I have used real mangoes in this recipe, but aunty recommends using tinned alphonsa mangoes instead of pureeing the mangoes.
Note: This is not an authentic shrikhand recipe. But comes handy when we need to prepare a dessert without much effort.
|Mango shrikhand using sour cream|
Sour cream - 1 cup (fat free or whole)
Cream cheese - 2 tbsp (optional)
Powdered sugar - 1/2 cup + up to taste
cardamom powder - 1/2 tsp
Mango - 1 (or 1/2 cup puree)
Mango - 1/2 (chopped)
Sieve the powdered sugar to get rid off the lumps (this step is a must).
Using a fork, mix the sour cream and cream cheese separately, till they get a smooth texture.
Puree the mango. Chop another mango and take a handful for this recipe and enjoy the other half yourself:)
Add mango puree, cardamom powder, chopped mango to the above and mix well.
Keep refrigerated in an air tight container for almost 2 hours (or till it gets chill).
Garnish with chopped pistachios while serving.
Serve as dessert.