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  • Olive Magazine

    Sugar and spice

    Apr 21, 2022 7 minutes
    Recipes GURDEEP LOYAL Photographs MIKE ENGLISH

    Mango shrikhand pavlova

    Shrikhand is a thick creamy Indian dessert made from strained yogurt that’s flavoured with either aromatic spices such as cardamon and saffron, or with tropical fruits including ripe mangoes, coconut or lychees. This pavlova has a rose-scented crunchy-chewy meringue base and creamy mango shrikhand topping that’s a little tart and zingy – with toasted almonds and coconut for some extra textural crunch on top. For a quick hack, use tinned mango pulp, which is available year-round. And you can use shop-bought meringue nests for a super-quick version.

    4 HOURS + DRAINING + COOLING | SERVES 8-10 | EASY |GF

    greek yogurt 450g
    mango pulp (ideally Alphonso if you can find it) 350g, tinned or fresh
    lemon 1, zested to make 1 tsp
    double cream 300ml
    icing sugar 4 tbsp
    vanilla extract 1 tsp
    mangoes 2 ripe medium, slivered or chopped
    toasted almonds 50g, to garnish

    MERINGUE BASE

    white wine vinegar a dash
    egg whites 185g (about 5), room temperature (keep the yolks to make custard or hollandaise)
    cream of tartar ¾ tsp
    caster sugar 325g
    cornflour 2 tbsp
    ground cardamom ¾ tsp
    rose water ¾ tsp
    natural pink food colouring a few drops (optional)

    Strain the yogurt by

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