Made with yogurt and sweet mango puree, Mango Shrikhand is a popular Indian dessert and one of my favorite ways to enjoy the sweet summer mangoes!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 250 minutes
- Yield: 4
- Category: Dessert
- Cuisine: Indian
Ingredients
- 1 pound whole milk Greek yogurt (plain, 16 oz)
- 1.5 cups mango puree (from 2 large sweet mangoes (puree their pulp in a blender), preferably use Indian mangoes like Kesar, Alphonso)
- 6-7 tablespoons powdered sugar (also known as confectioners sugar, adjust to taste)
- 1/4 teaspoon cardamom powder
- saffron strands (to garnish, optional)
Method
- Place a strainer over a large bowl. Then place a muslin cloth on top of the strainer. Transfer the Greek yogurt to the strainer. Bring the edges of the muslin cloth together and tie into a knot.
- Place some heavy object on top, I placed a mortar. Leave for 3 to 4 hours for the yogurt to strain. You can keep this bowl inside the fridge if it's very hot where you live, I just leave at room temperature. If using regular yogurt, you would follow the same steps but leave the bowl inside the refrigerator overnight.
- After 4 hours, the yogurt will be super thick and completely strained. Transfer the yogurt to another bowl and using a whisk or hand blender/stand mixer, whisk until the yogurt is smooth and creamy.
- To that, now add mango puree (which I made from 2 large sweet mangoes by just blending their pulp in a blender), powdered sugar and cardamom powder.
- Mix until everything is well combined. You can also add few saffron strands (dissolved in 1-2 teaspoons warm milk) at this point. Chill the shrikhand for 1 to 2 hours before serving. You can also garnish it with some nuts and saffron strands before serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.