Mango Shrikhand (Strained Yoghurt Dessert)

Name: Mango Shrikhand (Strained Yoghurt Dessert)
Total time: 3 h 20 min
Cuisine: Indian
Ingredients: 600g full fat Greek yoghurt; 200g tinned mango pulp, Alphonso if you can; 3 tbsp caster sugar; 0.5 tsp ground cardamom; 0.25 tsp saffron strands; 1 tbsp warm whole milk; 1 ripe mango, peeled and diced, to serve

Thick, creamy strained yoghurt folded with mango, cardamom and saffron. Cool, simple and gluten free.

Time3 hr 20
LevelEasy
Costabout £1.02 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

600 gfull fat Greek yoghurt
200 gtinned mango pulpAlphonso if you can
3 tbspcaster sugar
½ tspground cardamom
¼ tspsaffron strands
1 tbspwarm whole milk
1ripe mangopeeled and diced, to serve

Method

1
Line a sieve with a clean tea towel or muslin and set it over a bowl. Spoon in the Greek yoghurt, cover and drain in the fridge for 3 hours. The yoghurt should become very thick, like soft cream cheese.
180 min
2
Soak the saffron in the warm milk for 10 minutes.
10 min
3
Tip the thick yoghurt into a clean bowl, discarding the liquid in the bowl. Whisk until smooth.
4
Fold in the mango pulp, sugar, cardamom and the saffron milk. Taste and add a little more sugar if you like.
5
Chill until ready to serve, then spoon into glasses and top with the diced mango.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.