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    Whisk Affair » Recipes » Indian Sweets & desserts » Mango Matho

    Published: May 26, 2022 | Last Updated On: Jan 24, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mango Matho

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    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).

    Here are some more mango desserts that you may like – Mango Basundi, Mango Phirni, Mango Burfi, Mango Kulfi, and Mango Falooda.

    Mango matho served in a bowl.
    Jump to:
    • About Mango Matho
    • Ingredients
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    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

    Storage Suggestions

    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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    Recipe Card

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    Mango Matho is a Gujurati dessert made using thick yogurt and mangoes. Serve it on its own or with puris for a delicious meal.

    Mango Matho Recipe

    Mango Matho is a Gujurati dessert made using thick yogurt and mangoes. Serve it on its own or with puris for a delicious meal.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Resting Time: 12 hours hours
    Total Time: 12 hours hours 10 minutes minutes
    Servings: 4 people
    Calories: 148kcal
    Author: Neha Mathur

    Ingredients 

    • 1 pound full-fat plain yogurt (dahi, curd) (500 g, or Greek yogurt)
    • 2 tablespoon whole milk (full-fat milk)
    • 10-12 saffron strands
    • 2 tablespoons powdered sugar (not confectioner's sugar)
    • 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)
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    Instructions

    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.

    Notes

    You can mix the ingredients in a stand mixer fitted with a whisk attachment too.

    Nutrition

    Calories: 148kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 192mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1541IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 8mg
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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

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