Creamy Mango Yogurt Dessert — Mango Shrikhand
Gujarati and Maharashtrian speciality, thick hung yogurt whisked smooth with mango, cardamom, and saffron, chilled and topped with pistachios.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Line two sieves with double-layer muslin. Spoon 200g Greek yogurt into each muslin pouch, tie corners to form pouches. Crush 4 green cardamom pods to powder. Crush saffron pinches between fingers. Have 160g mango pulp, 50g icing sugar, 2 tsp warm milk, pistachios, and almonds ready.
Simmer
Suspend both yogurt pouches in fridge over bowls at cool temperature for 4 hours or overnight until whey drains and yogurt becomes thick, dense, and cream cheese-like. Volume should halve for each pouch.
Build
Sprinkle crushed saffron into 2 tsp warm milk, let sit 5 minutes until deep gold. Tip drained hung yogurt from both pouches into a bowl, whisk with balloon whisk 1-2 minutes until silky smooth and glossy with no lumps.
Finish
Whisk icing sugar into yogurt until combined. Whisk in mango pulp, crushed cardamom, and saffron milk until streaked gold and pale orange with no lumps visible.
Chill and plate
Spoon shrikhand into two chilled 250ml glasses, swirling the tops. Chill at least 30 minutes. Top each with slivered pistachios and flaked almonds just before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.