Yogurt is hung to make it thick. Fresh or frozen grated coconut is mixed with hung yogurt along with fresh mango pulp. Garnish with sliced almonds and serve mango coconut shrikand immediately.
Makes: around 2 Servings of Mango Coconut Shrikand.
Fresh Ripe Mango Pulp 10 Tbsps or more
Fresh or Frozen Grated Coconut 1 Tbsp
Cardamom 1 Pod
Sliced Blanched Almonds 4 Tbsps
Sugar to Taste
Method of preparation:
Crush the cardamom pod and remove the seeds and grind the seeds into fine powder.
Freshly grate the coconut or use frozen grated coconut.
Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. Alternatively, hang it above the kitchen sink for couple of hours and then refrigerate for an hour or so.
Remove the thick yogurt onto a mixing bowl, stir in mango pulp, sugar, cardamom powder, grated coconut and sliced almonds.
Garnish with sliced almodns and serve mango coconut shrikand immediately.
Notes: Make sure to make the yogurt extra thick since we are using mango pulp.
Suggestions: Make sure to use full fat yogurt for better taste.
Variations: You can also add honey instead of sugar if you wish. Few tablespoons of fresh coconut milk can also be added to the yogurt if you wish.
Other Names: Mango Coconut Shrikand.