Olive Magazine

Sugar and spice

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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PHOTOGRAPH: JONATHAN GREGSON. SHOOT DIRECTOR: GILLIAN MCNEILL. STYLING: MAX ROBINSON. FOOD STYLING: LIBBY SILBERMANN ■

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