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Mango Yogurt Pudding

Time 20 minutes, plus 24-hour straining
Yields Serves 6 to 8
Mango shrikhand pudding from "The Newlywed Table," a cookbook by Maria Zizka.
(Maria Zizka)
1

Scoop the yogurt into a fine-mesh sieve and set the sieve over a large bowl. Cover with plastic wrap and refrigerate for 24 hours, allowing the yogurt to thicken as the whey drips into the bowl below. (If you don’t have a fine-mesh sieve, you can improvise and hang the yogurt in a cheesecloth satchel suspended over a bowl.)

2

Transfer the yogurt to a clean bowl and stir in the sugar and pistachios.

3

Peel, pit and cut the mango into pieces and place them in the bowl of a food processor. Blend until completely smooth. Add the lime juice and blend to incorporate.

4

Spoon the sweetened yogurt into a large serving dish or individual bowls. Dollop the mango puree into the yogurt and swirl the two together. Serve chilled.

From “The Newlywed Table” by Maria Zizka.