Mango Matho
Mango Matho – mango flavored yogurt based Indian dessert made with minimal ingredients like whole milk yogurt, powdered sugar, hint of saffron and cardamom powder!
Matho is a lighter/thinner version of Shrikhand. Shrikhand is thick creamy yogurt based dessert. Matho is made similar way as shrikhand, however matho is thinner than shrikhand. And it usually has fruits added to it. Mixed fruits matho is one of the most sought after desserts during summers. My mom has been making mango matho for Holi every year for as long as I remember. Mango matho, keda methi na bhajiya along with Masala/Tikhi Puri has been our pre set Holi menu for years. I like to continue the same tradition for my own girls!
I have seen my mother and my mil making lot of efforts to make shrikhand and this ligher version of Matho. Having a busy life style, I try to find easy ways to make our traditional recipes. This recipe is a good example of that. My mother always used fresh mangoes and mixed all the ingredients by hand until it gets to perfectly smooth and creamy consistency. However, I like to use canned mango ras for this recipe. And mixing all the ingredients in a standing mixer makes this recipe extremely easy!
This Indian dessert has been our family (my side of the family) favorite for years. And now seeing my own kids enjoying this tradition along with all of us makes this tradition even special! This is one of those recipes that is very near and dear to my heart for that very reason. If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this creamy deliciousness!
Happy & Healthy Eating!
Mango Matho
Ingredients
- 5 lbs Whole Milk Yogurt Indian style full fat yogurt or plain full fat greek yogurt
- 2 tbsp Whole Milk
- 10 strings Saffron
- 1½ cup Powdered Sugar
- 2 cup Canned Mango Ras can be sub with fresh Smooth Mango Pulp
- ½ tsp Cardamom Powder
- ¼ cup Sliver Nuts (almond, pistachio, cashews)
- 1 cup Fresh Mango Cubes
Instructions
- Wrap yogurt in a cheese cloth, secure it well with a string. Hang it over night in the fridge. It might be difficult to hang in the fridge. I like to place wrapped up yogurt in a flatten colander strainer with a plate underneath to catch the water, while I place some weight on top of the yogurt wrapped in a cheese cloth. Place this setting in the refrigerator over night to get rid of as much water as possible.
- 10 minutes before making the matho, soak saffron in warm milk for 10 min.
- Once hung yogurt/curd is ready. Place it in a big bowl or a bowl of standing mixer.
- Add saffron milk, powdered sugar, mango ras/pulp and cardamom powder in the same bowl as hung yogurt/curd.
- Mix everything very well into smooth consistency, until everything is very well blended with no lumps. This step is so much easier when you use standing mixer or hand mixer to blend everything into smooth consistency.
- Once everything is mixed well, add slivered nuts and fresh mango cubes.
- Mix gently! It is ready serve with some pipping hot puris and bhajiyas!! It can be stored in the refrigerator unto 3-5 days.