Mango shrikhand



  1. Peel out mango, cut and blend it. Mango pulp is ready .keep aside.
  2. Slice the pistachio, almond, and cashew nut. Keep aside.
  3. Take a strainer put muslin cloth on it.
  4. Put the strainer on the mixing bowl.
  5. Pour the curd on this strainer, and place this into the refrigerator for 6-8 hours, so that all the liquid from curd gets drained. Now thick curd (hung curd) is ready .keep aside.


  1. Take mixing bowl put hung curd into the bowl and Blend/whisk the hung curd.
  2. Pour mango pulp and blend it again so that it mixes well.
  3. Add sugar, cardamom powder, pistachio, almond and cashew nut and mix well.
  4. Chill this into refrigerator for minimum 2-3 hours.
  5. Now mango srikhand is ready to serve


  1. curd/yogurt should not be sour.
  2. Mango should be sweet.
             The dish is served chilled.



CC BY-NC-SA 4.0 Mango shrikhand by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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