Authentic Mango Shrikhand Recipe – Easy Hung Curd Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Mango Shrikhand Recipe – Easy Hung Curd Dessert

Okay, let’s be real. Is there anything that screams summer in India quite like the sweet, tangy, and utterly delightful Mango Shrikhand? This dessert is a family favorite at my place, and honestly, it’s so easy to make, you’ll wonder why you haven’t been whipping it up all along! I first made this for a family get-together and it disappeared within minutes – a true sign of a hit, right? Let’s get into it!

Why You’ll Love This Recipe

This Mango Shrikhand is more than just a dessert; it’s a little slice of happiness. It’s creamy, refreshing, and bursting with the flavor of ripe mangoes. Plus, it requires minimal cooking – perfect for those hot days when you want something sweet but don’t want to spend hours in the kitchen. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit special every time I make it.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups yogurt (about 400-450g)
• 1.5-2 cups ripe mango puree (about 350-450ml)
• 2-3 tbsp powdered sugar (adjust to taste)
• 0.5 tsp cardamom powder
• Few saffron strands
• 4-5 pistachios, for garnish
• Chopped ripe mangoes, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Hung Curd/Chakka: This is the star! Making hung curd is super simple – you’re basically removing the whey from the yogurt, leaving you with a thick, creamy base. We’ll get into how to do that in the instructions.
• Alphonso Mangoes: If you can get your hands on Alphonso mangoes, do it. They’re the gold standard for a reason! Their rich, sweet flavor is unbeatable. But honestly, any good quality, sweet mango will work beautifully. Kesar or Dasheri mangoes are also fantastic options.
• Cardamom: A little cardamom goes a long way. It adds a beautiful aromatic warmth that complements the mango perfectly.
• Saffron: Saffron isn’t just for color; it adds a subtle, luxurious flavor. Don’t skip it if you can help it! A little goes a long way, so a few strands are all you need.

Step-By-Step Instructions

Alright, let’s make some Shrikhand!

1. First things first, let’s make that hung curd. Line a strainer with muslin cloth (or a clean cheesecloth). Add the yogurt and let it strain in the refrigerator for 3-4 hours. This is where patience comes in! The longer it strains, the thicker it gets.
2. While the yogurt is doing its thing, blend your ripe mango pieces into a smooth puree. I like to chill this for a bit too, just to make sure everything is nice and cool.
3. Once the yogurt has thickened into hung curd, it’s time to get whisking! Put it in a bowl and whisk until it’s nice and creamy. Then, add the powdered sugar and mix well. Taste and adjust the sweetness as needed – everyone has their preference!
4. Now for the fun part! Gently fold in the mango puree, cardamom powder, and saffron-soaked milk. Whisk everything together until it’s beautifully smooth and combined.
5. Pop the mixture into the fridge for 1-2 hours to chill. This allows the flavors to meld together and the Shrikhand to set a little.
6. Finally, garnish with pistachios and chopped mango pieces before serving. Doesn’t that look pretty?

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t rush the hung curd process! Seriously, the thicker the curd, the better the Shrikhand.
• If you don’t have powdered sugar, you can use regular sugar, but make sure it dissolves completely while whisking.
• For a more intense saffron flavor, soak the strands in a tablespoon of warm milk for at least 30 minutes before adding them to the Shrikhand.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Shrikhand Adaptation: Use a plant-based yogurt (like coconut or soy yogurt) to make a delicious vegan version. You might need to adjust the straining time depending on the yogurt you use.
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol to make a sugar-free Shrikhand.
• Spice Level – Adding a Hint of Ginger: My friend Priya adds a tiny pinch of grated ginger to her Shrikhand, and it’s amazing. It adds a lovely warmth and zing.
• Festival Adaptations – Holi, Summer Celebrations: Shrikhand is a popular dessert during Holi and summer festivals in India. You can add a sprinkle of edible silver leaf (varak) for a festive touch!

Serving Suggestions

Shrikhand is delicious on its own, but it’s even better with…

• Puri or chapati – a classic combination!
• A sprinkle of chopped nuts (almonds, cashews)
• A dollop of fresh cream (if you’re feeling extra indulgent!)

Storage Instructions

Leftover Shrikhand can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so you can add a splash of milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What is Shrikhand and its origins? Shrikhand is a traditional Indian dessert made from strained yogurt, sugar, and flavorings. It originated in Gujarat and Maharashtra and has been a beloved treat for centuries!
• Can I use Greek yogurt instead of regular yogurt? Yes, you can! Greek yogurt is already quite thick, so you might not need to strain it for as long.
• How do I know when the hung curd is ready? The hung curd should be thick and creamy, and it shouldn’t have any liquid separating from it. It should hold its shape when you scoop it up.
• What’s the best way to soak saffron for maximum flavor? Soak the saffron strands in a tablespoon of warm milk (or even warm water) for at least 30 minutes. This helps to release their color and flavor.
• Can I make Shrikhand ahead of time? Absolutely! You can make Shrikhand a day or two in advance. The flavors actually develop even more as it sits.