Mango Dessert: Mango Shrikhand


Yoghurt – 3 1/2 Cups

Sweet Ripe Mangoes – 2, chopped

Green Cardamoms – 2, crushed

Saffron Strands – 1 pinch

Sugar – 1/2 Cup or to taste or as required

For Decoration:

Sliced Pistachios – 1 Tablespoon

Mango Cubes – A few


Hang the yoghurt in a piece of thin cloth like muslin for about 3 hours to drain the excess water. Puree the mangoes. Add the thick hung curd to the blender along with crushed cardamom, saffron and sugar and blend till smooth. Pour the Shrikhand in individual bowls or a large serving bowl and chill.

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