Place the strainer over a bowl. Line the strainer with a muslin or a thin cloth.
Transfer the yogurt to the strainer. Gather all the edges of the cloth together and tie a knot.
Place some heavy objects like mortar or a can on top of the cloth. Place the yogurt in the refrigerator for 30 minutes to a few hours to strain.Note: The time to strain the yogurt depends upon the whey in the yogurt. I usually keep it for 30 minutes to an hour for the yogurt to strain. You can leave the yogurt overnight in the refrigerator to strain.
Add granulated sugar and saffron to a mortar. Grind the saffron along with the sugar. Set it aside.
Peel and slice the mangoes. Reserve about ½ cup of mangoes pieces. Add the rest of the mango pieces to a blender jar and blend to a smooth consistency puree.Note: You should get about 1.5 cups of mango puree.
Check the consistency of the yogurt, it should be quite thick. Transfer the thick yogurt to a bowl. Whisk the yogurt for a couple of minutes or until it is smooth and creamy.
Next add ground saffron, mango puree, and powdered sugar. Whisk until everything is well combined and the yogurt is smooth and creamy.
Add reserve pieces of mangoes, and nuts (optional).
Transfer the mango shrikhand to a serving bowl. Garnish with some pieces of mangoes, nuts, and a few strands of saffron. Refrigerate and serve chilled with some puri. Puri shrikhand is a classic combo and a crowd-pleaser. Enjoy!
Notes
Please refer to the post for Frequently Asked Questions.Tips For Delicious Mango Shrikhand
Use fresh, ripe, sweet mangoes for this recipe. Nothing beats the flavor of fresh mangoes.
I personally don’t like the canned puree. I think it’s nothing but simply a can of refined sugar. If you can’t find fresh mangoes, use frozen mangoes instead. Frozen mangoes are available in most grocery stores.
Use full-fat or Greek Style plain yogurt for best results. You can use regular yogurt, but it may not be as creamy as a full-fat one.
Make sure the yogurt is not too sour for this recipe.
To grind saffron, use a teaspoon of sugar. Some people soak the saffron in warm milk and use it to flavor shrikhand. Either way works fine, I prefer to grind the saffron. I think it brings out the intense flavor of saffron.
Mango and saffron are a match made in heaven. Mangoes and saffron complement each other so well. Some use green cardamom as well to flavor the shrikhand.
Nuts are optional. I like to add some nuts for some added texture and flavor.
A few pieces of mangoes add a nice texture to shrikhand. Feel free to skip if you like to keep the shrikhand plain.
I use powdered or confectioners sugar to make shrikhand. You can use granulated sugar if that’s what you have in hand. Simply grind the sugar in a blender to a fine powder and use it.
You can use the sweetener of your choice, provided it’s not in any liquid form. Any powdered form of sweetener works well in this recipe.
Depending upon the sweetness in the mangoes, add sugar to taste. Start with 2-3 tablespoons, and add as required.
Mango shrikhand is best served chilled. Refrigerate the shrikhand for a couple of hours for the best results.
Nutrition
Nutrition Facts
Mango Shrikhand
Amount per Serving
Calories
220
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Cholesterol
7
mg
2
%
Sodium
48
mg
2
%
Potassium
261
mg
7
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
36
g
40
%
Protein
13
g
26
%
Vitamin A
1745
IU
35
%
Vitamin C
57
mg
69
%
Calcium
149
mg
15
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.