Shrikhand is already a lighter dessert by tradition, made of strained curd rather than cream. This recipe builds a crisp whole wheat and oat base underneath it and folds in seasonal mango, to turn a bowl dessert into a tart that plates well for guests. Nutritional Benefits Hung curd is naturally high in protein and lower in fat than cream, and mango contributes vitamin A and vitamin C along with its sweetness, which reduces the need for additional sugar. The whole wheat and oat base adds fibre that a plain biscuit crust would not.
1506 kcal
Calories
36.9 g
Protein
153.4 g
Carbs
86.4 g
Fat
Preheat the oven to 160 degrees Celsius. Mix the crushed biscuits with the melted ghee until it resembles wet sand.
Press the mixture firmly into 6 mini tart moulds, building up the sides, and bake for 10 to 12 minutes until firm. Cool completely.
Whisk the hung curd until smooth, then fold in the mango pulp, honey, saffron milk and cardamom powder.
Spoon the mango shrikhand mixture into the cooled tart shells, levelling the tops with the back of a spoon.
Refrigerate for at least 4 hours to allow the filling to set.
Just before serving, top each tart with fresh mango slices and a mint leaf.
Summary
Mango Shrikhand Tart brings together a familiar Indian flavour and a plated dessert format for something suitable for both everyday meals and small gatherings. It is best made a day ahead, since the filling only improves as it sets.
