Golden Mango Chikoo Shrikhand
Steps
- 1
Strain yogurt in muslin cloth or mesh strainer for 3–4 hours until thick.
- 2
Peel and blend half the mango into a smooth puree.
- 3
Finely chop the remaining mango and chikoo.
- 4
Whisk strained yogurt until smooth and lump-free.
- 5
Mix in mango puree, then add sugar gradually and dissolve.
- 6
Stir in vanilla extract and cardamom powder if using.
- 7
Gently fold in chopped mango and chikoo.
- 8
Chill for 1–2 hours before serving.
Tips
Lightly whisk or sieve the yogurt after straining for a silky, market-style texture. Avoid adding too much chikoo as it can make the shrikhand slightly heavy—balance with mango for freshness.
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