Mango and Saffron Yoghurt
By OcadoLife
Published on 12 October 2022
Mango and Saffron Yoghurt, or shrikhand, is a classic Gujarati dessert that makes a refreshing end to a meal, says food stylist and writer Sonali Shah. Traditionally, the yoghurt is hung in muslin for hours until it’s really thick, then it’s laced with spices, but her recipe is a cheat’s version that uses thick greek yoghurt and tinned mango pulp. Use any leftovers as a colourful topping for a pavlova, instead of the usual whipped cream.Time and servings
10 minsTotal time
10 minsPrep time
Ingredients
- 950 g of thick greek yoghurt
- 200 g of icing sugar, sieved
- 200 g of mango pulp, plus extra 4 tbspto garnish
- 20 g of chopped almonds
- 20 g of shelled pistachios, roughly chopped
- 1 large pinch of saffron, lightly crushed
- 4 cardamom pods, husks removed, seeds crushed
Method
Step 1
In a bowl, whisk together the yoghurt, icing sugar and 200g mango pulp until well combined.Step 2
Dollop over the 4tbsp mango pulp in small blobs, then use a knife or skewer to swirl it in a pretty pattern.Step 3
Sprinkle over the chopped nuts, saffron and crushed cardamom seeds and serve. Store leftovers in a chilled airtight container for 3-4 days.