Mango Shrikhand (Amrakhand) is a popular Indian dessert recipe made using yogurt and mango puree. It is a delicious and refreshing variation of the classic shrikhand. Here is how to make it (vegetarian, gluten-free).
Here are some more mango recipes: Mango Matho, Mango Cobbler, Mango Cucumber Salsa, Mango Pico De Gallo, Mango Daiquiri, Malaysian Mango Salad, Mango Kulfi, and Mango Sticky Rice. I’ve also listed a collection of my best mango recipes here.
About Mango Shrikhand
Mango Shrikhand, popularly known as Amrakhand is a delicious fruity twist to the traditional plain Shrikhand recipe. It is made using 5 simple ingredients – plain yogurt (dahi), mango puree, saffron, powdered sugar, and ground cardamom.
It is silky smooth and creamy in texture and sweet and slightly tangy in taste.
Mango Shrikhand is a no-cook, no-fail dessert that even a novice cook can attempt.
This mango sweet dish is quite popular in Gujarati and Maharashtrian households and is served as a dessert after everyday meals.
It is also prepared for special occasions and festivals like Gudi Padwa, Ganesh Chaturthi, Diwali, etc.
Aamrakhand and hot puris is a very popular combination, and if you have not had it yet, take my word and make it for yourself!
Mango shrikhand recipe is vegetarian and gluten-free. You can easily double or triple it.
Yogurt – This recipe is made using thick yogurt (hung curd). You can thicken the plain yogurt by hanging it in a muslin cloth. Use full-fat yogurt for the best result.
You can also use Greek yogurt to quicken the process. Greek yogurt is already very thick, so draining the extra liquid is faster.
If using homemade yogurt, make sure it is not too sour.
Mango Puree – Use homemade fresh mango puree (mango pulp) or buy canned mango pulp.
To make the fresh mango pulp, use ripe, juicy, sweet mangoes with less fiber. I prefer to use Indian mangoes like Kesar or Alphonso mangoes. If you live in the US, you can also try making it with Mexican Ataulfo mangoes.
You can also make the puree using frozen mangoes when fresh mangoes are not in season.
Canned puree also works great in this recipe. Buy it at any Indian grocery store or online.
Saffron – Adding saffron strands is optional, but they give the shrikhand a lovely color and aroma.
I add the strands directly to the chakka, but you can soak them in 2 tablespoon warm milk for 30 minutes and then add the milk to the chakka.
Powdered Sugar – Use powdered sugar so that it gets mixed with other ingredients easily. You can adjust the sugar quantity depending on how sweet you like your shrikhand.
You can use packaged powdered sugar or grind some sugar in a grinder.
DO NOT use confectioner’s sugar which is sometimes labeled as powdered sugar. It has added cornstarch that can change the texture and taste of the final dish.
Ground Cardamom – Mango and cardamom is a match made in heaven. Do not skip adding it.
Some people add sweetened condensed milk to their recipes, but I am not a big fan.
How To Make Mango Shrikhand
Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth or cheesecloth.
Transfer 1 pound (500 g) of plain yogurt to the strainer, gather the cloth’s corners, and tie it into a bundle.
Keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, you can reduce the time to 6-7 hours.
Tip – Keep a heavy object (like a stone mortar on top of a wooden round plate) over the yogurt. It will make the dripping process quicker.
The liquid will drip from the yogurt, making it thick and creamy. The thick yogurt that is collected now is called CHAKKA.
Discard the liquid or drink it. It is super healthy.
Transfer the strained yogurt to a medium mixing bowl. Whisk well using a wire whisk until smooth and creamy.
You can also use a hand blender or a food processor to mix the ingredients.
Add ½ cup mango puree, ½ teaspoon ground cardamom, 1 pinch saffron strands, and ¼ cup powdered sugar to the bowl.
Mix well until combined.
Refrigerate the mango shrikhand for a few hours. Garnish with slivered dry fruits and nuts. Serve chilled.
Frequently Asked Questions
To make mango puree, wash a large ripe, and juicy mango and wipe it with a kitchen cloth. Peel the skin using a sharp knife. Cut the flesh away from the seed and discard the seed. Chop the mango flesh into pieces. Add the pieces to a blender and blend until smooth. Mango puree is ready. You can refrigerate it for 3-4 days or freeze it for 6 months. Check out my detailed post on how to make mango puree here.
Replace plain yogurt or Greek yogurt with sour cream to make the shrikhand. Keep the remaining recipe the same. You can also do half yogurt and half sour cream to make it richer and creamier.
Pro Tips By Neha
Use plain unflavored full-fat yogurt and not low-fat or fat-free. Try using Indian yogurt brands for the best taste and texture.
Never use a blender to mix the yogurt with mango puree. It will make the consistency of the shrikhand very thin. Always use a wire whisk to mix everything.
Serve amrakhand recipe in a large serving bowl or small individual serving bowls. It is best served chilled. Garnish it with fresh mango cubes, slivered dried nuts, and dried rose petals. A small spring of fresh mint will compliment the color of the dessert.
Serve aam shrikhand along with puffed hot Poori for a classic lunch option.
You can also serve this delicious dessert as a sweet dish after everyday Indian meals.
You can also have this delicious mango shrikhand for Vrat (Hindu fasting).
Mango Shrikhand can be prepared and stored in the fridge for 3-4 days in an air-tight container.
Use a clean and dry spoon when you remove it from the container. Close the lid tightly after every use.
You Might Also Like
Mango Shrikhand Recipe (Amrakhand)
- 1 pound plain yogurt (dahi, curd) (500 g, or Greek yogurt)
- ½ cup mango puree (homemade or canned)
- ½ teaspoon ground cardamom
- 1 pinch saffron strands
- ¼ cup powdered sugar
- Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth.
- Transfer 1 pound (500 g) of plain yogurt to the strainer, gather the cloth's corners, and tie it into a bundle.
- Keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, you can reduce the time to 6-7 hours.
- The liquid will drip from the yogurt making it thick and creamy. The thick yogurt that is collected now is called CHAKKA.
- Tip – Keep a heavy object (like a stone mortar on top of a wooden round plate) over the yogurt. It will make the dripping process quicker.
- Discard the liquid or drink it. It is super healthy.
- Transfer the thickened yogurt to a medium mixing bowl and whisk well until smooth and creamy.
- Add mango puree, cardamom, saffron strands, and sugar to the bowl and mix well until combined.
- Refrigerate the mango shrikhand for a few hours. Garnish with slivered dry fruits and nuts. Serve chilled.