With the mango season kicking in, the Indian kitchen gets busy crafting numerous culinary fares. From savoury dal and tart chutneys to sweet mithai, there is an endless supply of recipes pleasing every palate. Chef Angat Grewal, Executive Sous Chef, Bengaluru Marriott Hotel Whitefield, loves to work with mangoes, thanks to their sheer resourcefulness. The king of fruits, mango is a very versatile ingredient, offering a delightful combination of sweetness and tropical flavours. Its vibrant yellow-orange flesh adds colour to dishes. "It works wonders in refreshing salads, salsas, and chutneys, adding a tangy and fruity twist. Mango can be pureed or diced and incorporated into smoothies, desserts, or baked goodies, lending a natural sweetness. It also pairs well with proteins like chicken and seafood, providing a delightful contrast of flavours," shares Chef Angat. In its raw and ripe state, he opined that this fruit brings a touch of tropical indulgence to any culinary creation.
Celebrating this fruit, several eateries across India have been hosting mango food festivals, pop-ups and culinary experiences. Resonating with that spirit, Chef Angat has curated a menu around this fruit.
"Mango Shrikhand holds a cherished place in my heart, evoking nostalgic childhood memories. Hailing from Pune, my mother discovered a deep affection for this delectable treat and lovingly passed down the tradition to us. With each nibble, I am transported back to the joyful moments spent with family, relishing the creamy goodness of Mango Shrikhand and creating beautiful, lasting memories, "he narrates.
Mango Shrikhand Recipe
The unique blend of sweet ripe mangoes and creamy, strained yoghurt makes the Mango Shrikhand a speciality. This dessert offers a delightful combination of tangy and fruity flavours with a silky-smooth texture. It is often garnished with saffron, nuts, and cardamom, enhancing its aromatic appeal.
Preparation time: 40 minutes
Setting Time: 5 hours
Serves: 4
Ingredients
- 2 cups plain yoghurt
- ¼ cup sugar powdered into blender or grinder
- Few strands of saffron crushed into mortar and pestle
- 1 teaspoon milk
- ¼ teaspoon green cardamom seeds powder
- ½ cup Mango pulp or puree (1 small mango pureed into blender)
- 4 tablespoons Chopped nuts (almonds, cashews, pistachios) optional
Method
- Take a big, deep bowl and place a strainer and cheesecloth. Choose the bowl deep enough that the strainer's bottom part is not touching the collected liquid. Add yoghurt to it
- To make a knot, gather the fabric's ends and twist and tie. The minimum recommended refrigeration time is 5 hours.
- Dissolve the crushed saffron in warm milk.
- To make mango pulp, put mango pieces into the grinder jar. Blend it until smooth. Do not add any water to it
- Add powdered sugar and saffron milk to the hung curd. Fold that without whisking or stirring it vigorously.
- Now add mango pulp, cardamom powder and chopped nuts by folding them in.
It is ready to devour. Serve it with puris or enjoy as is.