Enjoy this refreshing mango shrikhand made with greek yogurt for simple and sweet summer dessert!
Mango season is our favorite time of year! Who doesn’t love mangoes – they’re sweet, delicious and so versatile. This mango shrikhand is a delicious way to enjoy mangoes, with a sweet and refreshing summer dessert!
Mango Shrikhand is the best no-cook summer dessert!
If you’re looking for a simple mango dessert, this no-cook refreshing dessert is it!
You’ll love mango shrikhand:
✓ refreshing mango taste with a hint of cardamom and saffron
✓ such a quick dessert – if using greek yogurt
✓ easy, no-cook dessert with mango pulp!
Recipes you’ll love
If you’re looking for more easy no-cook desserts, here are some of our favorites:
Ingredients & Notes
- Whole Milk Yogurt or Greek yogurt – is the base of this dessert. Whole milk yogurt needs to be strained, thicker greek yogurt makes this an instant dessert.
- Mango pulp – you can use store-bought or fresh mango pulp for this recipe. Mango pulp is often found at grocery stores and is consistently sweet, making it the perfect choice for this recipe.
- Sugar – sweetens the shrikhand. You can adjust the amount to your liking and the sweetness of the mango.
- Green Cardamom powder – this spice has a floral note that is perfect for this summer dessert.
- Saffron – used in many Pakistani desserts, is an expensive spice, but worth the splurge. You only need a couple of strands.
- Pistachios, sliced – make the perfect topping for mango shrikhand!
How to make Mango Shrikhand?
Prepare the Hung curd.
If using whole milk yogurt, you will need to strain the excess whey/liquid to make hung curd.
Place a mesh sieve on top of a large bowl. Then line the sieve with a muslin cloth or cheesecloth. Pour the whole milk yogurt on top of the sieve, and use the back of a spoon to press the yogurt into the cheesecloth or muslin.
Next, tie a knot on the cloth. Then place a heavy object on top (such as a bowl filled with water) to help strain the yogurt. This will take at least a few hours, or even overnight. Place the bowl in the fridge.
After a few hours, untie the knot to check the yogurt. It should be quite thick. Transfer the thickened yogurt or hung curd to a bowl.
Mango Shrikhand with Greek Yogurt
Greek Yogurt doesn’t require any preparation before making shrikhand. If using greek yogurt, you can skip the step above entirely.
Prepare the Mango Pulp
If using fresh mangoes, chop and cube the mangoes.
Add to a blend to grind into a pulp. Fresh mangoes may be tangier than canned mango pulp, depending on the type of mangoes you use. You may have to add more sugar later.
Mango Shrikhand
In a bowl, add the hung curd or Greek yogurt. Then add the saffron and cardamom powder and mix well for a few minutes using an electric beater or whisk. The mixture should be creamy, without any lumps.
Next, add the mango pulp.
Add sugar, and mix.
Adjust the amount of sugar to your taste. If using fresh mango pulp, the mangoes may be tangier, and you might need more sugar. Canned mango pulp tends to be sweeter.
Finally, add a few strands of saffron and mix well.
Pour the mixture into a large serving bowl or small ramekins for individual servings. Garnish with sliced pistachio.
Tips and Serving Suggestions
- Chill the mixture until ready to serve.
- Mango Shrikhand will last for 3-5 days in the fridge.
If you’re looking for more mango recipes, here are some of our favorites:
- Mango Phirni: Semolina Pudding (Firni) with Mango Pulp
- Mango Trifle Cups
- Easy Mango Lassi Drink with Mango Pulp
- Mango Kulfi Recipe: Homemade Mango Ice Cream
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Mango Shrikhand
Ingredients
- 3-4 cups Yogurt, whole milk 1-2 cups plain Greek yogurt
- ½ – 1 cup Mango pulp canned or fresh
- ½ -¾ cup Sugar
- 1 teaspoon Green Cardamom powder
- pinch Saffron a few strands
- 2-3 tablespoons sliced pistachios for garnish
Instructions
Prepare the Hung curd (optional)
- If using whole milk yogurt, you will need to strain the excess whey/liquid to make hung curd.
- Place a mesh sieve on top of a large bowl. Then line the sieve with a muslin cloth or cheesecloth. Pour the whole milk yogurt on top of the sieve, and use the back of a spoon to press the yogurt into the cheesecloth or muslin.
- Next, tie a knot on the cloth. Then place a heavy object on top (such as a bowl filled with water) to help strain the yogurt. This will take at least a few hours, or even overnight. Place the bowl in the fridge.
- After a few hours, untie the knot to check the yogurt. It should be quite thick. Transfer the thickened yogurt or hung curd to a bowl.
- If using greek yogurt, you can skip this step entirely.
Prepare the Mango Pulp (optional)
- If using fresh mangoes, chop and cube the mangoes.
- Add to a blend to grind into a pulp. Fresh mangoes may be tangier than canned mango pulp, depending on the type of mangoes you use.
Mango Shrikhand with Greek Yogurt or Hung Curd
- In a bowl, add the hung curd or Greek yogurt. Then add cardamom powder and mix well for a few minutes using an electric beater or whisk. The mixture should be creamy, without any lumps.
- Next, add the mango pulp.
- Add sugar, and mix.
- Adjust the amount of sugar to your taste. If using fresh mango pulp, the mangoes may be tangier, and you might need more sugar. Canned mango pulp tends to be sweeter.
- Finally, add a few strands of saffron and mix well.
- Pour the mixture into a large serving bowl or small ramekins for individual servings. Garnish with sliced pistachio.
- Chill the mixture until ready to serve. Mango Shrikhand will last for 3-5 days in the fridge.