Want an easy recipe for Shrikhand? Try this super delicious mango shrikhand made with mango, greek yogurt, and cardamom. Perfect to serve along with a meal, as a dessert after a meal, or on festive occasions.
Really quick and easy to make Mango Shrikhand - A delicious Indian Mango pudding
A real family favorite shrikhand. The sweetness of the mango combined with the thick strained yogurt, flavored with cardamom takes it to the next level! It's more like a thick creamy upgraded Mango Lassi.
My Mango Shrikhand is really simple to make at home. All you need to do is to whisk together the greek yogurt, mango pulp, and cardamom. If you find the shrikhand is not sweet enough, add a little powdered sugar. Finally, garnish with saffron or nuts.
By using greek yogurt in this recipe, we are cutting down the straining time by a couple of hours. Isn't it cool?
Also known as Amarkhand, this Indian Mango Pudding always hits the right spots and you can never really go wrong with this easy dessert.
Why should you try this recipe?
- No cook dessert
- Easy to scale up or half the recipe
- You will need 3 Ingredients plus the topping
- Perfect to serve in an Indian thali, with Puri, or as a dessert
- Dietary needs - vegetarian, gluten-free, and nut free
Ingredients
Greek Yogurt - I have used Fage brand greek yogurt which has 5% fat. It is already a thick creamy yogurt.
Mango Pulp - To speed up the recipe, I have used canned mango pulp, which is already sweetened.
Cardamom - Flavor the shrikhand with ground green cardamom.
Sugar - (Optional) Use icing sugar or powdered sugar. Do not use granulated sugar, as you can bite into them.
Saffron - is one of the most expensive spice. It is easily available in grocery stores near you.
How to make Mango Shrikhand step by step?
For this recipe, I have used Fage brand Greek Yogurt. If you are in a rush, you can skip step 1 and move to step 2. But bear in mind the consistency will be slightly liquidy as opposed to the creamy nature.
Step 1 - Place a mesh strainer on top of the mixing bowl. Now line with cheesecloth. Add the greek yogurt to the cheesecloth and wrap it up. Now place a heavy object like a mini cast iron pan or a pestle mortar. Allow the yogurt to strain in the fridge for at least 5 hours.
If you are using natural yogurt, allow them to strain for at least 15-16 hours or up to 24 hours to achieve the desired consistency.
Do not throw the whey. Use it to make dough or add it to your dishes while cooking.
Step 2 - Tip the strained yogurt (hung curd), mango pulp, and cardamom into a bowl. Whisk them together until it's smooth and creamy. Taste and add more mango pulp and sugar if necessary.
Step 3 - Garnish with saffron. Chill until you are ready to serve.
What to serve with Mango Shrikhand?
This really easy Mango Shrikhand is the perfect partner for puri ( a deep-fried puffed Indian flatbread). It also works brilliantly as a part of Indian thali or a buffet menu.
The Shrikhand also goes brilliantly in fusion dessert jars like Gulab Jamun Shrikhand Jars.
Variations
Once you have prepared the strained yogurt, you can flavor them to your liking to make one of the following.
Butterscotch Shrikhand
Kesar Pista Shrikhand
Elaichi Shrikhand
Dry fruits Shrikhand
Can you freeze the Shrikhand?
Yes, you can freeze the shrikhand for up to 2 months. Store the prepared mango shrikhand in a freezer-safe container, label them and freeze them.
What to do with leftover Mango Shrikhand?
This Mango Shrikhand will keep well for up to 10 days in the fridge, making it a fantastic make-ahead dessert for potluck parties, dinner parties, buffets, and for the festive season too.
If you love this recipe, you will also love
Carrot Halwa with condensed milk
No-bake strawberry cheesecake jars
Quick Homemade Mango Shrikhand recipe below.
Ingredients
- 450 ml Greek Yogurt
- 1½ cup Mango Pulp Kesar or Alphonso Mango Pulp
- 2 tablespoon Powdered Sugar
- ½ teaspoon Cardamom
- Pinch Saffron
Instructions
- Line a muslin or cheesecloth on the sieve, placed over a mixing bowl.
- Add the greek yogurt to the cheesecloth. Wrap up, and place a heavy object like a cast iron pan or a pestle mortar. Transfer the bowl to the fridge and leave it to strain for at least 4 hours or more. If you are using Natural Yogurt, allow them to strain for at least 15-16 hours.Save the whey for use in other dishes.
- Now to another mixing bowl, add the strained thickened yogurt, mango pulp, and cardamom. Whisk them together until it's smooth and creamy. Taste and add more mango pulp and sugar if necessary.
- Garnish with saffron. Chill until you are ready to serve.
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