Why You’ll Love This Recipe
This dessert strikes the perfect balance between simplicity and indulgence. It’s made with just a few wholesome ingredients, yet delivers an incredibly rich and satisfying flavor. The smooth, velvety texture and sweet mango taste are complemented beautifully by hints of cardamom and saffron. Best of all, it requires no cooking and can be made ahead—perfect for entertaining or a relaxed family treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Full-fat plain yogurt
- Ripe mangoes or canned mango pulp
- Powdered sugar or granulated sugar
- Ground cardamom
- Saffron strands (optional, soaked in warm milk)
- Chopped pistachios or almonds (optional, for garnish)
- Rose water or kewra essence (optional, for floral aroma)
Directions
- Prepare the yogurt: Place plain yogurt in a muslin cloth or fine strainer over a bowl. Let it strain in the refrigerator for 4–6 hours or overnight to remove excess whey. You should be left with thick, creamy hung curd.
- Blend the mango: Puree fresh mango flesh until smooth, or use ready-to-use canned mango pulp. Strain if needed for an extra silky texture.
- Combine the ingredients: In a mixing bowl, whisk together the hung curd, mango pulp, sugar, cardamom, and saffron milk (if using). Mix until smooth and creamy.
- Chill: Cover and refrigerate for at least 1–2 hours to let the flavors develop and the dessert chill thoroughly.
- Serve: Spoon into serving bowls or glasses, and garnish with chopped nuts, saffron strands, or a few mango cubes if desired.
Servings and timing
Servings: 4–6
Prep time: 15 minutes
Chill time: 1–2 hours (plus optional straining time)
Total time: 1 hour 15 minutes to 8 hours (depending on yogurt straining)
Variations
- Vegan version: Use thick dairy-free yogurt (like coconut or almond-based) and maple syrup instead of sugar.
- Mango Lassi Twist: Thin the shrikhand slightly with milk and serve it as a drinkable mango yogurt smoothie.
- Mixed Fruit: Add small cubes of fresh mango, papaya, or pineapple for texture.
- Spiced Up: Add a pinch of nutmeg or crushed saffron for an aromatic boost.
- Layered Dessert: Serve in glasses layered with crushed cookies or granola for a parfait-style treat.
Storage/Reheating
Store Mango Shrikhand in an airtight container in the refrigerator for up to 3 days. Serve chilled. This dessert is not suitable for freezing as it may separate. Do not reheat; shrikhand is best served cold.
FAQs
What is hung curd?
Hung curd is yogurt that has been strained to remove its whey, resulting in a thick, creamy consistency ideal for shrikhand.
Can I use Greek yogurt instead of straining regular yogurt?
Yes, Greek yogurt is a great shortcut as it’s already thick and works beautifully in this recipe.
What type of mango is best for shrikhand?
Alphonso or Kesar mangoes are ideal for their rich sweetness and vibrant color, but any ripe, sweet mango will do.
Can I make this ahead of time?
Absolutely. Mango Shrikhand can be made a day ahead and stored in the refrigerator until serving.
Is it possible to overstrain the yogurt?
Yes, if strained too long it can become overly dry. Check for a thick but creamy consistency.
Can I make this sugar-free?
Yes. Use honey, maple syrup, or a sugar substitute to sweeten to your preference.
Do I need to peel the mango before blending?
Yes, always peel mangoes before blending to ensure a smooth, fiber-free puree.
Can I add other fruits to this recipe?
Yes. Chopped fruits like bananas, pomegranate seeds, or berries make great additions.
How do I get a smoother texture?
Use a blender or hand mixer to thoroughly blend the shrikhand until smooth and airy.
Is saffron necessary?
No, saffron is optional but adds a lovely golden color and subtle aroma. You can leave it out if preferred.
Conclusion
Mango Shrikhand is a beautiful fusion of simplicity and indulgence. With its creamy texture, sweet mango flavor, and delicate spice notes, it’s a perfect dessert for summer or festive occasions. Whether you serve it in elegant glasses or humble bowls, this chilled delight is sure to win hearts with every spoonful.
Print
Mango Shrikhand
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
Mango Shrikhand is a rich, creamy Indian dessert made from strained yogurt blended with mango pulp, sugar, and aromatic spices. This no-cook, chilled treat is refreshing, luxurious, and perfect for summer or festive occasions.
Ingredients
- 2 cups full-fat plain yogurt (or Greek yogurt)
- 1 cup ripe mango pulp (fresh or canned)
- 1/4 to 1/3 cup powdered sugar (adjust to taste)
- 1/2 tsp ground cardamom
- 5–6 saffron strands (optional, soaked in 1 tbsp warm milk)
- 1 tbsp rose water or kewra essence (optional)
- 2 tbsp chopped pistachios or almonds (optional, for garnish)
Instructions
Place plain yogurt in a muslin cloth or fine sieve over a bowl. Refrigerate and allow it to strain for 4–6 hours or overnight to get thick hung curd. If using Greek yogurt, skip this step.
- Blend mango flesh into a smooth puree or use canned mango pulp. Strain for extra smoothness if desired.
- In a mixing bowl, whisk together the hung curd, mango pulp, powdered sugar, cardamom, saffron milk (if using), and rose water or kewra essence (if using) until smooth and creamy.
- Cover and refrigerate the mixture for at least 1–2 hours to chill and develop flavors.
- Spoon into serving bowls or glasses and garnish with chopped nuts, saffron strands, or mango cubes if desired. Serve chilled.
Notes
- Use ripe, sweet mangoes like Alphonso or Kesar for the best flavor and color.
- Greek yogurt is a convenient substitute for hung curd.
- Avoid over-straining the yogurt—it should be thick but not dry.
- Saffron and rose water are optional but elevate the aroma and richness of the dessert.
- Do not freeze shrikhand as it may separate in texture.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 18g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
