Mango Shrikhand is an Indian sweet treat made with fresh mango pulp, thick yoghurt, flavoured with aromatics like saffron, cardamom, and pistachio. Mango Shrikhand or the mango yoghurt is a popular Maharashtrian delight, served with the main meal during the summers. The marriage of honeyed mango puree and the hung curd is in real sense match made in heaven and a pinch of saffron, cardamom strengthens the bond between the two. And you know why I love mango shrikhand so much because it is a no-cook recipe. It is one of the coolest mango recipes ever. All you need is ripe, sweet mangoes and thick yoghurt to make perfect mango shrikhand at home.
The sweet and thick pulp of the tropical beauty is pureed to smooth texture then blended with hung curd, which in the native dialect called as “Chakka”. The condensed, homemade yogurt is hung in the soft muslin cloth in the kitchen at a certain height to drain all the excess whey from the yogurt, what remains behind is the supple, cotton-like chunks of pure white yogurt. During the hours when yogurt is hung, it gradually transforms personality from humble slurry liquid to soft cheese, which melts in the mouth.
In the region around my hometown, mango shrikhand is not so common summer afters and neither flavored yogurts were a regular in my mother’s pantry. So in short till very late in life, I never tasted anything like mango shrikhand. Then marriage made me travel to a new placement and this transformation of terrain opened the pandora box of unfamiliar food culture and recipe ideas in front of me. It took me a while to embrace the novel food fare but in a gingerly way, it all became part of my routine cooking repertoire.
Eventually, in our everyday meal thali, an additional bowl of mango shrikhand stamped its permanent place during the summer season. It is too delicious to miss out during the mango season. All you need is less than 20 minutes to do the basic preparation for mango shrikhand. And by the end of the day, you have most luscious, preservative-free, homemade mango shrikhand sitting in your fridge. Waiting for you, while you come back from work.
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How to make Mango Shrikhand in 20 minutes:
- 2 ripe mangoes peeled and cubed
- 1 litre of thick yogurt curd
- 1 tsp cardamom powder
- 4 tbsp powdered sugar or to taste
- A pinch of saffron strands dissolved in 2 tbsp of warm milk
- 1 tsp sliced pistachio
- To prepare the mango puree, add the mango cubes in a blender (buy it here). Blend till smooth.Transfer to a bowl and keep in the fridge
- Next place a muslin cloth or clean kitchen cloth over the sieve. Pour yogurt in the cloth, tie the muslin cloth at a higher point in the kitchen with a bowl placed below it. This way all the excess liquid will drain out from the yogurt and the end result will be thick soft cheese like hung curd.
- It usually takes 5 - 6 hours to prepare the hung curd or best leave it tied up overnight.
- Add the hung curd along with mango puree, cardamom powder, saffron soaked in milk and powdered sugar. Whisk till combined well or simply pulse in the blender.
- Keep the shrikhand in the fridge to chill down before serving.
- Serve Mango Shrikhand chilled garnished with chopped mango cubes and pistachio slivers.
Equipment Used: Blender (buy it here)