Srikhand Sweet Yoghurt with Mango
This is a simple and healthy option for a dessert, especially in mango season. It can be made with tinned mango pulp, but omit sugar for this, as tinned pulp is already too sweet. Serves 4-6
Also see Srikhand
500 ml. or 1/2 litre thick natural yoghurt or Greek style yoghurt
2 tbs. castor sugar*.
2 medium to large ripe mangoes, peeled
1 tsp. ginger, peeled and finely grated (grated lime rind also tastes good)
A few strands of saffron, soaked in 1 tbs. of warn milk or water
1 tsp. green cardamom seeds, ground (ready-made cardamom is less flavoursome, so you may need more)
*Generally, mangoes are quite sweet by themselves, so add sugar only if you have a sweet tooth.
If using home made yoghurt, hang it in muslin cloth for 2-4 hours and allow the water to drain away.
Place yoghurt and sugar in a bowl and beat, to make it smooth. Keep chilled in the fridge.
Take mango flesh off the stone and mash it into pulp. You can do this in a food processor or blender.
Place mango, yoghurt, ginger, soaked saffron and cardamom powder in a bowl and beat well.
Spoon the mix out into individual dishes or wine glasses (looks good served in wine glasses). You can decorate it with a few bits of chopped mango or a swirl of plain yoghurt on top.
You can make this dessert rich by folding in 150 ml. or 1/4 pint of whipped double cream.
You can garnish each glass with a few flaked almonds lightly roasted in a microwave, for 2 minutes on high. Or you can decorate with chopped pistachios (blanched and unsalted).