This mango shrikhand is a lovely side to the varied flatbreads we make. As delicious as breads are, most people don’t like to eat them as is. We need some accompaniment to go with them. Since it is summer a mango side is the need of the hour. I chanced upon some delicious juicy alphonso mangoes this time round. Though we ate up most of them as is, I did not want to deprive my blog of the King of Mangoes. So I came up with this simple no cook dish with the last two mangoes of the pile. This Alphonso mango shrikhand is easy to make and very flavorful and a perfect accompaniment to any flatbread of your choice. We had them with some mini bhature that I made with the leftover sourdough starter. That is a recipe for another day. It was a fabulous combination if I may say so myself.
Shrikhand is a popular and versatile dish and the nice part is that the flavour profile can be modified to suit everyone’s individual taste buds. Another favorite of mine is Kesar Elaichi Shrikhand which is a saffron and cardamom flavoured one. Some other popular flavours are chocolate, strawberry, almond, pistachio, dry fruits, etc. The best part is that the recipe remains the same for all of them. Instead of the mango puree, you could add the flavour of your choice and get to enjoy a delicious creamy sweet dish. Since it is a no cook dish, you can add as much or as little sugar you like and keep the flavour as much as your prefer. I would suggest that you add a little of the flavour and sugar to the hung curds and mix well. taste it and improve it as you like.
- 400 gms Thick curds
- 120 gms Mango puree
- 4 tbsp Sugar (or as required depending on the sweetness of the mango)
- 1/2 tsp Cardamom powder (Optional)
- Transfer the curds to a kitchen cloth or cheesecloth and tie up the cloth tightly
- Let the entire water drip from the curds into a bowl below the cheesecloth. Ensure that the cloth does not touch the bottom of the bowl else the water wont drain out
- After around 4 hours the curds would lose all the water and become thick
- Transfer this to a bowl
- Peel 2 small alphonso mangoes and transfer the pulp to a blender / mixer
- Add sugar to the blender and blend the mango and sugar to a smooth puree
- Add the mango puree as required to the curd in the bowl to form a thick mix
- Mix well to form a smooth shrikhand mixture
- Chill for a couple of hours preferably before serving
- Enjoy with any flatbread of your choice