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Mango Shrikhand Frozen Yogurt

Tanvi Srivastava
Mango Shrikhand Frozen yogurt is an easy, make-ahead indian mango dessert made with a handful of ingredients.This fro yo is really simple to make (no ice cream maker needed) and uses just 5-6 ingredients. You simply mix the ingredients (takes about 10 minutes) and freeze. 
5 from 1 vote
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Prep Time 10 minutes
4 hours 10 minutes
Course Dessert
Cuisine Indian
Servings 8
Calories 204 kcal

Equipment

  • 2 Large Bowls
  • Mesh Strainer

Ingredients
  

  • 2 lb (~1kg) plain whole milk yogurt or 3 cup greek yogurt
  • 1 .5 cup thick mango pulp canned or fresh
  • ⅓ cup powdered sugar or use boora, adjust to taste
  • 4 tablespoon condensed milk
  • ½ teaspoon cardamom powder
  • 6-10 saffron strands dissolved in 1 tablespoon warm milk
  • ¼ cup mixed nuts finely chopped, optional

Instructions
 

  • Place a mesh strainer over a large bowl. Make sure that there is enough space between the bowl bottom and the strainer for whey to collect without touching the yogurt. Line the mesh with double layer of cheesecloth or muslin.
  • Add yogurt on top of cheesecloth and tie the ends of the cheesecloth together to form a bundle. Place some weight on top, (I use my heavy cast iron skillet ) Place the bowl in the fridge for at least 10-12 hours.
    Skip these two steps if you are using greek yogurt to make shrikhand.
  • Add the strained yogurt to a bowl. Add rest of the ingrdedients listed and using a whisk, mix everything. Whisk for good 5-6 minutes so that its little fluffy like whipped cream. You can use a stand mixer as well.
  • Transfer everything to a shallow dish or a 8 inch baking dish. Using a spatula spread the shrikhand evenly. Then cover the dish with a foil and keep in the freezer for 40-50 minutes.
  • After an hour, take the shrikhand out and stir using a soft spatula. At this point it would be thickish and frozen on sides of the baking dish. Use the spatula to stir the frozen yogurt back with the soft. Flatten, fold over and stir. Do this till the entire shrikhand looks soft again.
  • Return to the freezer and let freeze for 4-5 hours, stirring it every 30-40 minutes. Stirring makes sure that no large ice cubes form and the yogurt stays creamy. 
  • Once completely frozen, scoop and serve. You can add chopped nuts, saffron strands or nuts as desired on top.

Notes

  • Avoid using no fat or skim milk/low fat yogurt. Choose full fat yogurt to make shrikhand.
  • Dont use sweetened yogurt. We want plain & unflavored yogurt. 
  • You can use homemade yogurt for this recipe. 
  • If you dont have canned mango, skip the mangoes and simply make this recipe with rest of the ingredients. As delicious!
  • Different brands of canned mango puree or varieties of mango have different sweetness level, adjust sugar to your taste. 
Variations 
  1. You can use fruits like berries or peaches to flavor the yogurt instead of mango. Blend the fruit fine and strain(if needed) to remove the seeds etc. 
  2. Add ¼ cup ground pistachios to make Kesar Mango pista shrikhand. 
  3. Add Thandai Masala to add extra festive touch. 

Nutrition

Calories: 204kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 76mgPotassium: 242mgFiber: 1gSugar: 28gVitamin A: 1202IUVitamin C: 7mgCalcium: 174mgIron: 6mg
Tried this recipe?Let us know how it was!