Mango Shrikhand (Indian Yoghurt Dessert)
Why this recipe works
- Thick, creamy base: Briefly draining full-fat Greek yoghurt removes excess whey, giving the shrikhand a denser, more luxurious texture without cooking.
- Balanced fruit sweetness: Ripe mango brings natural sweetness and colour, while cardamom and saffron add fragrance so the dessert does not taste flat.
- Quick hands-on work: Most of the time is passive draining and chilling, with only a short whisking step before serving.
Get the most out of this recipe
Timing notes
- Chill before serving: A short chill helps the yoghurt firm up slightly and lets the mango, cardamom and saffron settle into a smoother flavour.
- Mostly passive time: The recipe is quick to assemble, but the draining and chilling steps are what create the proper thick, cold finish.
Ingredient notes
- Use very ripe mango: A ripe, fragrant mango gives the best colour and natural sweetness; underripe fruit can make the dessert taste muted.
- Choose full-fat yoghurt: Full-fat Greek yoghurt gives a richer texture and holds its shape better once mixed with the mango pulp.
- Steep the saffron: Soaking saffron in hot water before mixing helps release its colour and aroma more evenly through the yoghurt.
Texture tips
- For a thicker shrikhand: Drain the yoghurt for longer if you prefer a denser, more traditional spoonable texture.
- Keep the mango smooth: Mash fibrous mango thoroughly before adding it so the finished dessert stays silky rather than stringy.
Make-ahead tips
- Make ahead: Prepare the shrikhand in advance and keep it covered in the fridge until ready to serve.
- Serve well chilled: Keep it cold for the cleanest flavour and best texture, stirring briefly before serving if any liquid separates.
- Add nuts last: Scatter the pistachios over the top just before serving so they keep their crunch.
Equipment you'll need
Ingredients
Instructions
- Set a sieve over a bowl and tip in the greek yogurt. Leave it to drain for 20 minutes to thicken further.
- Put the saffron in a small heatproof cup and add 1 tbsp just-boiled water from the kettle. Leave to steep for 5 minutes, then stir to release the colour.
- Peel the mangoes, cut the flesh from the stones, then mash the flesh to a smooth pulp with a fork. You should have a thick, spoonable purée.
- Scrape the thickened yogurt into a mixing bowl and whisk in the icing sugar and ground cardamom until smooth. Whisk in the mango pulp and the saffron with its soaking liquid until evenly coloured.
- Cover and chill for 10 minutes, or until lightly set and cold. Taste and whisk briefly again if it needs loosening before serving.
- Roughly chop the pistachios and scatter over the shrikhand just before serving. Serve cold.
Recipe notes
Tips
- Use very ripe mango for the best flavour and colour; if it is fibrous, mash thoroughly so the shrikhand stays silky.
- For a thicker, more traditional texture, drain the greek yogurt for an extra 10 to 15 minutes.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised yogurt and keep the dessert well chilled.
Substitutions
- Replace pistachios with almonds for a different nutty crunch.
- Replace icing sugar with granulated sugar, whisking for an extra minute so it dissolves fully.
- Replace ground cardamom with a smaller pinch of dried saffron threads for a more saffron-forward flavour.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and serve well chilled. Stir briefly before serving if any liquid separates.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk Pistachios Tree nuts
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