Grilled mango with shrikhand

Grilled mango with shrikhand

The good-old mango evokes some great memories for me. Just the smell of them takes me back to the 80’s when I was a teenager, climbing the mango tree in my parents front yard in southeast Queensland. Or the massive trees in the neighbours yard where you needed a 4-metre pole with a used empty tin can nailed to one end just to reach up and grab the sweet fruit before those annoying fruit bats did at night.

I remember often just climbing the tree after school or on the weekend in the height of steamy Queensland summers, slumped on a branch to catch the cool breeze; picking a ripe mango straight off the branch. I’d peel it there and then with my teeth and devour the sweet flesh as fast as I could before the blowflies ravaged me, with mango juice running down my arms and dripping off my elbows.

My love for mangoes is just as strong today. No, I don’t have a tree at my disposal here in inner-city Sydney, but the fruit is never too far away to purchase.
A recent trip to India reignited my fascination with its cuisine, including its sweets, and got me thinking to create a delicious treat using mango and a dessert called shrikhand. Traditionally this yoghurt dessert is served on its own, and sometimes, is mixed with fresh fruit. What I’ve done here is along these lines.
Grilled mango with shrikhand recipe


Grilled mango with shrikhand recipe


Grilled mango with shrikhand recipe

grilled mango with shrikhand

serves 4-6

 

  • 1 quantity labne
  • 1 tbsp milk
  • a few threads of saffron
  • 1 tsp rose water
  • ½ cup vanilla caster sugar
  • ½ tsp ground cardamom
  • 4 tsp pistachio’s, chopped
  • 3-4 fresh mangoes, cheeks cut off
  • 2 limes, cut into wedges or cheeks

Put the strained yoghurt into a mixing bowl. Set aside.

In a small dish combine the milk, saffron and rose water. Stir until the saffron releases its colour. Add the sugar and stir to dissolve. Pour this over the labne, add the cardamom and 2 teaspoons of the chopped pistachio’s. Mix well.
Heat a char-grill or non-stick pan over high heat. Place the mango cheeks, cut-side down and cook until the flesh caramelises and changes colour. Carefully remove the mango cheeks from the pan. Score lines on the cut side of the mango in a grid pattern, being careful not to cut through the skin. Invert the mango cheeks on serving plates and dollop some shrikhand on the side.
Give the shrikhand a final sprinkling with the reserved chopped pistachio’s and serve with a cheek of fresh lime to squeeze over the mango.
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