Manasa of San Jose, CA, a reader of this blog, sent me “Mango Shrikhand” recipe along with photo for JFI-Mango event. She wrote to me:
“I make Mango Shrikhand quite frequently and when I saw the “Jihva for Mangoes” event on Mahanandi, it occurred to me that I should also share this with everyone. This is one of my well tried out recipes. My whole family loves it. I even make it sugar-free (replace sugar with splenda and it still tastes fantastic).”
Manasa’s Recipe For Mango Shrikhand:
(to serve 2-4 people)
Mango pulp (sweetened kesar mango pulp) – ½ cup
Plain yogurt – 1 cup
Sour Cream (low-fat is good too) – 1 cup
Finely chopped walnuts and cashews – ½ cup (together)
Sugar (or Splenda) – ½ cup
(Less sugar is okay as the dish gets sweetened from Mango)
Cardamom powder – ½ tsp
Saffron soaked in 2 tbsp warm milk – a pinch.
1. Drain the water from the yogurt by tying it in a soft muslin cloth and hang it over the sink for at least 2 hrs.
2. Once all the water is drained from the yogurt, it automatically gets a creamy texture.
3. Mix the yogurt and sour cream thoroughly in a serving dish.
4. Mix in the mango pulp and sugar.
5. Check the sweetness and the flavor; add more sugar or mango pulp if needed.
6. Ensure that the texture of the dish remains creamy and not watery.
7. Mix in the chopped nuts, cardamom powder, and soaked saffron along with the 2 tbsp milk.
8. After mixing thoroughly, chill in the refrigerator for at least 3 hours before serving.
Mango Shrikhand (Aamrakhand) By Manasa
Thanks Manasa for taking part in JFI-Mango event and for this fabulous mango dessert recipe.
Is this like a custard or can you serve it as a drink?
Comment by L.G — May 10, 2006 @ 11:13 am
I think its more like chilled custard but made with hung yogurt and mango pulp, LG.
Comment by Indira — May 10, 2006 @ 11:17 am
Hi Indira,
Nice recipe.I think it tastes good,Indira.
Vineela
Comment by vineela krishna — May 10, 2006 @ 12:41 pm
Very similar to Mango Lassi too!
Comment by Sumitha — May 10, 2006 @ 1:44 pm
Shrikhand is like chilled creamy custard but made with yogurt. The trick is in draining the water from the yogurt, which makes the dish creamy. I found an interesting wikipedia link about Shrikhand…hope I can share it:
http://en.wikipedia.org/wiki/Shrikhand
Comment by Manasa — May 10, 2006 @ 1:56 pm
Usually the gujarathi restaurants serve this as a side dish with puris. It tastes great.
It is more like a cream cheese consistency. I don’t know how it comes that way ‘coz when I make it by draining yogurt it comes slightly loose.
Nice photo!
Comment by mika — May 10, 2006 @ 2:07 pm
nice recipe for Shrikhand Manasa and Indira using Mango.
Comment by lakshmi — May 10, 2006 @ 7:02 pm
Sinful… sinful
should-stoppp-myself-from-licking-screen… hehehe
Comment by Vidyanath Tirumala Penugonda — May 10, 2006 @ 9:10 pm
dear indira,
Don’t Forget to try the Jelly Pizza – A Mango Version?
Comment by whaleshaman — May 11, 2006 @ 1:21 pm
interesting
Comment by Sid — May 11, 2006 @ 10:55 pm
Manasa & Indira, i tried this last week. Yummy, but heavy. None of us could eat more than a few spoonfuls 🙂
Comment by sandhya — May 17, 2006 @ 3:00 pm
Haiii i want this flavor for cooking capathi
that’s allll
Comment by sharminsuntari — May 23, 2006 @ 2:51 am
Hi Indira,
Atlast, found my time to make mango shrikhand and it was simply great. Actually, prepared with fresh mango which has fibres too.Becoz of that, I was worried, but after blending everything together, hmmm…nothing I can find out except that sweet shrikand’s taste.
My hub was very much thrilled as he is a lover of the plain shrikand. He could not believe this variation and the taste.
Next tempting dish is mango pulihora and mango kesari.
Thanks and do share more yum yum recipes.
Comment by Rama — June 14, 2006 @ 10:08 pm
Why the sour cream? We in India make it with just hung yoghurt/curd. This way the calories stay low.
Comment by dipti — July 17, 2006 @ 9:57 am
Hello, I had a doubt. Today I have planned to make this recipe. But I am still a learner. Is that mango pulp.. so called, is it directly the use of mango juice. I usally make mango juice at home, but never add water into it.. it is very thick that time.. is that only called as pulp?
Just peeling the mango and chopping it and putting into the mixer.. then it becomes a very thick paste.. so is that only the PULP?
Hello Pinky,
Peel, chop and blend without water, yes that is mango pulp. Here in US, mango pulp is imported from India in ready to use tins. That’s what was used in this recipe.
Hope this helps. Let me know how you like this recipe when you try.
-Indira
Comment by PINKY — June 7, 2008 @ 12:20 am
I know one more thing. This really tastes good. I have eaten this at my sisters place.
Comment by PINKY — June 7, 2008 @ 12:21 am
Question – I made shrikhand which came out ok until I added mango pulp. Once the mango pulp was stirred in, it became runny and watery and attained an almost lassi consistency. I used the Indian store mango pulp. Any tips?
Comment by S.T — October 30, 2009 @ 3:19 pm