Mango Shrikhand Recipe

5 from 1 vote

Mango Shrikhand is an Indian-style mango yogurt made with fresh mango pulp, thick curd, infused with saffron, cardamom, and pistachio.

Prep Time20

Hung Curd3

Total Time3 20

Course: Dessert

Cuisine: Indian

Servings:

Calories: 169kcal

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.
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.

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.