Mango Shrikhand

Shrikhand is prepared by mixing strained yogurt with sugar & nuts. Mango shrikhand is heavenly delicious and looks gorgeous due to the vibrant colour imparted by mangoes.

Time: 10 minutes (excluding refrigeration time)


Serves: 2-3

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  1. 2 cups full-fat yogurt
  2. 1/2 cup mango cut into cubes
  3. 1 cup mango pulp + 2 tablespoons for garnishing
  4. 1 tablespoon chopped pistachios


  1. Place a fine strainer on a bowl and pour the yogurt in the strainer. Cover it and place the strainer along with the bowl at the bottom in the fridge overnight. The water seeping out from the yogurt will get collected in the bowl. You can discard this water or use it in paratha dough.
  2. Transfer the strained yogurt in a deep bowl and keep it aside.
  3. Add the mango pulp to the strained yogurt. Mix gently by folding the mango pulp in the strained yogurt until just combined. Do not over mix or use an electric blender/mixer otherwise the shrikhand will lose its creamy texture.
  4. Scatter a teaspoon of chopped mango at the bottom of shot glasses or serving bowls. Put spoonfuls of shrikhand on top of chopped mangoes to fill the shot glasses/serving bowls. Top it up with a tablespoon of mango pulp and garnish with chopped pistachios. Refrigerate for 2 hours before serving.
  5. Serve chilled.

Recipe Tips:

  • You can use a muslin cloth to strain the yogurt if you haven’t got a fine strainer.
  • I have not used any sugar in this recipe as the mangoes I used were quite ripe & sweet. The sweetness of the mangoes was enough to make a mildly sweet shrikhand with rich mango flavour. However, if you would like your shrikhand to be sweeter, you can add some sugar/sweetner at time of adding mango pulp to the strained yogurt.

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