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
