Mango and cardamom shrikhand

  • serves 4
  • Easy

Shrikhand is a traditional Indian dessert made from strained yogurt. This recipe for mango and cardamom shrikhand plays on classic Indian flavours with a crunchy pistachio topping.



  • natural yoghurt 500g
  • saffron a pinch
  • caster sugar 140g
  • green or cardamom or pods 1 tsp, seeds ground
  • mango 1 ripe, peeled and diced
  • pistachio kernels 2 tbsp, toasted and chopped


  • Step 1

    Put the yoghurt in a piece of muslin and sit in a sieve over a bowl. Leave for 6 hours or overnight to drain and thicken. Put the saffron in a bowl with a drop of boiling water and leave for 5 minutes. Add the strained yoghurt, sugar and cardamom and fold together.

  • Step 2

    Put most of the mango in bottom of 4 jars or glasses, spoon the yoghurt mix on top and finish with more mango and the pistachios.

Nutritional Information

  • Kcals 333
  • Carbs 56.2g
  • Protein 9.2g
  • Fat 8.2g
  • Salt 0.4g
  • Fibre 2g