Last Updated on 2 months by Neha Deshmukh

Mango Shrikhand Recipe – Authentic Indian Yogurt Dessert

Hey everyone! If you’re looking for a dessert that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. I remember the first time I had Shrikhand – it was at my aunt’s place during Diwali, and the creamy, sweet, and fragrant dessert just blew me away. Today, I’m sharing my go-to Mango Shrikhand recipe with you. It’s a classic Indian treat, perfect for celebrations or just a sweet treat on a warm day.

Why You’ll Love This Recipe

This Mango Shrikhand is a delightful blend of creamy yogurt and sweet, fragrant mangoes. It’s a no-cook dessert, which is a huge win in my book, especially during the hot summer months! Plus, it’s naturally gluten-free and can easily be adapted to be vegan. It’s a guaranteed crowd-pleaser, and honestly, it feels a little bit like sunshine in a bowl.

Ingredients

Here’s what you’ll need to make this dreamy Mango Shrikhand:

• 1 pound (450g) whole milk Greek yogurt
• 1.5 cups (360ml) mango puree
• 6-7 tablespoons (85-100g) powdered sugar, or to taste
• 0.25 teaspoon (1.25ml) cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Greek Yogurt – Full Fat vs. Low Fat: I always recommend using full-fat Greek yogurt for the richest, creamiest Shrikhand. Low-fat yogurt tends to be a bit too watery after straining.
• Mango Variety – Alphonso, Kesar, or Local: Alphonso mangoes are the gold standard for a reason – their flavor is incredible! But Kesar mangoes are also fantastic. If you can’t find either, any sweet, ripe mango will work beautifully.
• Cardamom – Freshly Ground vs. Store-Bought: Freshly ground cardamom has a much more vibrant aroma. If you can, grind your own from the pods. But good quality store-bought cardamom powder works in a pinch!
• Muslin Cloth – Alternatives: Muslin cloth is ideal for straining, but if you don’t have it, you can use a clean cheesecloth or even a very fine-weave kitchen towel. Just make sure it’s clean and doesn’t impart any flavors.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling is more like it!).

1. First, place a strainer over a bowl and line it with your muslin cloth. Add the Greek yogurt to the cloth.
2. Now, tie the cloth into a knot – like you’re making a little yogurt bundle! – and place a heavy object on top. A mortar works perfectly, but a can of beans or even a heavy bowl will do.
3. Let it strain for 3-4 hours at room temperature. If it’s a really hot day, you can pop it in the fridge to strain. This is the key to getting that thick, creamy texture.
4. Once strained, transfer the yogurt to a bowl and whisk it until it’s super smooth. No lumps allowed!
5. Next, blend your fresh mango pulp into a smooth puree and gently mix it into the yogurt.
6. Add the powdered sugar and cardamom powder. Give it a good mix, tasting as you go to adjust the sweetness to your liking.
7. (Optional, but highly recommended!) Stir in a few saffron strands soaked in a tablespoon of warm milk for that beautiful color and extra aroma. My grandmother always did this, and it adds such a special touch.
8. Chill for 1-2 hours before serving. This allows the flavors to meld together beautifully. Garnish with chopped nuts (pistachios and almonds are lovely) or a few extra saffron strands.

Expert Tips

• Don’t rush the straining process! The longer you strain the yogurt, the thicker your Shrikhand will be.
• Taste as you go! Adjust the sugar and cardamom to your preference.
• For a smoother texture, you can use an immersion blender to combine the yogurt and mango puree.

Variations

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

• Vegan Shrikhand – Using Plant-Based Yogurt: Swap the Greek yogurt for a thick plant-based yogurt (soy or cashew work well). You might need to adjust the straining time.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level – Adjusting Cardamom: If you really love cardamom, feel free to add a little more. A pinch of nutmeg is also a nice addition.
• Festival Adaptations – Holi, Diwali: During Holi, you can add a touch of rosewater for a floral aroma. For Diwali, a sprinkle of edible silver leaf (varak) makes it extra festive. My friend, Priya, always adds a tiny bit of ginger for a warming spice during Diwali.

Serving Suggestions

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

• Crispy puris (small, fried bread) – a classic pairing!
• Lukewarm milk
• As a side dish with a heavier Indian meal
• Simply enjoyed straight from the bowl!

Storage Instructions

You can store Mango Shrikhand in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so give it a good stir before serving.

FAQs

Let’s answer some common questions!

• How long can Shrikhand be stored in the refrigerator? Up to 3 days in an airtight container.
• Can I use frozen mango pulp for this recipe? Yes, you can! Just make sure to thaw it completely and drain any excess liquid before using.
• What is the best way to strain the yogurt for Shrikhand? Using a muslin cloth is ideal, but cheesecloth or a fine-weave kitchen towel will also work.
• Can I make Shrikhand ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill and the flavors have melded.
• What are some traditional accompaniments to Shrikhand besides puris? Lukewarm milk is a classic, and some people also enjoy it with a sprinkle of chopped nuts or a side of fruit.