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.

Photo Source:

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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