This sweetened yogurt pudding — inspired by Indian shrikhand — has a super thick, creamy texture. Start making it the day before you want to eat it to give the yogurt ample time to strain and thicken. (Or for a shortcut, you can buy prestrained yogurt like labneh.)
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.)
Transfer the yogurt to a clean bowl and stir in the sugar and pistachios.
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.
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.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.