Home Made Mango Shrikhand

Mango Shrikhand is an Indian sweet made with hung yogurt, and is flavored with ripe mangoes. I had never made mango shrikhand before, but I have made regular Kesar shrikhand many times before, which turns out very good.

This time, I tried a little variation in the recipe, in order to make it a bit healthier. Usually, I use Yogurt and sour cream as a base for my recipe. This time, I used Light Greek Yogurt to make the shrikhand.

I must tell you that using Greek yogurt was a wise idea, since it is very healthy, has a lot of protein, and the best thing is, it is very thick in consistency, which is perfect for making shrikhand. Also, the shrikhand tasted very good. I used mango pulp available at Indian stores to flavor the yogurt. If you can find fresh ripe mangoes, then you can make puree out of them and add it to the yogurt. You should definitely try this recipe. It takes only 5 minutes to mix all the ingredients. The only thing you need to do after that is hang it overnight, and enjoy the freshly made shrikhand the next day.

Here are the Ingredients required to make Mango Shrikhand
1 lb Hung Greek Yogurt, (I used low fat, but you can definitely try with full fat version).
1/2 Cup Sugar, (Adjust the Quantity per Your Taste)
1/4 Cup Sweetened Mango Pulp,
A Pinch Saffron,
2 Tablespoon Slivered Almonds, Roasted
1 Tablespoon Chopped Pistachios,
1/8th Teaspoon Freshly Ground Nutmeg Powder
1/4th Teaspoon Cardamom Powder

Method: If the yogurt contains any liquid, drain it, and then transfer the yogurt to a mixing bowl. Add the sugar and mango pulp to it, and stir lightly to combine well. Do not over mix. Transfer this mix to a cheese cloth. Tie the cloth and hang this mixture in the fridge over night. Make sure to keep a bowl under the cloth so that all the liquid drains out in a bowl.

In order to "hang" the cloth, I put the cloth in a fine mesh container (the one used to wash and drain veggies and rice). I put that mesh container in a large enough bowl such that the sides of the container are supported by the bowl, but the bottom stays suspended. Then I let the mixture sit in the fridge over night.

The next day, transfer the mixture from the muslin cloth to a serving bowl. Add the nutmeg powder and 3/4th of the chopped almond and pistachios to the mixture. Add the saffron and mix well. Sprinkle the remaining almonds and pistachios on top as a garnish, and serve chilled along with warm paratha or puri.

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