness and is abundant in vitamin C and fiber.
Powdered Sugar:
Boosts sweetness, tailor to individual preference.
Cardamom:
Delivers a tasty, warm, and aromatic flavor; aids digestion.
Saffron Strands:
Imparts vivid hues, possesses antioxidant compounds.
Chopped Nuts:
Include a satisfying texture, and provide essential omega-3 fats and protein.
Ingredient Quantities
- 2 cups plain yogurt (preferably full-fat)
- 1 cup ripe mango pulp (fresh or canned)
- 1/2 cup powdered sugar (adjust to taste)
- 1/4 teaspoon ground cardamom
- Saffron strands (a pinch, soaked in 1 tablespoon warm milk)
- 2 tablespoons chopped nuts (such as almonds or pistachios, for garnish)
- 1 tablespoon mango pieces (optional, for garnish)
Instructions
1. Start by putting the yogurt in a fine strainer or muslin cloth and letting it hang over a bowl for 4–6 hours, or until most of the whey has drained out, making a very thick yogurt.
2. In a large mixing bowl, combine the yogurt that has been thickened with the powdered sugar. Mix well until the sugar is entirely dissolved.
3. The yogurt-sugar mixture needs to be blended with the mango pulp. Stir very gently, and pay close attention, as this step is crucial. The goal is to create a smooth and completely uniform mixture with the mango pulp.
4. In the mixture, ensure that the ground cardamom is evenly distributed throughout.
5. Add the saffron strands along with the warm milk to the mixture, and gently fold them in to assimilate the delicate aroma and flavor that saffron brings to this preparation.
6. Sample the blend and make any necessary sweetness adjustments by incorporating additional powdered sugar or mango pulp as desired.
7. When everything is thoroughly mixed, cover the bowl with a lid or plastic wrap and refrigerate the mixture for at least 1-2 hours to let the flavors meld.
8. Before serving, smoothly and creamily mix the shrikhand by gently stirring it.
9. Spoon individual servings of the mango shrikhand into bowls or glasses.
10. Before serving chilled, garnish each serving with chopped nuts and, if desired, pieces of mango for added texture and presentation.
Equipment Needed
1. Fine strainer or muslin cloth
2. Bowl (for draining yogurt)
3. Large mixing bowl
4. Measuring cups and spoons
5. Mixing spoon or spatula
6. Whisk or electric mixer (optional, for better mixing)
7. Small bowl (for soaking saffron)
8. Refrigerator
9. Plastic wrap or lid (for covering the mixing bowl)
10. Serving bowls or glasses
11. Chopping board and knife (for nuts and optional mango pieces)
FAQ
- Can I use Greek yogurt instead of plain yogurt?Certainly! Greek yogurt is a possible substitution for a thicker, creamier texture.
- How do I prepare fresh mango pulp?Fresh mango pulp is made by first peeling and dicing ripe mangoes and then blending the pieces into a smooth consistency.
- Is saffron necessary in this recipe?If saffron is unavailable, its aromatic and luxurious touch can be omitted.
- Can I store Mango Shrikhand in the refrigerator?Indeed, an airtight container allows Mango Shrikhand the possibility of refrigeration for up to 2 days.
- What can I use as a sugar substitute?You can use honey or a sugar substitute such as stevia, but adjust to your preferred level of sweetness.
- Is it possible to make this dish vegan?Absolutely! Use either coconut or almond yogurt, along with a plant-based sweetener, to create a vegan version.
Substitutions and Variations
You can use Greek yogurt for a thicker texture instead of full-fat yogurt.
If mango pulp is not available, then try substituting pureed peaches for it.
Powdered sugar can be replaced with honey, which provides a completely different kind of sweetness.
To achieve a distinct flavor, use a minuscule amount of vanilla extract in lieu of ground cardamom.
For color, a small pinch of turmeric can be substituted for saffron, though it will not impart the flavor of saffron.
Pro Tips
1. Strain the Yogurt Overnight: For an extra creamy and thick shrikhand, allow the yogurt to strain overnight in the refrigerator. This will ensure that as much whey as possible is removed, leading to a richer texture.
2. Use Fresh Mangoes: If possible, use fresh, ripe mangoes to prepare the mango pulp. The flavor of fresh mangoes is more vibrant and natural compared to canned ones, enhancing the overall taste of the dish.
3. Chill Before Serving: Ensure the shrikhand is well-chilled before serving. This not only enhances the taste but also improves the texture, making it smooth and luscious.
4. Saffron Quality: Use good quality saffron for the best flavor and color. Soak it in warm milk for a longer time, even up to an hour, to extract maximum color and flavor.
5. Consistency Adjustment: If you find the shrikhand too thick after refrigeration, gently fold in a little bit of whipped cream or milk to achieve the desired consistency before serving.
Mango Shrikhand Recipe
My favorite Mango Shrikhand Recipe
Equipment Needed:
1. Fine strainer or muslin cloth
2. Bowl (for draining yogurt)
3. Large mixing bowl
4. Measuring cups and spoons
5. Mixing spoon or spatula
6. Whisk or electric mixer (optional, for better mixing)
7. Small bowl (for soaking saffron)
8. Refrigerator
9. Plastic wrap or lid (for covering the mixing bowl)
10. Serving bowls or glasses
11. Chopping board and knife (for nuts and optional mango pieces)
Ingredients:
- 2 cups plain yogurt (preferably full-fat)
- 1 cup ripe mango pulp (fresh or canned)
- 1/2 cup powdered sugar (adjust to taste)
- 1/4 teaspoon ground cardamom
- Saffron strands (a pinch, soaked in 1 tablespoon warm milk)
- 2 tablespoons chopped nuts (such as almonds or pistachios, for garnish)
- 1 tablespoon mango pieces (optional, for garnish)
Instructions:
1. Start by putting the yogurt in a fine strainer or muslin cloth and letting it hang over a bowl for 4–6 hours, or until most of the whey has drained out, making a very thick yogurt.
2. In a large mixing bowl, combine the yogurt that has been thickened with the powdered sugar. Mix well until the sugar is entirely dissolved.
3. The yogurt-sugar mixture needs to be blended with the mango pulp. Stir very gently, and pay close attention, as this step is crucial. The goal is to create a smooth and completely uniform mixture with the mango pulp.
4. In the mixture, ensure that the ground cardamom is evenly distributed throughout.
5. Add the saffron strands along with the warm milk to the mixture, and gently fold them in to assimilate the delicate aroma and flavor that saffron brings to this preparation.
6. Sample the blend and make any necessary sweetness adjustments by incorporating additional powdered sugar or mango pulp as desired.
7. When everything is thoroughly mixed, cover the bowl with a lid or plastic wrap and refrigerate the mixture for at least 1-2 hours to let the flavors meld.
8. Before serving, smoothly and creamily mix the shrikhand by gently stirring it.
9. Spoon individual servings of the mango shrikhand into bowls or glasses.
10. Before serving chilled, garnish each serving with chopped nuts and, if desired, pieces of mango for added texture and presentation.
