Last Updated on 2 months by Neha Deshmukh

Mango Shrikhand Recipe – Easy Saffron Pistachio Indian Dessert

Introduction

Oh, Shrikhand! Just the name conjures up memories of festive gatherings and sweet, happy moments. This Mango Shrikhand is a family favorite, and honestly, it’s one of the easiest Indian desserts you’ll ever make. It’s creamy, dreamy, and bursting with the tropical sweetness of mangoes. I first made this for a friend’s birthday, and it was a huge hit – I’ve been making it ever since! Get ready to impress everyone with this vibrant and flavorful treat.

Why You’ll Love This Recipe

This Mango Shrikhand is a winner for so many reasons! It requires minimal cooking (basically none!), comes together in just 15 minutes of prep time, and delivers maximum flavor. It’s perfect for when you want a delicious Indian dessert without spending hours in the kitchen. Plus, the beautiful saffron and pistachio garnish makes it look incredibly elegant.

Ingredients

Here’s what you’ll need to create this delightful Mango Shrikhand:

• 2 ripe mangoes
• 1.5 cups whipping cream (about 360ml)
• 2 tbsp condensed milk
• Few saffron strands
• 1-2 tbsp chopped pistachios

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 ideal for this recipe because of their rich flavor and smooth texture. However, if Alphonso aren’t available, Kesar or even good quality Tommy Atkins mangoes will work beautifully. You’ll need about 300-400g of mango pulp.

Saffron: The Spice of Royalty & Quality Considerations

Saffron adds a beautiful color and subtle floral aroma. A little goes a long way! Look for good quality saffron – the strands should be deep red and fragrant. Don’t skimp here; the flavor payoff is worth it.

Whipping Cream: Fat Content & Alternatives

I recommend using whipping cream with at least 30% milk fat for the best results. This ensures it whips up beautifully and holds its shape. You can use a lower fat cream, but it might not whip as stiffly.

Condensed Milk: Sweetness Level & Substitutions

Condensed milk provides the perfect amount of sweetness and helps create that creamy texture. If you prefer a less sweet shrikhand, you can reduce the amount to 1.5 tablespoons. You could also try using powdered sugar, but adjust to taste.

Pistachios: Roasting for Enhanced Flavor

Roasting the pistachios lightly brings out their nutty flavor. Just a few minutes in a dry pan is all it takes!

Step-By-Step Instructions

Alright, let’s get cooking (well, mostly assembling!).

1. Peel and dice the mangoes, reserving 4-5 tablespoons of diced mango for garnish.
2. Blend the remaining mango with the condensed milk in a blender until you have a super smooth puree. No chunks allowed!
3. In a separate bowl, whip the cream until soft peaks form. You don’t want it too stiff, just enough to hold its shape.
4. Gently fold the mango puree and saffron strands into the whipped cream. Be gentle! We want to keep all that lovely air in the cream.
5. Spoon the mixture into serving bowls.
6. Chill in the refrigerator for at least 2-3 hours. This allows the flavors to meld and the shrikhand to set.
7. Before serving, garnish with the reserved diced mango and chopped pistachios. A few extra saffron strands never hurt either!

Expert Tips

Want to take your Mango Shrikhand to the next level? Here are a few of my go-to tips:

Achieving the Perfect Shrikhand Consistency

The key is not to overwhip the cream. Soft peaks are what you’re aiming for. If it’s too stiff, the shrikhand can become dense.

Infusing Saffron Flavor Effectively

For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the cream.

Preventing a Watery Shrikhand

Make sure your mangoes aren’t overly ripe and juicy. If they are, you can drain some of the excess liquid after blending.

Using Cold Ingredients for Best Results

Ensure your whipping cream is well-chilled before whipping. This helps it whip up faster and hold its shape better.

Variations

Let’s get creative!

Vegan Mango Shrikhand

My friend, Priya, is vegan, and she loves this version! Substitute the whipping cream with coconut cream (the thick part from a refrigerated can) and use maple syrup instead of condensed milk.

Gluten-Free Mango Shrikhand (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Spice Level: Adding a Hint of Cardamom or Ginger

A pinch of cardamom powder or a tiny bit of grated ginger can add a lovely warmth to the shrikhand.

Festival Adaptations: Serving During Holi or Diwali

This is a perfect dessert for festivals like Holi or Diwali. The vibrant color is especially fitting for Holi!

Serving Suggestions

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

• A sprinkle of chopped nuts (almonds, cashews, or walnuts)
• A side of fresh fruit
• A scoop of vanilla ice cream (for the ultimate indulgence!)

Storage Instructions

Leftover Mango Shrikhand can be stored in an airtight container in the refrigerator for up to 2-3 days. It might separate slightly, so give it a gentle stir before serving.

FAQs

Got questions? I’ve got answers!

What is Shrikhand and where does it originate from?

Shrikhand is a popular Indian dessert made from strained yogurt (dahi). It originated in Maharashtra, India, and is traditionally served during festivals and special occasions.

Can I make Mango Shrikhand ahead of time?

Absolutely! You can make it a day in advance. The flavors actually develop even more overnight.

What if I don’t have saffron? Can I use another flavoring?

If you don’t have saffron, you can use a few drops of mango essence or a pinch of cardamom powder. It won’t be the same, but it will still be delicious!

How do I prevent the shrikhand from becoming icy when chilled?

Using a high-fat whipping cream and not over-chilling it will help prevent ice crystals from forming.

Can I use frozen mangoes for this recipe?

Yes, you can! Just make sure to thaw the mangoes completely and drain any excess liquid before blending.