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Mango and Saffron Yoghurt

Mango and Saffron Yoghurt

By OcadoLifePublished on 12 October 2022Mango 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.
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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.