Authentic Mango Shrikhand Recipe – Easy Indian Dessert with Saffron & Nuts

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Shrikhand Recipe – Easy Indian Dessert with Saffron & Nuts

Hey everyone! If you’re looking for a dessert that screams ‘Indian summer’ and is unbelievably easy to make, you’ve come to the right place. This Mango Shrikhand is a family favorite, and honestly, it’s the first thing I make when mango season hits. It’s creamy, dreamy, and bursting with that sweet mango flavor – plus a hint of saffron that just elevates everything. Let’s get into it!

Why You’ll Love This Recipe

This Mango Shrikhand is more than just a dessert; it’s a feeling. It’s the taste of celebrations, the comfort of home, and the joy of a perfectly ripe mango. It requires minimal cooking (basically none!), and the biggest effort is just waiting for the yogurt to strain. Seriously, even beginner cooks can nail this one. Plus, it’s a fantastic make-ahead dessert, perfect for when you’re hosting!

Ingredients

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

• 2 cups curd / yogurt
• 1 cup mango pulp
• 1/4 cup powdered sugar (about 60g)
• 2 tbsp saffron milk
• 1/4 tsp cardamom powder (about 0.5g)
• 1 tbsp almonds, chopped
• 1 tbsp pistachios, chopped
• Few fresh mango pieces, for garnish

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Hung Curd/Chakka: This is the star! Using hung curd is crucial for that thick, creamy texture. Don’t skip the overnight straining process – it’s what separates good shrikhand from great shrikhand.
• Alphonso Mango Pulp: If you can get your hands on Alphonso mangoes, do it. They have the most incredible flavor and color. But any sweet, flavorful mango will work beautifully. Kesar or Dasheri are also excellent choices.
• Saffron & its quality: Good quality saffron makes all the difference. A little goes a long way, and it adds a beautiful color and aroma. Don’t skimp here!
• Cardamom varieties: I prefer using green cardamom powder for its fresh, floral notes. But you can experiment with black cardamom for a slightly smokier flavor if you like.

Step-By-Step Instructions

Alright, let’s make some shrikhand!

1. First things first, you need to prepare the hung curd. Strain thick yogurt overnight using a cheesecloth. This removes the whey and gives you a super thick base.
2. Once your hung curd is ready, give it a good whisk until it’s smooth and creamy. No lumps allowed!
3. Now for the fun part! Add the mango pulp, powdered sugar, cardamom powder, and saffron milk to the hung curd.
4. Mix everything together really well. Make sure the powdered sugar dissolves completely – nobody wants a grainy shrikhand!
5. Gently fold in the chopped almonds and pistachios. These add a lovely crunch and nutty flavor.
6. Transfer the shrikhand to serving bowls. Garnish with fresh mango pieces and a sprinkle of nuts.
7. Refrigerate for at least 2 hours before serving. This allows the flavors to meld together beautifully. Though, honestly, I’ve been known to dig in right away too!

Expert Tips

• For extra smooth shrikhand: Whisk the hung curd for a longer time.
• Don’t overmix: Once you add the nuts, fold gently to avoid breaking them down.
• Adjust sweetness: Taste as you go and add more powdered sugar if needed. Mangoes vary in sweetness, so you might need to adjust.

Variations

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

• Vegan Shrikhand Adaptation: Use a thick plant-based yogurt (like coconut or soy) and strain it overnight. It won’t be exactly the same, but it’s a delicious vegan alternative!
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia to sweeten the shrikhand.
• Spice Level – Cardamom Adjustment: My grandma always added a tiny pinch of nutmeg along with the cardamom. Feel free to experiment!
• Festival Adaptations – Holi/Diwali: During festivals, I like to add a tiny bit of rose water for a more fragrant shrikhand. It feels extra special.

Serving Suggestions

Mango Shrikhand is delicious on its own, but here are a few ways to serve it:

• As a dessert after a spicy Indian meal.
• With poori or roti for a sweet and savory combination.
• As a filling for parfaits with granola and fresh fruit.
• Simply enjoy it chilled straight from the fridge on a hot day!

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 give it a quick stir before serving.

FAQs

Let’s answer some common questions:

What is the best type of mango to use for Shrikhand? Alphonso mangoes are the gold standard, but Kesar or Dasheri mangoes are also fantastic. The key is to use a mango that’s sweet and flavorful.

Can I make Shrikhand ahead of time? Absolutely! In fact, it tastes even better after it’s had a chance to chill for a few hours. You can make it up to 2-3 days in advance.

How do I make hung curd/chakka if I don’t have cheesecloth? You can use a clean muslin cloth or even a few layers of paper towels. Just make sure to squeeze out as much liquid as possible.

What is the purpose of saffron milk in Shrikhand? Saffron adds a beautiful color, aroma, and subtle flavor to the shrikhand. It’s a traditional ingredient that elevates the dessert.

Can I use mango puree instead of mango pulp? While you can use mango puree, the flavor won’t be as concentrated. Mango pulp is thicker and has a more intense mango flavor.

Enjoy making this delicious Mango Shrikhand! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!