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Mango Shrikhand/Greek Yogurt Mango Pudding

Updated: May 9, 2021

It is Mango season and Its Gudi Padwa or Ugadi today and what better way to celebrate this festival than to gorge on some yummy Mango Shrikhand. Mango Shrikhand is a traditional Gujarati, Maharashtrian recipe made using hung curd, fresh mango puree. It's served as dessert or side dish with puris.

Puri (also spelled Poori) is a deep- fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.

Without wasting your time, here's the recipe to Mango Shrikhand.

Made with hung curd, this sweet is light and perfect for those summery meals.


  • The mango that you are should be really ripe and juicy.If you are not able to find such mangoes in what part of the country you are staying at- I suggest either using canned mango puree or visit a nearby Indian store to get the mangoes.

  • If you are using homemade curd or Indian style Yogurt, make sure to hand it in a muslin cloth for at least an hour. We are looking at thick curd here with minimal liquid. Using greek yogurt is another option and you don’t have to hand it as it is already quite thick.

  • You can have this dish for Vrat or Indian fasting.

  • Never use a blender to mix the curd with mango puree. It will make the consistency of the curd very thin. Always use a handheld whisk to mix everything. To make Mango Shrikhand with Greek yogurt, you don’t have to hang the curd since Greek yogurt is quite thick.


  • 3 to 3.5 cup Indian Curd or Greek Yogurt

  • 2 cups Mango Puree or 2 whole Mangoes chopped and blended with no water to make a puree.

  • 4-5 green cardamom, crushed

  • 1 pinch saffron strands

  • ½ cup sugar or as required


  • Take a muslin cloth and spread it on a big bowl.

  • Pour the curd in the cloth.

  • Now bring the ends of the cloth together and hang it on a support to drain the water from the curd.

  • Let the curd hang for 2-3 hours.

  • The thick curd that is collected now is called CHAKKA.

  • Mix the chakka with the remaining ingredients (Mango puree, cardamom powder and sugar)

  • Whisk nicely and softly to make it smooth. Don't mix it roughly.

  • Taste the shrikhand for sugar before serving.

  • Transfer in the serving bowls.

  • Garnish with almonds or saffron strands.

  • Served chilled as is or with Poories.

Let me know in comments how you celebrated this day.

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