Make Ahead

Mango Srikhand

June 24, 2011
3 Ratings
Photo by Joseph De Leo
  • Serves 6
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • healthierkitchen
  • Panfusine
  • lorigoldsby
  • gingerroot
  • arielleclementine
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

23 Reviews

healthierkitchen August 17, 2016
can you make this without a food processor, using a whisk or such?
healthierkitchen August 17, 2016
or maybe an immersion blender?
Panfusine August 17, 2016
yep, I think AManda Hesser did a demo of this version for her kids class, and there was no appliances involved.
healthierkitchen August 19, 2016
right! I remember that! I'll search for her article on that. Thx!
Gaz August 3, 2013
Hi Panfusine. Do you whip the cream before the first step, or whip it in the food processor with the mango etc?
Panfusine August 3, 2013
I Whip it with the mango Gaz.
marcella F. July 19, 2012
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!
Panfusine July 19, 2012
About 4-5 oz wd be right
Panfusine May 25, 2012
LO! :-)
lorigoldsby May 25, 2012
Congrats Panfusine! Beautiful, as always.
Panfusine May 25, 2012
Thanks Lori!
gingerroot May 10, 2012
Sounds delicious and gorgeous to boot.
Panfusine May 25, 2012
thanks gingerroot!
i adore mango lassis and am very excited about your recipe!
Panfusine May 25, 2012
you'll definitely love this then arielleclementine!
healthierkitchen May 5, 2012
this does sound delicious!
Panfusine May 6, 2012
Thanks Healthierkitchen!
Bevi May 4, 2012
This is perfect for a quick yet elegant dessert! Congrats!
Panfusine May 6, 2012
Thanks Bevi
Panfusine May 6, 2012
Thanks Bevi!
So glad to find this after reading the Hotline thread. Love all of the flavors going on here . . . mango, saffron, and cardamom, yum!
Panfusine May 25, 2012
thanks cookinginvictoria!
creamtea May 2, 2012
The famous Mango srikhand by Panfusine!