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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
Mango Shrikhand is mango flavored yogurt, a popular sweet in western parts of India.
- 500 gms Non Fat Greek Yogurt
- 2-4 strands Saffron
- ½ - 1 tbsp Milk
- ½ cup Granulated Sugar
- ¾ - 1 cup sweetened Mango Pulp I used Swad Kesar brand
- ¼ tsp Cardamom Seeds Powdered
- 1 tbsp Pistachios chopped or sliced
- 1 - 1 ½ tbsp 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.
Blogging Marathon: Checkout what my fellow bloggers are doing this week on blogging marathon page.