Mango Shrikhand
Perfectly creamy, luscious, and chilled, Mango Shrikhand is a quintessential summer dessert. Super easy to make, this 5-ingredient no-cook dessert is a crowd pleaser!
Servings: 4 Servings
Calories: 157kcal
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.
Nutrition
Serving: 1 Serving | Calories: 157kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 283mg | Fiber: 1g | Sugar: 25g | Vitamin A: 648IU | Vitamin C: 18mg | Calcium: 159mg | Iron: 0.3mg