Mango Shrikhand is a very common yogurt based dessert. We gujarati’s usually team it up with pooris, kadhi etc to create a sumptuous main course you will love to dine on. This time I have used mango shrikhand as a frosting in my chocolate cupcakes that I recently made for a yoga group, and I am happy they all loved it 🙂
This recipe is amazing and very easy to make. It is thick, creamy and delicious, once you taste you can just go on and on ……
Mango shrikhand calls for fresh and ripe mangoes (alphonso) / mango puree, sugar /honey, yogurt and flavored with cardamom and saffron. You can also make this traditional recipe round the year by using mango pulp, but make sure it is not too old if it is store brought. The other way is always to have a stock of alphonso mango puree in your freezer. That’s what I do it. 🙂
Some points to be noted are – the quality of mango and yogurt. Mangoes should be sweet and pulpy, what we call perfectly ripe mangoes and the yogurt should not be too sour. Thats it!! Here in the recipe I am using hung curd. How to make hung curd is already mentioned in Kesar Elaichi Shrikhand recipe. You can check the post for the same.
So let’s get started to make this soft, melt in mouth mango shrikhand
Preparation Time – 35 mins
Serves – 3
2 cups hung curd (chakka)
½ cup powdered sugar
¾ cup fresh mango pulp
½ teaspoon cardamom powder
Pinch of nutmeg powder (jaiphal)
1 tablespoon milk
Few saffron strands
Almonds or pistachios or sprinklers (optional)
How to go about it –
- In a bowl, combine milk and saffron, mix well. Since the milk is warm, saffron will infuse its color immediately. Keep aside.
- Take the peeled mangoes chop them into small cubes and make the puree or you can use store brought canned puree or if you have stored in the freezer for round the year as I do.
- In a deep bowl, place the hung curd and whisk well.
- Add mango pulp and powdered sugar and mix well.
- Add saffron milk, cardamom powder, nutmeg powder. Stir it well using spatula till everything is incorporated well. Do not stir vigorously or you will get runny or thin consistency.
- Refrigerate for at least an hour before serving.
- Garnish with nuts or sprinklers and serve chilled.
I have used this creamy shrikhand for frosting chocolate cupcakes and I must say it was awesome!!! Chocolate and mango shrikhand is perfect when you don’t want to make butter cream or ganache frosting.
Do try out and if you like it please share your feedback. Would love to hear from you 🙂
- I have used mango puree that I store it to use round the year. But I would strongly recommend using fresh mango. Stored brought canned puree is thin and may not give you the thick and creamy consistency that we want for shrikhand.
- Adjust sugar accordingly. It depends on what type of mangoes you are using.
- You can use honey in place of sugar. Here I have used powdered sugar.
- Do not stir vigorously while mixing all the ingredients, just check that there are no lumps. Over mixing will also give you runny and thin consistency.
- Adding nuts and saffron is optional.
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