Mango Matho Recipe

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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.

Prep Time5

Cook Time5

Resting Time12

Total Time12 10

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

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

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.

Stir together milk and saffron strands in a small bowl and refrigerate for 3-4 hours.

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.

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