Mango Shrikhand | Amrakhand

Mango Shrikhand / Amrakhand is one of the easiest mango desserts that can be prepared in no time. Mango Shrikhand is a delicious creamy dessert made using mangoes and curd as main ingredients. Let us learn to make Mango Shrikhand Recipe with step by step pictures and video.

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Mango Shrikhand is a creamy dessert made with sweet, juicy mangoes along with thick creamy hung curd flavoured with cardamom and saffron. This one is a must try for all mango lovers. Even those who are not fond of mangoes will fall for this delicious dessert too just like me.

About Mango Shrikhand

Mango Shrikhand is a popular Indian dessert made from strained thick yogurt which is called hung curd and fresh mango puree. It is a creamy, smooth dessert with a great combination of sweet juicy mangoes along with slight tangy hung curd and flavoured with cardamom, saffron and garnished with nuts.

The preparation of Mango Shrikhand may look very simple and easy but tastes so delicious. The flavour from mangoes is soo good no wonder Mangoes are called king of fruits. Shrikhand is popular in Gujarati and Marathi cuisine and made for celebrations.

Shrikhand is made using hung curd flavoured with saffron and cardamom with the addition of mangoes this Mango Shrikhand or Amrakhand takes it to a whole new world of deliciousness. Do try and enjoy!

More Mango Recipes

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Mango Shrikhand Ingredients

• Mangoes – Choose any juicy sweet mango variety. I used banganapalli this time. You can even use alphonso mangoes.
• Sugar – Use regular white sugar. I used castor sugar.
• Curd – Use thick curd preferably homemade curd for best taste.
• Flavourings – Cardamom and saffron are the best combo for this.
• Garnishing – Add nuts as per your choice but pistachios are recommended.

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Mango Shrikhand Recipe Step by Step

1.Add 1.5 cups curd to a clean muslin cloth.

2.Bring the edges of the cloth together to the center and squeeze excess water. You can even tie it and hang it for all the water to drain and that is the reason it is called hung curd.

3.Once most water drains place a hand mortar and pestle on it and set aside to rest for 1 hour.

4.Meanwhile prepare mango puree by adding 1 mango chopped along with 3 tablespoon sugar, 1 cardamom and a pinch of saffron.

5.Puree it until smooth without adding water. Set aside.

6.By now the hung curd will be ready open.

7.Transfer it to a bowl. This will be around 1 cup of hung curd.

8.Scrap the cloth and transfer the hung curd completely.

9.First mix it well to make it smooth.

10.Add 1/2 cup mango puree.

11.Fold in gently using a spatula.

12.Mix well until well combined smooth and creamy like this.

13.This is the consistency we want.

14.Spoon the mixture to a serving bowl garnish with chopped pistachios and few strands of saffron.

Chill the desert and serve!

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Expert Tips

• You can use chiroli nuts or any other nuts of your choice too.
• Adjust sugar level according to the sweetness of the mangoes.
• You can use any sweet mango with flesh. Remove the skin, discard the seed and use only the flesh.
• You can use readymade mango pulp too but fresh mango puree tastes much better.
• Stays well for a day or two.
• The consistency of this is purely your choice usually it is thick but if you like it more goey you can thin it by adding in more mango puree or milk.

Serving & Storing Suggestion

Mango Shrikhand tastes great by itself but if you want you can garnish with nuts and serve. But always serve chilled as it tastes best. It keeps well in room temperature for a day and for 2 days in fridge.

FAQS

1.Can I make Mango Shrikhand using greek yoghurt?

Yes you can. Greek yoghurt is more thicker when compared to homemade curd so you do not need to hang it you can just use the curd as such. Take 1 cup green yogurt which replaces hung curd and proceed with the recipe.

2.Can I replace or skip sugar ?

You can replace sugar with other sweetners like cane sugar or powdered jaggery. But the color adn taste may vary. You can even skip sugar if your mangoes are very sweet.

3.Can I make ahead & store?

Yes you can make ahead a day before and store in fridge. It keeps well in fridge for 2 days.

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