Mango Shrikhand is a curd based dessert and it tastes best during summer. With the addition of natural mango flavour in it, you might find mango shrikhand as the best fruit based curd dessert for summer.
The recipe for mango shrikhand is basically based on three ingredients, so there is no need to wory about searching for a lot of things in your pantry. The whole preparation method is also hassle free. So now you just can’t make an excuse to not prepare this delicious mango dessert this summer.
Use good quality mangoes for puree. If mangoes are not sweet enough than we will have to add more sugar. Flavour of mango also wouldn’t be enough. Here I have used puree from alphonso mangoes; but feel free to use your choice of mangoes.
You can check a few more more posts based on mangoes in the blog:
3 cups hung yogurt (dahi/curd)
1 cup mango puree
1/2 cup powdered sugar
1/2 tsp Cardamom powder
Set curd with full fat milk. In warmer locations curd usually takes 4 hours to get set completely. Pour this curd into a muslin cloth and hang it for 2-3 hours. If your kitchen temperature is very hot, curd will turn sour. To avoid this keep it in the fridge wrapped up in muslin cloth along with a bowl and a strainer. You can leave it overnight inside the fridge.
When all the whey from the curd has drained out, measure and take three cups of thick curd from it and keep it into a separate bowl. You can use rest of the curd for raita or prepare any curd based gravy.
Add powdered sugar and cardamom powder in the curd and mix it well.
Now prepare mango puree by grinding mango pieces.
Add this puree into the curd and mix it well.
Shrikhand is a thick dessert but because of the mango puree it’s consistency won’t be the same. Keep mango shrikhand in the fridge for 3-4 hours to be chilled completely.
Later serve in bowls and sprinkle a little bit of cardamom powder for nice flavor or just add a few cut pieces of mango.