I maybe get some odd looks for posting this recipe now as its almost winter and mangoes are wayyyy out of season, but since mango pulp are easily available in tins here, I make and enjoy mango based desserts throughout the year. Its a light dessert which you can enjoy after a heavy meal and the best bit is it is so easy to put together (less than 10 minutes) if you hang the yogurt in muslin cloth overnight. Even though I love this dessert and have enjoyed it several times, I got the inspiration to try this at home after tasting this at a friend’s place, it was so delicious and creamy and one of the best shrikhand I tasted. Her's was a pineapple shrikhand made from tinned pineapple with bits of pineapple but since I was more of mango fan I decided to try mango shrikhand, but I got to say I liked pineapple shrikhand better than my mango one, so next time when I try shrikhand I am going to make pineapple one .
Ingredients (serves 4 )
Thick yogurt / Curd – 3 cup
Mango Pulp – 1 ½ cup
Cardamom powder – ½ tsp
Saffron Milk – 2 tbs ( Add ¼ tsp of Saffron strands to 2 tbs of warm milk for 15-30 mins )
Crushed Nuts / Pistachios/ Almonds - 2 tbs
Sugar – 1/4 cup or as required
Method
- Strain yogurt in a muslin cloth overnight.
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- Beat the thick yogurt for 1-2 minutes until creamy.
- Add mango pulp, Saffron milk,sugar, cardamom powder and mix well and chill for 2 -3 hours
- Serve them in individual bowls or cups with crushed nuts on top.
