Mango shrikhand is the light, creamy, chilled treat your summer absolutely needs. The Indian mango dessert is a no-cook recipe, takes 15 mins to prep, and is a total crowd-pleaser!
I utterly love this mango dessert. The fresh, juicy mangoes and the velvety, thick yogurt make it a go-to dessert for summer. Whether it is plain or flavored with cardamom, chilled shrikhand is the perfect way to escape the heat. Although mango panna cotta and mango sago come a close second!
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Why You'll Love This Recipe
What I love most about this recipe for mango shrikhand that you don’t need any fancy ingredients or tools. Just a little patience to strain the yogurt and a big spoon for licking the bowl clean!
And there’s no cooking required. Yep, it’s a zero-stove dessert and a perfect way to treat yourself on a Tuesday afternoon or a dessert for a dinner party.
It tastes better after a few hours in the fridge. So, it’s great for parties or prepping in advance.
The flavor is just amazing! It has tang from the yogurt, brightening the sweet taste of mangoes and a surprising pop of color from the saffron. It feels less like a mouthful of yogurt and more like a bite of chilled cream.
Looking for more chilled mango treats? You’ll love these easy recipes for 3-ingredient mango mousse and mango float!
Mango Shrikhand Ingredients
Yogurt: Homemade wins every time. But if you’re short on time (or patience), you can make mango shrikhand with Greek yogurt. Whichever type of yogurt you use, make it full-fat!
Mango: I used pairi mangoes. They are extraordinarily juicy and just the right amount of sweet-tart. If you can get your hands on Alfonso or Kesar, those are great options too. Safeda works in a pinch.
I like my shrikhand with little bits of mango in every spoonful. So, I kept the purée slightly chunky. But a silky, smooth purée also works. Go with your texture preference! And if you’re left with extra mangoes, bake this gorgeous eggless mango cake. It’s simple and full of flavor.
Sugar: I used superfine raw sugar. But mostly powdered sugar is used to make this dessert as it’s easier to blend. You can use regular, granulated sugar, too. Just powder it in a coffee grinder.
Cardamom: Freshly ground powder gives the mango dessert a warm, floral aroma. A little goes a long way.
Saffron is a must for its delicate golden color and subtle flavor.
Please see the recipe card for full information on ingredients and quantities.
How To Make Mango Shrikhand?
Step 1: Hang homemade yogurt overnight or at least 4–5 hours in the refrigerator.
Step 2: Purée your mangoes.
Step 3: Mix mango purée, cardamom powder, saffron-soaked milk, and raw sugar with yogurt.
Step 4: Whisk well till the mixture is thick, smooth, and lump-free.
Step 5: Taste and adjust for sweetness, and then transfer to a serving bowl.
Step 6: Chill for another 1–2 hours.
Step 7: Garnish with pistachios, almonds, and rose petals.
Final Step: Serve cold and enjoy!
Pro Tips
- Mangoes vary in sweetness, and yogurt can be anything from mellow to sharply tangy. So, I recommend giving the shrikhand a taste test and then adjusting the sugar as required.
- You can use canned mango puree if fresh mangoes aren't available.
- Skip the blender. Blending hung yogurt turns your shrikhand into a watery mess.
- Whisk by hand. Yes, it takes a few extra minutes (3–4 tops), but it keeps the texture luxuriously thick and creamy.
How To Serve
Always serve shrikhand chilled. It needs a few hours in the fridge to thicken up. Right before serving, add the finishing touches: slivers of pistachio and almond, a sprinkle of dried rose petals, and a few saffron strands. You can totally top it off with a few juicy cubes of mango for that fresh bite.
Traditionally, mango shrikhand is served along with hot pooris. We do that once in a while. But feel free to serve it for dessert after any meal! I even sneak a spoonful or two after breakfast!
Once you’ve had your fill of shrikhand (if that’s even possible), here are some other recipes to explore. Try these ultra-soft mango pancakes for breakfast. They’re fluffy, fruity, and perfect with a drizzle of honey or maple syrup. This mango bread is moist, lightly spiced, and makes the whole house smell divine.
Recipe FAQs
Shrikhand or srikhand is a creamy and thoroughly refreshing sweet dish. It’s very popular in India and likely originated in Gujarat and Maharashtra around 400 B.C.!
It is made with hung yogurt and has an unbelievably thick, rich, and luxurious texture. Not only is it filling and delicious, but it is also very easy to make at home. Mango shrikhand, also known as amarkhand, is one of the common variations of the dessert.
Yes, any good-quality canned mango purée works like a charm in this mango shrikhand recipe.
Line a sieve with a clean muslin or cheesecloth and place it over a deep bowl to catch the whey. Spoon in the full-fat yogurt. Gather the cloth edges and twist them into a bundle. You can either let it rest in the sieve or hang the bundle from a kitchen tap (with the bowl underneath to collect the liquid). Let it drain overnight (or for at least 6–8 hours) in the fridge or a cool corner of your kitchen.
📖 Recipe
Mango Shrikhand
Ingredients
- 2 cups Full fat yogurt
- 3/4 cup Mango puree
- 1/4 cup Raw sugar or powdered sugar
- 1 tsp Cardamom powder
- 1/2 tsp Saffron strands, soaked in 1 tbsp warm milk
Garnish
- Slivered almonds, pistachios, dried rose petals
Instructions
- Place the yogurt in a cheesecloth lined sieve. Place the sieve on a bowl, to catch the whey from the yogurt as it drains.
- Leave this to drain overnight or at least 4-5 hours in the refrigerator.
- Mix the drained yogurt with the mango puree, cardamom powder, saffron and raw sugar.
- Whisk well till the mixture is thick, smooth and lumpfree.
- Taste and adjust for sweetness.
- Transfer to a serving bowl. Garnish with pistachios, almonds and rose petals.
- Chill for another 1-2 hours. Serve cold. Enjoy!
Notes
- Mangoes vary in sweetness, and yogurt can be anything from mellow to sharply tangy. So, I recommend giving the shrikhand a taste test and then adjusting the sugar as required.
- You can use canned mango puree if fresh mangoes aren't available.
- Skip the blender. Blending hung yogurt turns your shrikhand into a watery mess.
- Whisk by hand. Yes, it takes a few extra minutes (3–4 tops), but it keeps the texture luxuriously thick and creamy.
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