Mango Shrikhand was a recipe made by my friend, Diane, for Book Club now over a year ago. It was delicious and I wanted to try to make it at home. I made it with Greek Yogurt and cut the cardamon in half.
For those who don’t love Greek Yogurt, I would recommend using Vanilla yogurt. If you don’t like cardamom, try using cinnamon. If you don’t like mango, try another fruit. It’s a versatile recipe and healthy dessert.
MANGO SHRIKHAND
2 1/2 (8 ounce) container plain yogurt (I used Greek yogurt)
3/4 cup mango puree
5 tablespoons confectioners’ sugar
1/4 teaspoon ground cardamom (I used 1/8 teaspoon)
2 tablespoons crushed almonds
- Line a colander with a clean piece of cheesecloth. Place colander over a tall vessel to collect the dripping water.
- Pour yogurt onto the cheesecloth and gently twist the ends. Tie the ends into a knot above the yogurt. Let drain and thicken in the refrigerator, 5 hours to overnight.
- Whisk yogurt, mango puree, confectioners’ sugar, and cardamom in a bowl until well blended.
- Refrigerate Shrikhand for 1 to 2 hours. Garnish with crushed almonds and serve chilled.
Recipe from allrecipes.com
Fork Lore 