Mango Shrikhand

Creamier than cream … Shrikhand is an Indian dessert made with hung yogurt. The creamy texture, the richness and the melt-in-the-mouth texture makes it a sure-shot winner.  And Yes, this oh-so-delectable dessert is even better when loaded with the goodness of real mangoes! Sounds inviting to me. What about you? Here’s another go-make-it-now summer delight for you.

Now that's what I'm talking about..!
Now that’s what I’m talking about..!

Mango Shrikhand Recipe

Serves -3

Preparation time -10 mins (excluding preparation of hung yogurt)

Cook time – nil

Ingredients needed

Hung yogurt/curd – 3 cups (should not be sour)

Powdered sugar – 1/4 to1/2 cup (or more)

Mango Purée – 1 cup

Pistachios – 6-8

Almonds – 4-5

Cardamom powder – 1/4 tsp

Saffron -10-12 strands

Warm milk -2 tbsp
For garnishing 

Pistachio and almond slivers

Mango chunks (optional)

Saffron strands (optional)


Place yogurt in a muslin cloth or a cheese cloth. Tie it tightly and hang it for 3-4 hours. This will drain out the excess water from the yogurt. Place it in the refrigerator or else the yogurt will turn sour. The hung yogurt will be creamy in texture.

Soak the pistachios and almonds in a bowl of lukewarm water. Set aside for 10 minutes. Once their skin loosens, remove the skin and slice the pistachios and almonds in slivers. The almonds may need to be soaked for a little longer.

Soak the saffron strands in the lukewarm milk. Set it aside.

1. In a bowl, take the hung yogurt and add powdered sugar to it. Use a wire whisk to mix them together. As the sugar is already in the powder form, it will be thoroughly mixed in 2-3 minutes.

2.Now add the saffron soaked in the milk, half of the chopped pistachio and almonds, mango purée and the cardamom powder. Gently mix it.

3.Refrigerate for at least an hour or until serving. Garnish with pistachio and almond slivers. It tastes best when served chilled.

I can't get enough of this.. just look at the color... AND the texture..
I can’t get enough of this.. just look at the color… AND the texture..

Note –

  1. While the shrikhand can be made with any type of mangoes, alphonso works the best. Canned mangoes may also be used. I prefer making the shrikhand when the mangoes are in season.
  1. Other flavours may very well be used. Bananas and strawberries top the safe-zone list for me. I think they will work great. However, you can let your imagination run wild ! Go find some delectable fresh fruits.
  1. In case you feel that the mango purée has mango threads, strain the purée through a wire mesh. This will ensure that the smooth and the creamy texture isn’t disturbed. There are certain varieties whose purée does not need to be strained and there are others that demand a little extra effort for this gorgeous delight.
  2. The amount of powdered sugar needed will vary depending on the mango and its sweetness. It is best to first use 1/4th cup and then add more after tasting.

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