Mango Shrikhand (Amrakhand)
Mango shrikhand is one of the easiest recipes you’ll ever make! This is nothing but mango-flavored, thick, sweet yogurt. Let’s take the classic shrikhand to another level by adding fresh mango pulp and making amrakhand.
❤️ You’ll Love This Amrakhand Recipe
Traditional Method Vs Instant:
- Traditionally, the water is strained from the plain yogurt by tying in a muslin cloth. Then thick yogurt (aka chakka or hung curd) is mixed with sugar, saffron, cardamom and mango pulp to make mango shrikhand.
- To make an instant version, simply use greek yogurt instead of straining the plain yogurt. The instant method will take just 5 minutes of mixing and amrakhand is ready.
Pre-plan: Making this mango shrikhand the traditional way requires some pre-planning. It’ll take around 5-6 hours to make hung curd (of course the active time is only 5 minutes).
Taste & Texture:
- Sweet with the perfect amount of mango flavor.
- Luscious, smooth, creamy and rich
Make-Ahead Dessert: If you’re having guests or making for a special occasion then this mango shrikhand can be made a couple of days before and stored in the refrigerator.
🧾 Ingredient Notes
- Plain yogurt: Use the store-bought plain yogurt or make it at home. Use fresh yogurt and make sure not to use sour yogurt.
- Powdered sugar: I have used store-bought powdered sugar (aka confectioner sugar or icing sugar). You can use regular granulated sugar. If so please grind it into a powder form so it will be easy to mix with yogurt without messing with the consistency.
- Mango:
- Always use ripe and sweet mango.
- In India, alphonso mango (hapus keri) is the best choice. Since it is a little expensive fruit, the next best choice is Kesar. You can mix both as well.
- Here in the USA, Ataulpho mango (a Mexican fruit) is a good variety to make mango shrikhand.
- Cardamom powder: The seeds of green cardamom pods are powdered or crushed here and used in the recipe.
- Saffron: It is dissolved in warm milk to extract its maximum flavor and color. I would not recommend skipping it. It gives a really good flavor.
👩🍳 How To Make Mango Shrikhand? (Stepwise)
1) Let’s prepare the bowl-strainer to make hung curd. Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer’s bottom part is not touching the collected liquid in the bowl. Place the muslin cloth (or man’s handkerchief) on the strainer and add yogurt.
2) Gather the edges of the cloth, twist and tie. Keep in the refrigerator for at least 5 hours (you can keep it overnight).
3) Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl.
4) Dissolve the crushed saffron into warm milk.
5) To make mango pulp, take mango pieces into the grinder jar.
6) Blend it until smooth. Do not add any water.
7) Take hung curd, powdered sugar, and saffron milk in a bowl.
8) Fold that without whisking or stirring vigorously.
9) Now add mango pulp, cardamom powder and chopped nuts.
10) Again fold them in.
💭 Expert Tips For Mango Shrikhand
- Never stir or whisk vigorously the mango shrikhand mixture otherwise you will end up with runny consistency. We want a nice and thick consistency. Always fold the ingredients into the thick yogurt.
- I recommend making it ahead of time and letting it chill in the refrigerator. While it is chilling, the saffron and mango flavor will keep infusing more and more.
- Always use fresh, plain (less sour) yogurt. Do not use sour yogurt, it will ruin the taste.
- Canned mango pulp can be used instead of fresh. Alphonso mango pulp cans are easily available in Indian grocery stores.
🍽 Serving Ideas For Amrakhand
- Mango shrikhand tastes best when served chilled.
- Amrakhand pairs well with hot puffed puris for a classic Maharashtrian lunch thali (that also contains batata bhaji, varan bhaat, papad, pickle, kachumber, etc).
- Mango shrikhand poori is usually made at festivals like Ganesh Chaturthi and Gudi Padwa.
- This can be enjoyed as such as an after-meal dessert.
Check Out Other Mango Recipes
Did you try this Mango Shrikhand or Amrakhand recipe? I’d love to hear about it! Click here to leave a review.
Mango Shrikhand Recipe (Amrakhand)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 cups Plain yogurt, (NOT sour use fresh)
- ¼ cup Sugar, powdered into blender or grinder
- few strands Saffron, crushed into mortar and pestle
- 1 teaspoon Milk
- ¼ teaspoon Green cardamom seeds powder
- ½ cup Mango pulp or puree, ~ 1 small mango pureed into blender
- 4 tablespoons Chopped nuts (almonds, cashews, pistachios), optional
Instructions
- Let’s prepare the bowl-strainer to make hung curd. Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer’s bottom part is not touching the collected liquid in the bowl. Place the muslin cloth (or man’s handkerchief) on the strainer and add yogurt.
- Gather the edges of the cloth, twist and tie. Keep in the refrigerator for at least 5 hours (you can keep it overnight).
- Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl.
- Dissolve the crushed saffron into warm milk.
- To make mango pulp, take mango pieces into the grinder jar. Blend it until smooth. Do not add any water.
- Take hung curd, powdered sugar, and saffron milk in a bowl. Fold that without whisking or stirring vigorously.
- Now add mango pulp, cardamom powder and chopped nuts. Again fold them in.
Notes
- Never stir or whisk vigorously the mango shrikhand mixture otherwise you will end up with runny consistency. We want a nice and thick consistency. Always fold the ingredients into the thick yogurt.
- I recommend making it ahead of time and let it chill in the refrigerator. While it is chilling, the saffron and mango flavor will keep infusing more and more.
- Canned mango pulp can be used instead of fresh. Alphonso mango pulp cans are easily available in Indian grocery stores.
This was delicious, and the only problem I had was my own fault. I decided to hang Greek yogurt and see how it turned out. I should know by now to follow your recipe! It turned out too thick, kind of sticky. But it tasted great, and when I make it again I’ll do as you say!
you got it, greek yogurt is already thick, no need to hang it.
Thank you for the feedback
I liked this so much the first time I made it, when I found myself with some persimmons that were a bit overripe, I decided to make persimmon shrikhand. I followed this recipe, just added a bit of lemon juice since persimmon hasn’t got much tartness. So good! Thank you again.
good to know that the recipe was helpful.
Thank you for the detailed feedback