Mango Shrikhand
A delectable fusion of creamy yoghurt and luscious mangoes produces India’s beloved Mango Shrikhand. Both Gujaratis and Maharashtrians claim the invention of shrikhand. According to legend, shrikhand was invented by herders; to carry yoghurt easily while travelling overnight, they strained out its whey. However, this sweet dish is mentioned in the scripture Supa Shastra, a treatise of food and drink. Other stories say that it was first prepared by Kunti’s son, Bhimsena, who was an expert in cookery. Adding ripe, succulent mangoes to strained yoghurt to achieve a thick, velvety consistency creates an irresistible summer delight – a perfect balance of tangy and sweet flavours. Satisfying the sweet tooth and cooling the body, it’s the ideal treat to beat the heat while celebrating the king of fruits.
“Mango magic in luxurious creaminess"
- Milk
- Yoghurt
- Powdered Sugar
- Mango Puree and Chunks
- Mango Essence
- Mixed Nuts
- Heat the milk in a microwave-safe glass bowl at 40% micro power level for 7 minutes, allow it to rest and cool for 30 minutes.
- Add yoghurt to the warm milk and mix well. Allow it to rest for 7-8 hours on ferment/keep warm mode.
- After draining the yoghurt through a muslin cloth, hang it in the refrigerator for 8-10 hours.
- In a clean glass bowl, add the hung yoghurt and whisk it well. Add the sieved powdered sugar in 4 parts and cream until all the powdered sugar is mixed well.
- Add mango puree, essence, and chunks to the sweetened hung yoghurt. Finish with mixed nuts, refrigerate, and serve chilled.
