the taste space

Mango Shrikhand

Posted in Desserts, Favourites by janet @ the taste space on May 5, 2010

Mango shrikhand is a marriage of royalty:  the King of Fruit with the Queen of Spice. Alphonso, meet Cardamom. You will have mighty tasty babies. :)

Mango shrikhand is an Indian dessert, popular in Gurjarat (incidentally where mangoes are grown).  Cool, strained yogurt is mixed with cardamom, saffron, sugar and (in this version) pistachios as well.  It is topped with the sinfully juicy mango slices with a sprinkle of chopped pistachios.  The Alphonso mangoes, utterly sweet, really shine in this dish.

This recipe is adapted from Closet Cooking, and is really, really good.  I know it is important to have the proper consistency of yogurt, which is why people recommend to drain it in a cheesecloth overnight, but I used Greek-style yogurt instead. It was thinned with the additional ingredients. Definitely taste as you go, adjusting the sweetness based on your ingredients.

Alphonso mangoes are arguably the sweetest mango you can find. They are imported from India, and only recently, in 2007, did the United States lift their 18-year import ban.  The recent volcanic eruption in Iceland caused a glut of Alphonso mangoes at the Gerrard India Bazaar in Toronto but I found some at the Cash and Carry over the weekend.  They are definitely worth the extra price as they are just bursting with juice.  Every time I cut one, I did it over my dish to catch all the runaway juices, and then proceed to lick my fingers clean as to not miss any of the sweet mango goodness.

This is my submission to this month’s Cooking with Seeds featuring Cardamom.

Mango Shrikhand

1 cup Greek yogurt or strained plain yogurt
1/4 cup mango pulp (optional)
2 tablespoons sugar (preferably icing sugar)
1/4 teaspoon ground cardamom
1 pinch saffron (soaked in 1 tablespoon warm milk)
2 tablespoon pistachios, toasted and chopped
1 mango, peeled, stoned and sliced into bit sized pieces

1. Mix together the yogurt, mango pulp (if using), sugar, cardamom, saffron and all but 1 tsp of the pistachios.  Top with the mangoes and sprinkle with pistachios.

Serves 1.

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14 Responses

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  1. Kevin (Closet Cooking) said, on May 5, 2010 at 10:56 PM

    Your mango shrikhand looks great! Nice photos! Can’t get enough of those alphonso mangoes! :)

  2. Grace said, on June 5, 2010 at 10:21 PM

    Instead of powdered sugar, I suggest using Agave syrup as it has a lower glycemic index and is healthier. Otherwise, I loved this recipe!!

    • Saveur said, on June 5, 2010 at 10:24 PM

      That is a great suggestion, Grace. I’ll try that next time! :)

  3. Sanchita said, on August 23, 2010 at 8:38 AM

    Hey Janet!

    Absolutely mouthwatering dish! Thanks a lot for your participation. Your post is listed on my blog. Please have a look.

    Thanks,
    Sanchita.

  4. [...] I fell in love with chickpeas with this dish.  This started my obsession with pan-roasted chickpeas and this dish works so well because it is made with pantry staples and quick to make. Here the chickpeas are combined with canned artichoke hearts, basil and thyme for a heavenly Italian-style treat.Mango Shrikhand [...]

  5. Amy said, on January 3, 2011 at 10:17 PM

    I wish I had a bowl of this right now. Beautiful!

  6. [...] glory, but I recounted all my favourite mango recipes from last year: Thai Sticky Rice with Mango, Mango Shrikhand and Coconut Rice Pudding with a Mango Puree.  I was brought to the tropics just thinking about [...]

  7. [...] We served barbecued wild boar sausages with a side of (vegan) coleslaw.  For dessert, we made mango shrikhand or simply unadorned Alphonso mangoes for those averse to yogurt.  The following day we went [...]

  8. [...] we shared some Alphonso mangoes, ala mango shrikhand, she was hooked. Granted, Alphonsos are hard to find, but she went with the next best thing: [...]

  9. [...] I have made some great Indian food, Rob’s kitchen territory reigns in India. He loves spicy and anything curry, [...]

  10. [...] Many Indians eat little more than the fruit for breakfast, lunch and dinner during its short season. In Mumbai, top restaurants put on mango festivals, and street vendors sell freshly squeezed mango juice. Indians celebrate with “mango parties”, using the fruit in dishes such as pakoras, curries, mango leather, drinks like lassi and falooda, sweetmeats likebarfi and desserts such as shrikhand. [...]

  11. [...] mango puree. You could blend your own, or pick up a can of puree of Alphonso mangoes (the sweetest King of Mangoes) to make them moist and sweet. The cupcake base is also spiced with cardamom for an Indian twist. [...]

  12. [...] mango treats lately: Raw Tropical Mango Pie, Thai Tempeh Lettuce Wraps with Mango Ginger Sauce, and Mango Shrikhand. If you have scurried to purchase dried mango for the Raw Tropical Pie, place some aside for these [...]

  13. Mango Chana Masala | the taste space said, on March 29, 2014 at 8:00 AM

    […] every year, Rob will hunt down Alphonso mangoes. The fancy mangoes flown in from India. I am not sure […]


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