How to make Mango Shrikhand (Step by Step)

Easy and Instant Mango Shrikhand Recipe with step by step photos. This dessert is made with fresh mango pulp, greek yogurt, milk and sugar. Shrikhand is a traditional, famous Indian recipe which is served with pooris (indian fried puffed bread). Shrikhand is very popular towards Maharashtra and Gujarat region, also served in Indian thalis.

Feeling nostalgic as my mom used to and still makes puri, aloo sazi along shrikhand. Puri – Shrikhand is one of my favorite combo in meals. For people who love yogurt + mangooes, its a double joy. The combination of mango pulp with yogurt tastes too good. The mango shrikhand looks colorful, same time tastes delicious 😉

Traditionally shrikhand is made with plain yogurt. However I have used greek yogurt which fastens the process of making the shrikhand. If you don’t have fresh mango pulp then you could use canned mango pulp. I also love piyush and lassis which are again made from yogurt.

To add some aroma and flavor to shrikhand, cardamom powder is added. Adding saffron and dry fruits are optional, you could skip adding them.

This shrikhand recipe is instant one as I have used mixie to blend the yogurt. But you can also use wired whisk or wooden spatula to manually fold or mix the shrikhand. If you are making from plain yogurt them hang the yogurt in a muslin cloth over-night until you get a thick yogurt. Also if you are in a rush situation then use greek yogurt which saves time and energy. Greek Yogurt is easily available at any Indian store.

Mango shrikhand recipe card below:

4.0 from 2 reviews

Mango Shrikhand Recipe, How to make Mango Shrikhand with Greek Yogurt

 

Save Print

Prep time

1 hour 15 mins

Total time

1 hour 15 mins

 

Easy Mango Shrikhand Recipe with step by step photos. This dessert is made with fresh mango pulp, greek yogurt, milk and sugar.

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

RecipeCuisine: Indian

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1.5 cup of greek yogurt/hung yogurt
• 2 alphonso mangoes or 1 cup sweetened fresh mango pulp/canned mango pulp (i used alphonso mango pulp)
• ¼ teaspoon cardamom powder or 2 to 3 green cardamoms, crushed to powder in a mortar pestle
• ⅓ cup to ½ cup fine sugar or organic unrefined sugar or powdered sugar, add as required
• a pinch of saffron strands infused in 1 tablespoon of hot milk
• 4-5 almonds, silvered or chopped finely
• 1 tablespoon of charoli (optional)
• 4-5 pistachios, silvered or chopped finely

How to make the recipe?

1. I used two alphonso mangoes for 1 cup of mango puree. Collect the chopped mangoes in the mixer, grind for a minute, till puree is formed. If the mango puree is more then keep aside.
2. In the same mixer jar add 1.5 cup of greek yogurt or hung curd.
3. Add sugar.
4. Grind just for 30 secs, till the yogurt and sugar blends well.
5. Now remove the yogurt mixture and add to the mango puree.
6. Whisk with wired whisk or spatula.
7. Once they are mixed well, sprinkle ¼ teaspoon of cardamom powder.
8. Also add saffron infused milk.
9. Mix well.
10. Add all dry fruits.
11. Stir and mix well.
12. Pour the shrikhand in the serving moulds. Chill in the fridge for 3-4 hours, till the shrikhand sets.
13. Garnish with saffron and serve mango shrikhand with puri or as dessert.

Notes

1. Adding nuts and saffron is optional.
2. If mangoes you are using very sweet then adjust the sugar accordingly.

3.5.3208

Learn how to make mango shrikhand recipe step by step:

1. I used two alphonso mangoes for 1 cup of mango puree. Collect the chopped mangoes in the mixer, grind for a minute, till puree is formed. If the mango puree is more then keep aside.

2. In the same mixer jar add 1.5 cup  of greek yogurt or hung curd.

3. Add 1/4 cup of sugar. I have used less sugar as the mangoes were very sweet. So add sugar accordingly.

4. Grind just for 30 secs, till the yogurt and sugar blends well. I don’t have a pic for this step.

5. Now remove the yogurt mixture and add to the mango puree. Whisk with wired whisk or spatula.

6. Once they mix well, sprinkle 1/4 teaspoon of cardamom powder.

7. Also add saffron infused milk then mix well.

8. Add all the chopped dry fruits.

9. Stir and mix well.

10. Pour the shrikhand in the serving moulds. Chill in the fridge for 3-4 hours, till the shrikhand sets. Garnish with saffron and serve mango shrikhand with puri or as dessert.