Mango Srikhand
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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. - elbellguttman - Food52
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
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mangoes
- This recipe was entered in the contest for Your Best Dish in the Raw
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10 months 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!
10 months ago Panfusine
About 4-5 oz wd be right
12 months ago Panfusine
LO! :-)
12 months ago lorigoldsby
Congrats Panfusine! Beautiful, as always.
12 months ago Panfusine
Thanks Lori!
about 1 year ago gingerroot
Sounds delicious and gorgeous to boot.
12 months ago Panfusine
thanks gingerroot!
about 1 year ago arielleclementine
i adore mango lassis and am very excited about your recipe!
12 months ago Panfusine
you'll definitely love this then arielleclementine!
about 1 year ago healthierkitchen
this does sound delicious!
about 1 year ago Panfusine
Thanks Healthierkitchen!
about 1 year ago Bevi
This is perfect for a quick yet elegant dessert! Congrats!
about 1 year ago Panfusine
Thanks Bevi
about 1 year ago Panfusine
Thanks Bevi!
about 1 year 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.
about 1 year ago Panfusine
Thanks sdebrango!
about 1 year ago Panfusine
Thans sdebrango!
about 1 year 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!
12 months ago Panfusine
thanks cookinginvictoria!
about 1 year ago creamtea
The famous Mango srikhand by Panfusine!