Go Back
+ servings
Aerial Shot of Mango Shrikhand Garnished With Chopped Mango Cubes, Saffron, and Pistachio
Print Recipe
5 from 1 vote

Mango Shrikhand Recipe

Mango Shrikhand is an Indian-style mango yogurt made with fresh mango pulp, thick curd, infused with saffron, cardamom, and pistachio.
Prep Time20 mins
Hung Curd3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 169kcal
Author: Hina Gujral



  • 500 ml curd or yogurt
  • ½ teaspoon saffron strands (dissolved in 2 tablespoon of warm milk)
  • 2 tablespoon milk, warm
  • 2 Cup ripe mangoes, peeled and cubed
  • 2 tablespoon granulated white sugar
  • 4 green cardamom

Ingredients For Garnish:

  • 1 teaspoon pistachio, chopped
  • ¼ cup mango, diced


Prepare Hung Curd:

  • Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd in the cloth, tie the muslin cloth at a higher point in the kitchen (I use my kitchen sink tap) with a bowl placed below it to collect whey water. This way all the excess liquid will drain out from the yogurt and the end result will be thick soft cheese like hung curd.
    side shot of hung curd
  • It usually takes 2 hours to prepare the hung curd.
  • Combine saffron strands in two tablespoons of warm milk and set aside.
  • Blend sugar and green cardamom to a fine powder.
  • To prepare the mango puree, add the mango cubes in the same blender as sugar powder. Blend till smooth. Transfer to a bowl.

How To Prepare Mango Shrikhand:

  • Take hung curd in a bowl. Add 1 tablespoon of saffron milk. Whisk till it is smooth, creamy, lump free, and almost like softly whipped cream. It should be light and fluffy in texture.
  • Add mango puree. Fold it gently into the whisked curd. Do not whisk it for too long as we need that light and airy texture of the shrikhand.
  • Keep the shrikhand in the fridge to chill for 2 - 3 hours before serving.
  • Serve Mango Shrikhand chilled garnished with saffron milk, chopped mango cubes, and pistachio.



  • Avoid using sour tasting yogurt or curd for making the shrikhand. 
  • Use ripe and sweet mango pulp for the puree. 
  • Taste the mango puree and then adjust the amount of sugar accordingly. 
  • In places, fresh mango is not available use tinned mango puree or frozen mango pulp. 
  • Mango Yogurt is best enjoyed chilled. You can serve it at room temperature as well. 
  • You can store mango yogurt for a week in the fridge. 


Calories: 169kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 62mg | Potassium: 389mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1142IU | Vitamin C: 35mg | Calcium: 179mg | Iron: 1mg