Sunday, February 24, 2013

Mango & Saffron Srikhand

Yogurt Mousse with Mango & Saffron
Mango pulp and Greek yogurt are staples in my pantry. When guests arrive for dinner on short notice, this dessert is very easy to whip up and is always a hit! Rose syrup and mango pulp are available in Indian grocery stores, as are saffron & cardamom powder.

Prep Time: 5 min
Chill Time: 1 hour or overnight
Serves: 4-6

½ cup mango pulp
1 (7 oz.) tub Greek yogurt
¼ tsp. cardamom powder
1 tsp. rose water
sugar to taste
½ tsp. saffron (kesar), crushed
1 Tbsp. milk

  1. Stir half the crushed saffron into milk, microwave for 10 seconds and set aside.
  2. Beat mango pulp with yogurt, rose water, cardamom powder and soaked saffron.
  3. Adjust sugar according to taste.
  4. Transfer to a serving dish and garnish with remaining crushed saffron.
  5. Chill in the refrigerator overnight or for at least an hour.
  6. Serve chilled.

Note: If Greek yogurt is not available, use plain yogurt that has been drained of all moisture.