Mango Matho

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.

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• About Mango Matho
• Ingredients
• Storage Suggestions
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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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