Mango Shrikand

It's a mango season here in Malaysia and i'm over excited. I bought mangoes almost alternate days and my fridge are too full to store for another bag full of mangoes. My kids are bored with eating fresh mangoes everyday and that put mom to crack her head what to do next with all those golden mangoes. That's when mango shrikand trigger me. Absolutely rich and creamy Indian dessert perfect to beat the summer heat.

This no cook mango shrikand is absolutely divine and loaded with goodness of mangoes and yogurt. A guilt free dessert for all those weight watchers and furthermore, its easy peasy to dish out. Some mango shrikand recipes call for the usage of saffron but, i prefer the ultimate flavor of mango in mine thus, i omitted saffron in my preparation. Sometimes, instead of using hung curd for my shrikand, i opt for a shortcut method by using the thick and creamy plain Greek yogurt which, works wonder. The traditional way of preparing mango shrikand is, to mix well the curd and pureed mango mixture. This time around i decided to layer them instead. You can easily mix them just before consuming or dig your spoon till the bottom of the serving glass and enjoy the layer of two different flavor of sweet mango and the chilled creamy yogurt. Do try the recipe and enjoy the wholesome goodness of summer.

Ingredients

1/2 cup hung curd
2 tbsp granulated white sugar
1/4 cup mango pulp
Dash of cardamom powder

Garnishing

Cubed mango pulps


Methods

In a blender, puree the mango without adding water.

Hung the curd in a muslin cloth for 30 minutes making sure all the water are completely drained.

Transfer the thick curd into a medium bowl and whisk.

In another bowl, add the pureed mango,sugar and cardamom powder.

Scoop the whisked curd into a serving glass and top with pureed mango mixture.

Garnish with cubed mango pulps.

Refrigerate for an hour

Serve chill


Notes

Adjust sugar according to your preference

If using Greek yogurt, hangging the yogurt in muslin cloth is not necessary as the Greek yogurt are thick enough to use straight from the tub.

If adding saffron, crushed the saffron and add them in the pureed mango mixture.

Instead of topping the curd with pureed mango, you can mix them with the curd which is a more traditional way of preparing mango shrikand.

Chopped mixed nuts such as almonds and pistachios can be used for garnishing as well