Mango Srikhand

By • June 24, 2011 • 22 Comments

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Author Notes: The Mango lassi's 'solid' cousin! Mango Srikhand is a classic dessert/snack dish from the Western Indian state of Maharashtra, home to the Alphonso Mango, undoubtedly the best tasting variety of mangoes in the world. The traditional version is simply a blend of sweet mango pulp with thickened yogurt, spiced up with cardamom and saffron. My version is a whipped lighter (ok, it does have a generous component of whipped cream) variation. Adding the Meyer Lemon juice at the end tends to help the whipped cream hold up its shape better & also adds a lovely citrus tang to the simple, yet delicious dessert.Panfusine

Food52 Review: Testing notes from Whole Foods Market Cooking: Panfusine's spiced and spoonable Mango Srikhand would be a refreshing and welcome treat any time of day. A quick zap in a food processor (we found a full-size one worked best) produces a beautifully speckled, soft yellow pudding thanks to the saffron threads and crushed cardamom. Don't skimp on the pistachios -- the crunch is a great complement to the creamy mango yogurt mixture. - elbellguttmanFood52

Serves 6

  • 1.5 cups plain greek yogurt
  • 4 slices ripe mango from a can (OR)
  • 3 whole peeled, Champagne or ataulfo mangoes preferred here, just the 'cheeks'
  • 4 teaspoons confectioners sugar
  • 8-10 strands of saffron, plus more for garnishing
  • seeds from 3 cardamom pods (powdered)
  • 5-6 pistachio,halves for garnishing
  • 1/2 cup Heavy whipping cream
  • Juice of 1 meyer lemon or a small regular lemon
  1. In a small food processor, blend the mangoes, cardamom powder, saffron, confectioners sugar & whipped cream until the mixture has the thick texture of pancake batter.
  2. Keeping the processor on, add the Greek yogurt (and extra sugar, if desired). Once the yogurt has been incorporated, Add the Lemon juice. Allow the processor to run for 30 seconds more until the citrus completely mixes. Transfer the yogurt into a serving bowl or individual ramekins, garnish liberally with pistachio and a couple of saffron strands. Chill until set (the texture should be similar to pudding). Serve cold.
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Comments (22) Questions (0)


over 1 year ago Gaz

Hi Panfusine. Do you whip the cream before the first step, or whip it in the food processor with the mango etc?


over 1 year ago Panfusine

I Whip it with the mango Gaz.


over 2 years ago marcella from italy

Hi Panfusine, I only have access to canned mango puree: how much should I use instead of the 4 slices?
thank you! Your recipe sounds lovely and I can't wait to try it!


over 2 years ago Panfusine

About 4-5 oz wd be right


almost 3 years ago Panfusine

LO! :-)


almost 3 years ago lorigoldsby

Congrats Panfusine! Beautiful, as always.


almost 3 years ago Panfusine

Thanks Lori!


almost 3 years ago gingerroot

Sounds delicious and gorgeous to boot.


almost 3 years ago Panfusine

thanks gingerroot!


almost 3 years ago arielleclementine

i adore mango lassis and am very excited about your recipe!


almost 3 years ago Panfusine

you'll definitely love this then arielleclementine!


almost 3 years ago healthierkitchen

this does sound delicious!


almost 3 years ago Panfusine

Thanks Healthierkitchen!


almost 3 years ago Bevi

This is perfect for a quick yet elegant dessert! Congrats!


almost 3 years ago Panfusine

Thanks Bevi


almost 3 years ago Panfusine

Thanks Bevi!


almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Mango Lassi is one of my favorite drinks and this (the solid cousin)is so simple and perfectly delicious.


almost 3 years ago Panfusine

Thanks sdebrango!


almost 3 years ago Panfusine

Thans sdebrango!


almost 3 years ago cookinginvictoria

So glad to find this after reading the Hotline thread. Love all of the flavors going on here . . . mango, saffron, and cardamom, yum!


almost 3 years ago Panfusine

thanks cookinginvictoria!


almost 3 years ago creamtea

The famous Mango srikhand by Panfusine!