Mango Matho is a Gujurati dessert made using thick yogurt and mangoes. Serve it on its own or with puris for a delicious meal (gluten-free, vegetarian).
About Mango Matho
Mango Matho is a Gujurati dessert made using mangoes and plain yogurt. It is basically a thinner and lighter version of mango shrikhand.
You can either serve it as a dessert on its own or serve it with hot puris and a sabji for a delicious meal.
This recipe can be easily doubled or tripled.
Here are some more mango desserts that you may like
Plain Yogurt (Dahi, Curd) – Use whole milk (full-fat milk) plain yogurt for the creamy and rich matho. You can also use greek yogurt to save some time.
Milk – You will need a little milk to soak the saffron. Use whole milk (full-fat milk) if possible.
Saffron – Saffron is optional but it pairs very well with mangoes giving the dessert a rich flavor.
Powdered Sugar – Do not use confectioner’s sugar (also called powdered sugar). Instead, powder the regular sugar in a grinder and then use it in the recipe.
The confectioner’s sugar has added cornstarch that will alter the texture of the dish.
Mango Pulp – Make Mango Pulp at home using my easy recipe or use canned pulp.
Cardamom Powder – It is highly recommended to flavor the mango matho.
Nuts – Add slivered nuts for a nice crunch. You can use almonds, cashew nuts, and pistachios
Mango Matho can be prepared ahead of time and can be stored in the fridge for 3-4 days in an air-tight container.
Use a clean and dry spoon, every time you take it out from the container. Close the lid tightly after every use.
I do not recommend freezing this dish.
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Mango Matho Recipe
- 1 pound full-fat plain yogurt (dahi, curd) (500 g, or Greek yogurt)
- 2 tablespoons whole milk (full-fat milk)
- 10-12 saffron strands
- 2 tablespoons powdered granulated white sugar (do not use confectioner's sugar which is also called powdered sugar sometimes)
- 1 cup mango pulp (fresh or canned)
- ½ teaspoon cardamom powder
- ¼ cup slivered nuts (I used a mix of almonds, cashew nuts and pistachios)
Hang The Yogurt
- Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth.
- Transfer yogurt to the strainer and keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, then you can reduce the time to 6-7 hours.
- The liquid will drip from the yogurt making it thick and creamy. The thick yogurt that is collected now is called CHAKKA.
- Discard the liquid or drink it. It is super healthy.
Soak The Saffron
- Stir together milk and saffron strands in a small bowl and refrigerate for 3-4 hours.
Make The Matho
- Transfer the thickened yogurt to a medium mixing bowl.
- Add powdered sugar, mango pulp, cardamom powder, and saffron strands soaked in milk to the bowl.
- Mix the ingredients using a wire whisk until smooth and creamy.
- Refrigerate the mango matho for a few hours. Garnish with slivered nuts. Serve chilled.