Mango Pulp Recipe – Authentic Indian Mango Shrikhand with Coconut & Jaggery

Last Updated on 6 months ago by Neha Deshmukh

Mango Pulp Recipe – Authentic Indian Mango Shrikhand with Coconut & Jaggery

Hey everyone! If you’re anything like me, the sight of a ripe mango instantly transports you to summer bliss. And what better way to celebrate the mango season than with a creamy, dreamy bowl of Mango Shrikhand? This isn’t just any dessert; it’s a little slice of Indian sunshine, and I’m so excited to share my family’s version with you. It’s unbelievably easy to make, requires no cooking, and is bursting with flavour. Let’s get started!

Why You’ll Love This Recipe

This Mango Shrikhand is a total winner for so many reasons. It’s quick – seriously, 10 minutes of prep time! – and requires minimal effort. The combination of sweet mango, rich coconut milk, and fragrant cardamom is simply divine. Plus, it’s a fantastic way to use up those perfectly ripe mangoes. I first made this for a family gathering and it disappeared in minutes!

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 1 medium mango
• 0.5 cup coconut milk (about 120ml)
• 1 tablespoon powdered jaggery (about 15g)
• 0.25 teaspoon cardamom powder (about 1g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Mangoes: Choosing the Right Variety

The star of the show! Alphonso mangoes are traditionally used for Shrikhand because of their intense flavour and creamy texture. But honestly, any sweet, ripe mango will work beautifully. Kesar, Dasheri, or even Honey mangoes are excellent choices. You’ll need about 1 medium mango, yielding roughly 1 cup of pulp.

Coconut Milk: Full-Fat vs. Low-Fat Options

Full-fat coconut milk is highly recommended for the richest, creamiest Shrikhand. It really contributes to that luxurious texture. However, if you’re watching your calories, you can use low-fat coconut milk, but the result won’t be quite as decadent.

Jaggery: The Traditional Sweetener & Its Benefits

Jaggery (gur) is an unrefined sugar made from sugarcane juice, and it adds a beautiful caramel-like flavour that sugar just can’t replicate. It’s also considered healthier than refined sugar! If you can’t find powdered jaggery, you can grate a block of jaggery finely.

Cardamom: The Queen of Spices – Fresh vs. Ground

Cardamom is essential for that authentic Indian flavour. I prefer using ground cardamom for convenience, but if you have cardamom pods, cracking them open and using the seeds will give you an even more fragrant result. A little goes a long way!

Step-By-Step Instructions

Alright, let’s make some Shrikhand!

First, gently rinse your mango. Then, using a knife, score the flesh in a checkerboard pattern – be careful not to cut through the skin! Now, carefully remove the mango cubes, collecting all that lovely juice too.

Next, place the mango cubes and pulp into a mixing bowl. Using your fingers (yes, fingers! It’s the best way!), gently mash the mango until you have a smooth pulp. Don’t overwork it, though – a little texture is nice.

Now, add the coconut milk, powdered jaggery, and cardamom powder to the bowl. Give everything a good mix until everything is well combined and the jaggery has dissolved.

Finally, cover the bowl and refrigerate for at least 30 minutes. This allows the flavours to meld together and the Shrikhand to chill and thicken. Trust me, the wait is worth it!

Expert Tips

• Don’t skip the chilling time! It’s crucial for the right consistency.
• For an extra smooth Shrikhand, you can blend the mango pulp in a blender or food processor before adding the other ingredients.
• Taste and adjust the sweetness as needed. Mangoes vary in sweetness, so you might want to add a little more jaggery if yours isn’t very sweet.

Variations

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

Vegan Mango Shrikhand

My friend, Priya, is vegan and loves this recipe! Simply substitute the dairy-based yogurt with a thick plant-based yogurt like coconut yogurt or cashew yogurt. It works beautifully!

Gluten-Free Adaptations

Good news – this recipe is naturally gluten-free! No adjustments needed.

Adjusting the Sweetness Level

If you prefer a less sweet Shrikhand, start with less jaggery and add more to taste. You can also use a sugar substitute like stevia or erythritol.

Festival Adaptations (Holi, Summer Celebrations)

This is a staple in our house during Holi! Sometimes, I add a pinch of saffron strands for a beautiful colour and extra flavour. It’s perfect for any summer celebration.

Serving Suggestions

Serve your Mango Shrikhand chilled in individual glasses or bowls. Garnish with a sprinkle of chopped pistachios or almonds for a bit of crunch. It’s delicious on its own, or you can serve it with a side of puri or shrikhand.

Storage Instructions

Mango Shrikhand is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious!

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 any sweet, ripe mango will work.

Can I use sugar instead of jaggery? What’s the difference in taste?

Yes, you can use sugar, but jaggery adds a unique caramel-like flavour that sugar doesn’t have.

How can I make the Shrikhand thicker or thinner?

For a thicker Shrikhand, use full-fat coconut milk and chill for a longer time. For a thinner Shrikhand, add a little more coconut milk.

Can this be made ahead of time? If so, how long will it keep?

Yes, you can make it a few hours ahead of time. It’s best enjoyed within 2 days.

What is the origin of Mango Shrikhand and its cultural significance?

Shrikhand has its roots in Gujarat and Maharashtra, and it’s traditionally made with hung yogurt. Mango Shrikhand is a more recent adaptation, celebrating the abundance of mangoes during the summer months. It’s often served during festivals and special occasions.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!