Recipe by: Tejashree Datey

Source: Family Recipe

Serves 8


  • 1 kg full cream set yoghurt (I used Nestle Asli)
  • 2 cups sugar
  • Mango pulp of 2 mangoes
  • 1 Mango cut in pieces
  • Chopped pistachios


  • Pour 1 kg yoghurt in muslin cloth and hang it for 8-10 hours to get 400 grams of hung curd. Put hung curd in a bowl and refrigerate for an hour.
  • Now add about 2 cups of sugar and mango pulp and stir. Once the sugar starts dissolving a cream consistency will be formed.
  • Serve cold with Mango pieces and chopped pistachios.

Download PDF here: Indian Mango Shrikand