I’m Jayalakshmi Rangarajan, a software engineer by profession and a food photographer by passion. I’m currently based out of Memphis, Tennessee. A winner of 16 international food photography awards, I enjoy styling and photographing food and produce. I’ve worked with leading brands to create images and videos that convey a food story.
Check out my Instagram handle at @jayalakshmi.rangarajan.
a little bit about the recipe
Mango Shrikhand is a popular Indian dessert made with Greek Yogurt, and fresh mango pulp. The smooth, creamy, delectable texture makes it a perfect after meal dessert. It’s an easy, no cook recipe, that comes together in no time. Great for parties, can be made well ahead and stored.
ACTIVE: 10m
INACTIVE: 3h
TOTAL: 3h 10m
PRINT RECIPE
directions
In a bowl, take 2 cups of plain Greek yogurt. Whisk it smooth.
Add fresh mango pulp to the yogurt and mix gently.
Taste and add sugar if desired.
Add ground cardamom and combine everything well.
Pour it into dessert cups and refrigerate for at least 3 hours.
Serve chilled. Can be topped with freshly cut mango pieces and sliced nuts.
Super negin grade saffron from Iran features deep red strands and a complex flavor, perfect for dishes like paella, bouillabaisse, and risotto Milanese.
