As summer temperatures continue to rise, mango-based desserts remain a seasonal favourite across Indian households. Bringing together the richness of hung curd and the sweetness of ripe mangoes, Chef Karthikeyan
from The Den Bengaluru shares a simple yet indulgent mango shrikhand recipe that is perfect for the season.
Made using thick hung curd, fresh mango pulp and delicately flavoured with cardamom and saffron, the dessert strikes the perfect balance between refreshing and decadent. The addition of finely chopped dry fruits adds texture, making it an ideal chilled treat for summer gatherings or festive meals.
To prepare the dessert, yoghurt is first hung in a muslin cloth for around four to five hours to remove excess water and achieve a thick, creamy consistency. The hung curd is then whisked until smooth and lump-free before fresh mango pulp is folded into the mixture.
Icing sugar, cardamom powder and saffron soaked in warm milk are added next, creating a rich and aromatic flavour profile. Once the mixture reaches a silky texture, it is refrigerated for one to two hours to allow the flavours to blend beautifully.
Before serving, the mango shrikhand is garnished with finely chopped dry fruits and a few strands of saffron for an elegant finishing touch.
Ingredients
2 cups hung curd
1 cup mango pulp
1/2 cup icing sugar
1/2 tsp elaichi powder
6 strands saffron soaked in warm milk
5 gm finely chopped dry fruits
Creamy, cooling and packed with seasonal flavours, this easy mango shrikhand recipe makes for the perfect summer dessert.
