Saffron Mango Mousse (Shrikhand)

Saffron Mango Mousse is a quick, easy and fabulously light and airy dessert. It has that “WOW” look that will look like you have put in hours of work in the kitchen. The beautiful color of the Mango, intensified with the color of Saffron, the creaminess of the Cream Cheese and the lightness of the Sour Cream, topped with the nutty Pistachios! The combination is “melt in your mouth goodness”.
Call it a “Saffron Mango (Egg-less) Mousse” or your version of “Kesar Mango Shrikhand” – this one is a winner!

Prep Time: 15 min
Chill Time: 1 hour
Serves: 4-6


Mango – 1
Sugar – 1/4 cup + 2 tbsp or to taste
Cream Cheese – 8 oz, at room temperature
Sour Cream – 1/2 cup (4 oz)
Saffron (Kesar) – pinch
Milk – 1 Tbsp
Cardamom Powder – 1/8 tsp
Chopped Pistachios – 2 Tbsp, chopped

To purchase spices online, visit


1. Warm up Milk and soak the Saffron in it.
2. Set aside till ready to use.
3. Wash and peel the Mango.
4. Cut around the stone (seed).
4. Put the Mango in a Food Processor.
5. Add Sugar and give it a couple of quick pulses.
6. Roughly cube the Cream Cheese and add to the Food Processor.
7. To this add in Sour Cream, Saffron soaked in Milk and Powdered Cardamom.
8. Close Food Processor and mix well.
9. Half way through you can do the taste test and make sure the Sugar is right on for you.
10. Add 3/4th of the chopped Pistachios to the food processor, save balance of the nuts for topping.
11. Give the mousse one more quick pulse.
12. Transfer into a serving dish or pie.
13. Garnish with the balance of the Pistachios and a few stands of Saffron (optional).
14. Allow it to chill in the refrigerator for at least an hour.
15. Serve Chilled.

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0 thoughts on “Saffron Mango Mousse (Shrikhand)

  1. Hello ladies

    I just finished making the mousse and put it in the refrigerator. Hopefully I should be getting praises for it πŸ™‚
    I have 2 questions though:
    1> The pistachios for me got blended in with the mousse in a granular form. Did I blend it too much?/ Are they supposed to be bigger pieces?
    2> How do you store this (for may be a week or 2?)?? In the regular refrigerator or the freezer?

    Thanks in advance and I love you both πŸ˜€

    1. Hi Sonia,

      The pistachios are merely a garnish so it is up to you how big or small you want them. If you want them to stand out on top, just use a big chefs knife and roughly chop them. This mousse can be stored up to week in the refrigerator…wouldn’t recommend any longer. Be sure to tightly cover it so it doesn’t pick up other smells from the fridge.

  2. Hi Hetal and Anuja!

    This would be just another person praising your work, but trust me, I’m back with the long lost passion for cooking after I’ve tried out some of your recipes. I have trouble reading and following a printed recipe. Your videos have solved that problem for me! My laptop goes right into my kitchen and sits there till am done cooking! And every single recipe I’ve tried has been praised by all my guests πŸ™‚ Thanks a ton!

    Please may I ask you something about the mousse. For me the sour taste of yoghurt mixed with anything sweet is just not palatable. I can throw up if I tase a single drop of curd mixed with sweet πŸ™ Will it taste the same as curd+suar if I add the mango and sugar to sour cream?

    I hope you’ll see my comment in a couple of hours, ’cause I plan to make this in the next 24 hours. Thanks a lot advance and sorry if I’ve rushed you to answer my query!

    Cheers!! πŸ™‚

    1. Hi Akshatha,

      So sorry for the late reply…we were out of town for Thanksgiving holidays. Personally, I don’t think sour cream tastes like yogurt so if it is the taste of yogurt that is making you sick, sour cream may be okay for you. Anyway, I’m not sure if you tried it or not, but if not, I would do a little experiment on a small amount before making a big batch.

  3. Hi Hetal and Anuja,

    I am a huge fan of your recipes. This one specially was blissful.:D
    I although, couldn’t find mango pulp/mango and so I tried using mango ice cream (Brand:Real ice cream). It came out pretty damn good. Just thought I’d share it.


  4. Hi Hetal & Anuja,

    Thanks for the wonderful recipe. I bought kesar from an Indian grocery store which is giving pink color instead of yellow. Could you suggest me the best brand that gives yellow color?


    1. Hi Mili,

      You probably got an adulterated stock of kesar. Kesar never gives off a pink color. Sometimes people cheat by dying corn silk with red food coloring. I would take it back and get your money back. That said, we have never noticed what brand of kesar we get. Sorry.

  5. Hi Hetal and Anuja,

    I am a regular follower of your site and have tried a lot of recipes from them..i must say you guys are perfect..:)

    Just wanted to tell you about the recipe that a mango shrikhand in maharashtra is called as amrakhand….:)and the authentic recipe has just plain curd and mango pulp+sugar…

    Keep posting more…

  6. HI Guys,
    I am a great fan of awesome and easy recipes. This dessert came out really well. Thanks πŸ™‚


  7. Hello Ladies,

    I want to make this for a party this weekend. Would like to know that I have 2 mangoes sitting in my fridge. I bought them from the super store and they are not the same as indian variety.

    Can I still use them? Will the taste or texture be different? Pleeeaaase, reply to this very soon…so that I can finalise the dessert for the party.


    1. Hi Rohini,

      Its very hard to know exactly what type of mango you have. Have you tried this same variety before (I’m assuming you bought a few more and have 2 left πŸ™‚ ). Your mango has to have minimal fibers for this dessert to work. If it isn’t sweet, you can always add more sugar.

      1. Thank you so much Hetal for your response. No, they are not the left over ones. They come in a pack of 2 in the superstore like Walmart.

        I would rather check the fibre content before trying as you have emphasised that they should not be fibrous. In that case i am switching over to your trifle cake…super easy and super quick…even kids can make it…;)

        Love your SMTC!

    1. Hi Nana,
      Yes, that should be OK – this is a very forgiving recipe but we suggest using a food processor and not a blender as overworking the mango and the cream cheese will make it watery and not have the smooth texture.

  8. I absolutely love your website… Thank you for giving such a simple version of the aamrakhand recipe. I made it yesterday evening, using hung curd, and it was a hit πŸ™‚ The color and texture were DIVINE!

  9. A precaution needs to be mentioned.The sap that oozes from the mango stem can cause a rash- so readers should make sure they do not expose their face/skin to this sap when smelling the mango.

  10. Hi Hetal and Anuja,

    Thanks for the wonderful and simple recipe. I am planning to try this for diwali. I was wondering if you could post a recipe of Khajur burfi (dates burfi) soon. I checked this website and the ingredients were quite simple. I think most of us will be looking for such easy recipes to try on diwali. Here is the link :

    I love the colors of this burfi and would be awesome if you could post this recipe soon.

  11. Hi Anuja and Hetal,
    If you use hung yogurt instead of cream cheese, would you still use the sour cream? and if not, would you add a bit more yogurt to make up for the sour cream?

    1. Hi Judy,

      If you use hung yogurt, you would not need to use sour cream. Hung yogurt has some tartness that cream cheese does not so we compensate with the sour cream. With this recipe, you can choose to replace the sour cream with more yogurt or simply leave it out…it will be fine.

  12. Hi,

    I am new to this website…………tried Ur choclate burfi came out good………..U guys r awesome……….just 1 question regarding this shrikand…..Can i use sweetner ( splenda) instead of sugar??????????

    1. Hi Raven,

      Though we have not tried it, Splenda should work. You can try to get the granulated version that they say can be used just like sugar.

  13. Hi Anuja,
    I tried it, loved it. I used two ripe mangoes and one 8 oz cream cheese.still it was too creamy and thick. Is it supposed to be that creamy. Please reply.

    1. Hi JM,
      It is supposed to be on the thick-ish side, if you want more creamy, add a tad bit of yogurt and that should help without ruining the taste πŸ™‚

  14. Hi Hetal/Anuja,
    I read somewhere cream cheese is made with curdled milk(by lime or vinegar), then solid mixture is run into the mixer.
    Is this the same cream cheese you’re referring to?
    Or the hang yoghurt(as you suggested while replying to a comment) is just a substitute for it?
    Waiting for the reply.. gonna make it soon!

    1. Hi Shilpi,
      Hung Yogurt is a substitute. Cream Cheese is different but very similar to (hung) yogurt in taste and texture. The original recipe calls for Hung Yogurt but we took the easy way out and used Cream cheese πŸ˜‰

  15. Hi, i loved this recipe but I don’t hv food processor. I have magic bullet mixer. Can I use this instead of food processor?

  16. I tried it and the taste was loved by everyone in the family. however, it is more on the liquidy side then regular shrikhand…how can i make it less liquidy?

  17. Hi,
    Looks Yummy !! I want to know what do u think is the alternative to cream cheese,since I am allergic to it?


    1. Hi Jayashree,

      Depends on what you are allergic to…
      If you are OK with milk products: Hang some yogurt and make the authentic Shrikhand πŸ™‚

  18. hi
    fandu recipie….so good with so many less efforts ….
    can v store the shrikhand made this way for lot of days in the freezer?if yes then how many days ?
    thanks in advance….

    1. Hi Sonia,
      You ca definitely keep it in the refrigerator for a few days and after that the mango might start changing color so may not look pretty πŸ™
      As far as freezing is concerned, we have never tried it (it finishes EVERYTIME)…so have never experimented!
      Let us know if you do, we’d love your feedback πŸ™‚

  19. Hi
    wanted to add this comment on choclate burfi video…but it always said failed to add your comment… writing it here..hope thats fine πŸ™‚
    I have Nestle’s sunshine full Cream Milk powder at home. Its very fine powder and not granular like urs. Can I use it??

    1. Hi Lavi,
      Yes, you can use it. Personally we have never used it but a few of our viewers did and said it worked well for them. Our suggestion would be that you try it but keep a close eye on it while cooking it in the microwave.

    1. Hi Priyanka,
      Blenders have a narrow base and it tends to be hard to blend if it’s not very liquid y. If you do not have a Food Processor, use the blender but you may have to keep pushing the mixture in to have it mix well. Be careful not to over-work the Cream Cheese.

  20. I substituted the sour cream with the new Greek Stonyfield brand yogurt. It was wonderful with a lot less fat. Thanks for the recipe!

  21. Hi u girls rock i loved this recipe one question though can i use frozen berries instead of mangoes.And i like your food processer i am planning to get one,can you pls suggest what all can we make in food processer thanks.

    1. Hi there,
      The berries sound great and the color they add “WOW”! Let us know you feedback if you try it πŸ™‚
      The Food Processor is 1 tool I love but really depends on the person (I have 2 and 1 small chopper) πŸ˜‰ !
      I use mine for chopping onions (even if it’s 1 onions), making my Punjabi Masala in Bulk, making Chapati Dough in Bulk, salads (carrot, beetroot, cabbage), Fish and Shrimp cakes, all my parathas….. the list is endless πŸ™‚

      1. thanks so much for your reply will try and let u know how it turns with berries and also thanks for the uses of food processer.You can show on tip tuesday that would be great thank you

      1. I substituted the sour cream with the new Greek Stonyfield brand yogurt. It was wonderful with a lot less fat.

      2. u cud use hung curd.Take 500 gms of fresh yoghurt and keep in muslin cloth fr a couple of hours till all the water drains out.

    1. Hi Guys,

      Hang some yogurt/curd in a cheese cloth and allow it to drip and get thick. The Cream Cheese is a short cut method.
      And like Sherry said, you can also use Greek Yogurt.

  22. Hi Hetal and Anuja,
    Thank you so much…. I tried it and it tastes good… had to add more sugar and I use brown sugar but it came out very good… just like original Shrikhand…. thank you soooooo much…

  23. I don’t know about cream cheese but I have had Shrikhand with sour cream several times and I have hated the taste each time. I could taste the sour cream in it and felt I was eating sour cream and not Shrikhand. I don’t have a sweet tooth but I still prefer the traditional Shrikhand.

    Will adding the cream cheese change the taste and make it seem as if it’s made with real yogurt??

    1. Hi Pinal,
      You can skip the Sour Cream altogether. The Sour Cream is there to make the Shrikhand a little softer and lighter plus to give it the authentic sour flavor that yogurt has. Feel free to add less or leave it out ( it’ll be our little secret πŸ˜‰ )

  24. Hey Gals,

    A scrumptious, mouthwatering treat πŸ™‚ One quick question…. Wd it be ok to subsitute the sour cream with freah cream?? I haven’t seen sour cream in any of the supermarkets here in B’lore..

    1. Hi Padma,
      Blenders have a narrow base and it tends to be hard to blend if itÒ€ℒs not very liquid y. If you do not have a Food Processor, use the blender but you may have to keep pushing the mixture in to have it mix well. Be careful not to over-work the Cream Cheese.
      Hope that helps πŸ™‚

  25. Hey Hetal and Anuja,
    You guys are awesome and keep up the great work!
    I have a few questions…..
    I want to make a syrup with strawberries, that are available in plenty during the summer and save it to use in milkshakes or juices, later. But most of the syrup recipes I come across in websites like foodnetwork, add lemon in their recipe. In that case, the milk might get curdled in the milkshake, right? Can you please help me out on this? Also, is it a good idea to freeze this kind of syrup in the ice tray and use later?
    Thanks in advance.

    1. Hi Yazzy,
      Here is what I’d do: take a tray or cookie sheet or baking sheet, cut and place the strawberries or any other berries on it and freeze it. Once frozen (few hours) place them in a ziploc bag (remove all air from it) and keep it there. This way, you have chunks and can use them to make drinks or puree. It works great πŸ™‚

  26. Can I used fat free cream cheese and low fat sour cream? Just trying to make this a healthy option so I can indulge more more often =D

    1. Hi Blahnik,
      Thanks for keeping a look out for us, Monterey Bay Spice Company did take permission and in fact did sponsor those videos πŸ™‚ We had their logo on the videos at the end and they are a company that sells spices and teas from around the world.
      Check out their website:

      Thanks again πŸ™‚

  27. ok so sometimes in winter we dont find fresh mango, do you think we can use thoes frozen mangoes ? i know we can but what would be the measurement? they are also cubed bite size…

    1. Hi Tutu,

      Approximately 1 cup worth should be plenty. A little bit more or less will not make a very big difference πŸ™‚ and that is the beauty of this recipe.

  28. Hi Hetal & Anuja,

    Great receipe! In case of mango pulp,what quantity should I use. Also since its liquid, would it turn out like mousse/shrikhand?

  29. Thanks a lot for this wonderful recipe. I was wondering if we could substitute fresh mango and sugar for mango pulp (like Swad brand). At times its hard to find a sweet and non fibrous mangoes in Wisconsin.

    1. Hi Swati,
      1 cup of Mango Pulp should be enough, but skip the sour cream if you are using pulp so it does not become too watery.
      Enjoy πŸ™‚

  30. sounds very easy…. what if i want shrikhand without mango just plain shrikhand… will it be just taking out mango from the recipe? please reply….

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