Mango Shrikhand — Strained Yogurt with Fresh Mango

Mango Shrikhand — Strained Yogurt with Fresh Mango

Quick recipe summary
Strain yogurt 4 hours, whisk with sugar and cardamom, fold in Chaunsa pulp. Serves 4. Originally Gujarati, embraced across South Asia.

Why this recipe works

Shrikhand is the Gujarati tradition of straining yogurt to remove whey, creating an intensely thick, almost cheese-like dairy base. Mango shrikhand is the seasonal premium variant.

What's great about this approach

  • Thick, rich, no-cook dessert
  • Naturally gluten-free
  • Make-ahead
  • Lighter than ice cream

What to watch for

  • Straining time is non-negotiable — 4+ hours
  • Use full-fat yogurt
  • Sugar must be powdered — granulated leaves grit

At a glance

Prep Cook Servings Difficulty
20 min 240 min 4 Beginner

Ingredients

  • 3 cups full-fat plain yogurt
  • 1/2 cup powdered sugar (adjust to mango sweetness)
  • 1 cup Chaunsa mango pulp, strained smooth
  • 1/2 tsp ground cardamom
  • Pinch of saffron threads, soaked in 1 tsp warm milk
  • Chopped almonds + pistachios for garnish

Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa

Step-by-step instructions

  1. Place a muslin cloth over a strainer set over a bowl. Pour yogurt into cloth.
  2. Gather corners and hang or weigh down to drain whey. Refrigerate during straining.
  3. Strain 4+ hours, ideally overnight, until yogurt is thick like soft cheese (loses about half its volume).
  4. Transfer strained yogurt (hung curd) to a bowl.
  5. Whisk in powdered sugar, cardamom, and saffron-soaked milk.
  6. Fold in mango pulp gently — leave swirls for visual contrast.
  7. Refrigerate 30 min before serving.
  8. Garnish with nuts and serve in small bowls.

Tips from our family kitchen

  • Save the whey — use in dough for parathas or roti for extra protein
  • For a richer version, replace 1/3 of strained yogurt with mascarpone
  • Layer in glass cups for a parfait look

Frequently asked questions

Is shrikhand Indian or Pakistani?

Originally Gujarati (western India). Widely adopted across Pakistan, especially Sindh, due to shared Sindhi-Gujarati culinary heritage.

How long does shrikhand keep?

2 days refrigerated. The mango oxidizes after that.

Can I use Greek yogurt instead of straining?

Yes — saves time. Use full-fat Greek yogurt; the texture is similar.

Need fresh mangoes for this recipe?

Our 2026 harvest — hand-picked, naturally ripened, cold-chain shipped Pakistan-wide. Browse premium boxes

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan

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