Exotic Indian mangoes are used in their prime to make this silky and creamy Indian dessert. This instant mango shrikhand with greek yogurt and cream, also called amrakhand shrikhand, is a much-loved treat for the whole family.

Mango Shrikhand is a take on the more traditional recipe of Shrikhand which uses only saffron and nuts to flavour it. Keri no Matho or Mango Matho is prominently flavoured with Indian mangoes.

Mango Shrikhand with Cream | Keri Matho Recipe | Indian Style Yogurt Dessert

To make mango shrikhand, you need to use mango pulp. You can either use homemade - best during the mango season or use tinned or canned mango pulp for other times of the year.

We love to make homemade Mango ras (pulp) or Keri no ras as it is known in Gujarati.

My Mum told me that back in the day, in India, mango was rarely used as a flavouring for desserts, particularly in Gujarat.

Since the rise of new restaurants, food cookery programs, and recipe books, there have been a lot more experimenting with flavourings of traditional recipes.

For example, mango lassi was unheard of in India but became instantly popular in the UK as curry houses would sell it and many British Asians would make it in their homes.

Why you should make this Keri No Matho?

✓ Exquisite and delightful

✓ No cooking and only a few ingredients required

✓ An easy recipe that your kids can enjoy making too

✓ Make-ahead dessert

What is the difference between Shrikhand and Matho

Strictly speaking, matho or mattha is not the same as shrikhand although the words are used interchangeably. Matho originates from the Eastern states of India and not Gujarat.

Matho/Mattha is thinner Indian spiced yogurt drink whereas in Gujarat matho is always sweeter and slightly thinner than shrikhand for this reason.

This dessert came in the market in Gujarat in mid 80's and many mithai or dairy started selling thinner Shrikhand as Matho and later started experimented with fruits.

Gujarati Matho can be flavoured with fruit, such as dry fruit (Rajbhog).

How to make Shrikhand thicker

We have found that using double cream that has been whipped or using extra thick double cream is the best way to get thick shrikhand.

The cream also adds a silkiness and smoothness whilst keeping the shrikhand extra light and airy. It is easier on the stomach and is much more satisfying.

Greek yogurt is the not-so-secret ingredient that has been used for some time now in making thick shrikhand quickly. Full-fat Greek yogurt is the best.

For even extra thickness, you can use Skyr yogurt. You can also strain Greek yogurt to make it even thicker - you'll be surprised how much water it still releases. Both are especially useful in this recipe as the mango pulp will make the shrikhand a little looser.

Adding powdered sugar is better than just granulated as granulated sugar will release moisture and make the shrikhand runny.

Powdered sugar prevents this from happening. Either buy caster sugar or use a high-speed blender to make granulated sugar into a fine powder.

Keep refrigerated until serving. As the shrikhand approaches room temperature it will become runnier.

When to serve Mango Shrikhand?

This recipe celebrates the arrival of the most fragrant mangoes in India which are then distributed worldwide.

There is no greater feeling than coming downstairs in the morning and smelling the beautiful perfume of Alphonso and Kesar mangoes that are ripening.

There is beauty in eating mango flavoured foods and desserts in the spring/summer rather than during the winter months

Of course, there are no rules! So you can serve this shrikhand anytime in a thali with sabji, rotlis or pooris, ghee rice, and Gujarati toor daal.

Ingredients for Mango Shrikhand | Mango Keri Matho Recipe

Mango pulp - use the pulp of either Kesar or Alphonso mangoes. We use homemade pulp (see link in the post above).

Alternatively, use tinned mango pulp which is available in most UK supermarkets or Indian grocery shops.

Tinned pulp will be sourer and more tart than homemade but you can adjust the sugar according to the sweetness of the pulp.

Greek yogurt - use full-fat Greek yogurt for a creamy and mild flavour. Low-fat tends to be too sour for this dessert.

You can use normal homemade yogurt also, but you will need some time to hang the yogurt first to drain the liquid. (see below for instructions)

Sugar - use granulated white sugar or caster sugar. Powder the granulated sugar in a high-speed blender

Double cream - whipped double cream forms the perfect base for the shrikhand. Use double cream or extra thick double cream that doesn't require whipping - it is usually a little more expensive.

Cardamom powder - a pinch of this cardamom powder gives flavour and also helps with the digestion of the dessert

How to strain yogurt at home to make thick yogurt

You do not need any specialist equipment.

Kitchen Towel Method

The best way is to spoon yogurt into kitchen towels that have been laid out on a worktop.

First, lay 2-3 cloth kitchen napkins on worktop.

Now lay the paper kitchen towel over the cloth napkins, spoon yogurt into the kitchen towels.

Lay the paper kitchen towel on top of the yogurt.

Now lay more cloth kitchen towel on top of the paper kitchen, and put heavy item such as marble slab, so all the water will drain out into the cloth kitchen napkins.

The yogurt shouldn't stick to the towels - but make sure you do use kitchen towels and not other tissues!

You can use a muslin cloth to drain the water, check out our homemade paneer for the method.

Use leftover drained water to make Traditional Gujarati Kadhi.

How to make Mango Shrikhand | Mango Matho step by step and video recipe

1. Whip double cream

2. Add strained greek yogurt and fold in

3 + 4.  Add sugar and fold in

5. Pour in mango pulp and fold through. Adjust mango pulp to get the desired colour and taste.

6. Add cardamom powder

7. Refrigerate until serving

How to store mango shrikhand

Fridge - the shrikhand can be easily made in advance and kept in the fridge for up to 2 days to stay really fresh.

Store away from strong-smelling foods and I always double wrap in clingfilm and then cover with the container lid as an extra precaution

Freezer - If you have popsicle moulds, pour this shrikhand into those. They work as a cool treat for kids!

Use any leftover shrikhand to make Piyush - an Indian drink similar to lassi. This Piyush would, of course, be mango flavoured.

Other Mango recipes!

1. Mango Passion Fruit Melting Moments

2. No-Bake Mango Ginger Cheesecakes

3. Mango, Coconut and Lime Loaf Cake 

4. Mango, Badam Coconut Ladoo 

5. Vegan Avocado and Mango Sushi 

mango matho, mango shrikhand, aamrakand shrikhand, mango dessert

Dessert, summer dessert

Gujarati Indian

Mango Shrikhand with cream - Keri Matho recipehttps://www.youtube.com/watch?v=ftWmz93tcPsExotic Indian mangoes are used in their prime to make this silky and creamy Indian dessert. This instant mango shrikhand with greek yogurt and cream, also called amrakhand shrikhand, is a much-loved treat for the whole family.https://www.youtube.com/watch?v=ftWmz93tcPs2020-05/13

Yield: 6-8 SERVINGS

Author: Hayley Dhanecha

Mango Shrikhand with cream - Keri Matho recipe - Indian style yogurt dessert

This instant mango shrikhand with greek yogurt and cream, also called amrakhand shrikhand, is a much-loved treat for the whole family.

prep time: 15 Mcook time: 15 Mtotal time: 30 M

Ingredients:

• 200ml chilled double cream 
• 500ml drained plain greek yogurt
• 70-80 g powdered sugar*
• 300-400ml mango pulp
• Cardamom powder - optional

Granishing

• Slivered nuts
• Dried rose petals
• Mango pieces 
• Some mango pulp

Instructions:

1. In a big bowl whip cream until thick.
2. Add drained or hanged greek yogurt and mix well.
3. Add sugar and combine well.
4. Now pour mango pulp little by little and mix.
5. Check the sweetness by tasting it.
6. Add cardamom powder and chill in the fridge to thicken a little.
7. Serve in a bowl and garnish it with nuts, mango pulp and pieces and rose petals. 
8. Enjoy!

notes:

Make sure you use very chilled cream.
Homemade plain yogurt can be used instead of greek yogurt.
*Depends on the sweetness of the mango pulp, if used tin pulp uses less or more sugar.

Calories
335.25

Fat (grams)
15.49

Sat. Fat (grams)
8.37

Carbs (grams)
37.05

Fiber (grams)
2.41

Net carbs
34.64

Sugar (grams)
33.91

Protein (grams)
11.18

Sodium (milligrams)
53.54

Cholesterol (grams)
41.99

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2013/04/mango-shrikhand-matho.html

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Note - this post was originally created on 12th April 2013, but since but we have updated the post since with new and better images and content.

Linking this sweet dish to Jagruti's Cooking Odyssey's current event Celebrate- Diamond Jubilee