Yogurt is hung to make it thick. Fresh ripe mango is very finely chopped and mixed with hung yogurt along with fine sugar. Serve mango shrikand immediately.
Makes: around 3 Servings of Mango Shrikand .
Plain Yogurt 2 Cups
Fresh Ripe Mango 1 Small
Cardamom Powder a big Pinch
Nutmeg Powder a tiny Pinch
Sliced Blanched Almonds 4 Tbsps
Sugar to Taste
Method of preparation:
Crush the cardamom pod and remove the seeds and grind the seeds into very fine powder.
Grate the nutmeg for the nutmeg powder.
Wash, peel and very finely chop the ripe mango.
Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in chopped ripe mango, sugar, cardamom powder, nutmeg powder and sliced almonds.
Garnish with sliced some chopped mango and serve mango shrikand immediately.
Notes: Make sure to make the yogurt extra thick if you use the mango juice to thin the yogurt.
Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of mango juice can also be added to the yogurt if you wish.
Other Names: Mango Shrikand.