Mango Shrikhand

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

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!

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Note – 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.