No sooner the Mango season comes to an end than I look forward to the next. There is something mysteriously festive about the mango season. It kindles the imagination of food lovers (and makers) and in every house there wafts the smell of mangoes and the aroma of dishes prepared with it. It was one such mango season last year when I had made a jar full of mango pulp to be used in different forms- plainly with luchees, as dessert topping with vanilla ice-cream, etc. I wanted to try out something different. Having come from Mumbai, where Shrikhand is so easily available and is eaten so often, I had almost forgotten the taste of it ever since we moved to the North where it’s not readily available. I took the recipe from my Mother and was delighted the way it turned out. I’ve been making it often ever since and it’s relished by one and all. You can serve it with luchees, rotis, or simply eat a scoop of it after a meal.
- Yogurt 2 cups
- Mango Pulp- ½ cup
- Powdered Sugar: ¾ cup
- Cardamom powder – 2 pinches
- Sunflower seeds (charoli/chironji) optional- 1 tsp
- Put yogurt in a muslin cloth and hang it for one hour to drain away excess whey.
- Press to make sure all the excess water is removed.
- Blend with mango pulp, sugar and cardamom powder in a blender to make it smooth.
- Garnish with Sunflower seeds and serve chilled with Luchees
Preparation Time: 15 minutes