Mango Matho
Mango Matho - mango flavored yogurt based Indian dessert made with minimal ingredients
Servings: 10
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.