Mango Shrikhand is mango flavored yogurt, a popular sweet in western parts of India. It is a mixture of thick yogurt and mango pulp, a delicious dessert.
Today we start another week of the blogging marathon and theme of the week is Mango Mania. When I sat down to make a list of recipes for this theme, I was astonished to find only three mango recipes on the blog; no bake mango pie, mango corn salad and mango chocolate cake. I was surprised I posted so few mango recipes!
When I asked Mr. U if he wanted sweet or savory mango dishes, as expected he said sweet/desserts. So it is going to be three days of mango sweets. I was happy he chose sweet, as all the recipes I listed down for this category are easy sweet recipes.
I have not cooked or clicked anything for the blog in almost a month and am going through a bloggers block. Despite a month’s break, still haven’t gotten back my cooking and clicking mojo yet. Hoping I will get it back soon so that I can head start the preparation for the next mega marathon!
Last month I made Shrikhand hoping to use it for Maharashtra but I ended up posting sabudana vada instead. When I made shrikhand, I felt i should add some fruits to make it even more delectable. Hence, this time I added some mango pulp to make this delicious mango flavored shrikhand. We liked it lot. The recipe is such an easy and versatile recipe. I adapted Nupur’s shrikhand recipe. Adjust mango pulp and sugar to taste. Traditionally yogurt is hung in a cheese cloth for few hours to get thick yogurt and Greek yogurt is a good substitute.
Mango Shrikhand Recipe
- 500 gms Non Fat Greek Yogurt
- 2-4 strands Saffron
- ½ – 1 tablespoon Milk
- ½ cup Granulated Sugar
- ¾ – 1 cup sweetened Mango Pulp I used Swad Kesar brand
- ¼ teaspoon Cardamom Seeds Powdered
- 1 tablespoon Pistachios chopped or sliced
- 1 – 1 ½ tablespoon Sliced Almonds
- Take saffron and milk in small bowl and microwave for 20 seconds. Milk should be hot. Let saffron soak in milk.
- Take yogurt in a bowl, add sugar, mix well until sugar dissolves and is well incorporated into yogurt.
- Add mango pulp and mix it.
- Add saffron, cardamom powder and mix.
- Taste shrikhand, adjust sugar and mango pulp.
- Chill shrikhand until ready to serve.
- Before serving, garnish with sliced almonds and pistachios.
- Mango: I used store bought mango pulp but it can also be made at home by pureeing mango pieces. I used 1 cup and we liked it as it is. But for more mango flavor add another ¼ cup pulp.
- Saffron: I soaked saffron in milk for few minutes and added it to yogurt. I would suggest soaking saffron for 15 – 20 minutes in hot milk and once the saffron flavor is infused into milk, remove the saffron strands and then add the saffron infused milk to yogurt.