Mango Shrikhand


Easy to make

Refreshing Sweet Dessert

Perfect for Summer

Main Ingredients


Mango Pulp

Powdered Sugar




Cardamom Powder

Step 1

Place a mesh strainer in a large bowl. Line a cheesecloth over the strainer. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Now you can either hang this cheesecloth or place a heavy weight on top of it.

Step 2

We want to leave space for the water to collect in the bowl. Leave it out (3-4 hours) or leave it overnight in the refrigerator. For greek yogurt, straining 3-4 hours is enough. If using plain yogurt, strain at least overnight or upto 24 hours in the refrigerator.

Step 3

Add saffron to warm milk and keep aside. Remove and empty the thickened yogurt in a large bowl. Whisk it well for 3-4 minutes to make it smooth.

Step 4

Add the mango pulp (see notes for how to make pulp from fresh mangoes), sugar, cardamom and saffron soaked in milk. Mix for 3-5 minutes until combined and smooth without any lumps.

Step 5

Chill for 1-2 hours before serving. Serve in bowls and garnish with crushed pistachios and some saffron strands.

 And it's ready!

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