My Mango Shrikhand is deliciously rich and creamy thanks to a special ingredient – whipped cream. This 10 minutes Mango Shrikhand is an exotic take on shrikhand and is made with mango pulp, yogurt, sugar, nuts and cardamom. I like to use fresh mango pulp but tinned can also be used for ease.
For me, spring and summer = mango! I’ve been obsessed with Indian mangoes since I was a child.
Mango Shrikhand isn’t really a traditional dessert, but is based on the Gujarati sweet mango matho which is also made with the same ingredients.
In the summer months, shrikhand is served in our house as part of a Gujarati thali. I can’t describe how everyone looks forward to it!
Use mango shrikhand in to make a fusion shrikhand nankhatai cheesecake. You can also transform it into a creamy drink called Piyush.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Mango – my go-to is fresh homemade mango pulp made from Indian mangoes because it has such an incredible taste and the thickness stops the shrikhand from becoming too runny. You can definitely use a good quality tinned mango pulp and I have also done on many occasions.
Yogurt – I like using a full fat Greek yogurt because it means I don’t have to take the extra time to strain normal yogurt.
Cream – I whip double cream until I achieve soft peaks. Although not traditional, it’s a trick I have learnt from my Mum and it works so well. The shrikhand is equally rich but also has this silky airiness.
Sugar – another trick I swear by is using caster sugar instead of regular sugar. Regular sugar releases a lot of moisture and causes the shrikhand to be less thick. Caster sugar keeps the thickness. You can either buy caster sugar or use a high speed blender to grind down regular granulated sugar. Adjust the sugar based on the sweetness of the mango pulp you use.
Nuts – slivered pistachios and almonds are the most common in Indian sweets.
Cardamom – recently, I’ve been making my own homemade ground cardamom which is so fresh and aromatic.
How to make it
First start by whipping the cream until you achieve soft peaks. Make sure to whip chilled cream to prevent it splitting. Set it aside.
Now in a large bowl, mix together the Greek yogurt and sugar. Stir until the sugar dissolves. It shouldn’t take too long if you are using caster sugar.
Now mix in the mango pulp.
Gently fold in the whipped cream. If you overmix in the cream, you will loose the airiness. I like to add the cream last so that it remains light and fluffy.
Add in the flavourings – cardamom and nuts.
To keep mango shrikhand extra thick, keep it refrigerated until just before serving.
Storage
Fridge – the shrikhand can be easily made in advance and kept in the refrigerator 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!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
Mango Shrikhand
Ingredients
Mango Shrikhand
- 1 cup heavy cream double cream chilled
- 3 cup greek yogurt plain full fat and drained
- 1 cup powdered sugar*
- 2 cup mango pulp
- ½ teaspoon cardamom powder
Garnish – optional
- 4 tablespoon slivered nuts almonds, pistachio
- 1 teaspoon dried rose petals
- â…› cup mango pieces
- 2 tablespoon mango pulp
Instructions
- In a big bowl whip 1 cup heavy cream until thick.
- Add 3 cup greek yogurt and mix well.
- Add 1 cup powdered sugar* and combine well.
- Now pour 2 cup mango pulp little by little and mix.
- Check the sweetness by tasting it.
- Add 1/2 teaspoon cardamom powder and chill in the fridge to thicken a little.
- Serve in a bowl and garnish it with 4 tablespoon slivered nuts, extra 2 tablespoon mango pulp swirls and 1/8 cup mango pieces and 1 teaspoon dried rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2013.
yummy
Loved this dessert.. I love anything made with mango..
Yum. Love mango shrikhand 🙂
Cream y and rich,looks divine,thanks for sharing.
Drooling rite now here..Wat an irresistible shrikhand.
wow…perfect summer treat….!awesome clicks!
I am waiting to eat the tasty mangoes! Struggling to grab a decent one here.
This looks delicious. Perfect for the summer.
Mina
It's too tempting dear…
looks so Delicious,very creamy one should try out.
perfect for summer…
That really sounds interesting and biggest asset is no cook dessert. And pictures are looking awesome.
that looks yummy jagruti, my god those pictures are so tempting! A rich and luscious dessert!! Love it!
Yummy even a person who does not like sweets will go crazy over the pics. Awesome n perfect for the season
This oh so creamy and delicious looking mango dessert is sure to please dessert addicts like me. Beautiful share.
I love Shrikhand and your whole description of Shrikhand and Matho has made me hungry. Very nicely explained. As usual, loved your photographs.
Every post of yours is like a gourmet visual journey dear with bits of history of cuisines especially Gujarati 🙂 Love the click as usual and loved the addition of cream; makes it more creamier and delectable!
This looks incredibly beautiful. With the mango season this recipe is so easy and much loved. I am going to get my spoon to dig in
So not fair Jagruti when you tempt us with mango shrikhand and its not mango season for me! Whenever I make fruit shrikhand or matho, I don't add cream, but definitely will try that next time. Am sure makes the matho so much more creamier.
Mango shrikhand look yummy. Mouthwatering pictures and i loved your garnish style. totally yummy recipe.
Love the Gujaratis names of dishes, they are so different. Back home, srikhand was made frequently. Now, you reminded me to make this Jagruti. Looks delicious.
Mango shrikhand itself tastes divine and with added cream it must have have brought the flavors to the next level. Love the beautiful color and wonderful pictures.
We love Shrikhand and this mango shrikhand looks so so delicious. the season is here and one should amke this easy peasy dessert using some ripe mangoes. Pictures are simply amazing !!
The Shrikhand looks absolutely delicious. Loved the way you have styled and photographed the entire setup.