Mango Shrikhand (Amrakhand)

5 from 1 vote

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).

Mango shrikhand served in a bowl.
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About Mango Shrikhand

Mango Shrikhand, popularly known as Amrakhand is a delicious fruity twist to the traditional Kesar Elaichi Shrikhand recipe. It uses 5 simple ingredients – plain yogurt (dahi), mango puree, saffron, powdered sugar, and ground cardamom.

It is silky smooth, creamy in texture, sweet, and slightly tangy.

Aam 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.

Here are some more mango recipes

Ingredients

mango shrikhand ingredients.

Yogurt – This recipe uses thick yogurt (hung curd, dahi). 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.

The 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 thickened yogurt, but you can soak them in 2 tablespoon warm milk for 30 minutes and then add the milk to the yogurt.

Powdered Sugar – Use powdered white 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 granulated white sugar in a grinder.

DO NOT use confectioners’ sugar, sometimes labeled as powdered sugar. It has added cornstarch that can change the texture and taste of the final dish.

You can replace powdered white sugar with sweeteners like cane sugar or jaggery. The color and taste will vary, though. You can also skip adding sugar if your mangoes are very sweet.

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

Make Hung Yogurt

Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth or cheesecloth.

Strainer kept over a large bowl.
Strainer lined 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. 

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.

Keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, you can reduce the time to 6-7 hours.

Plain yogurt transferred to the strainer.
Hanging cloth folded over the yogurt.

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.

Thick yogurt or chakka.

Make Mango Shrikhand

Add

  • ½ cup mango puree
  • ½ teaspoon ground cardamom
  • 1 pinch saffron strands
  • ¼ cup powdered sugar

to the bowl.

Thick yogurt, mango puree, cardamom powder, saffron and sugar added to a mixing bowl.

Mix well until combined.

Check for sugar and add more if needed.

Refrigerate the aam shrikhand for a few hours. Garnish with slivered dry fruits and nuts. Serve chilled.

Ready mango shrikhand.

Frequently Asked Questions

How to make mango puree?

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.

Can I replace mango with anything else?

Replace mango puree with strawberry puree or blueberry puree and make strawberry shrikhand or blueberry shrikhand.

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.

Serving Suggestions

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. 

If you want to serve an entire Gujarati meal, serve it with Gujarati Kadhi, Poori, Aloo Na Shaak (simple potato curry), and Vaghrela Bhaat (fried rice).

You can also have this delicious mango shrikhand for Vrat (Hindu fasting).

Storage Suggestions

Amrakhand can be prepared and stored in an air-tight container in the fridge for 3-4 days.

Use a clean and dry spoon when you remove it from the container. Close the lid tightly after every use.

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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.
5 from 1 vote

Mango Shrikhand Recipe (Amrakhand)

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.
Prep: 10 minutes
Cook: 5 minutes
Resting Time: 18 hours
Total: 18 hours 15 minutes
Servings: 6 people

Ingredients 

  • 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
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Instructions 

Make Hung Yogurt

  • Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth.
  • Transfer yogurt to the strainer, gather the cloth's corners, and tie it into a bundle. 
  • 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.
  • 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.
  • Discard the liquid or drink it. It is super healthy.

Make Mango Shrikhand

  • 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.
  • Check for sugar and add more if needed.
  • Refrigerate the mango shrikhand for a few hours. Garnish with slivered dry fruits and nuts. Serve chilled.

Video

YouTube video

Notes

Use plain, unflavored, full-fat yogurt and not low-fat or fat-free. Try using Indian yogurt brands for the best flavor.
Greek yogurt is a great alternative as it is quite thick already and has very little liquid. You have to hang it for very little time.
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.
DO NOT use confectioners’ sugar, sometimes labeled as powdered sugar. It has added cornstarch that can change the texture and taste of the final dish. You can use packaged powdered sugar or grind some sugar in a grinder.

Nutrition

Calories: 79kcal, Carbohydrates: 12g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 35mg, Potassium: 155mg, Fiber: 1g, Sugar: 11g, Vitamin A: 305IU, Vitamin C: 8mg, Calcium: 95mg, Iron: 1mg
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4 Comments

  1. aha miss those mangoes from back home, my favorite way of eating mangoes is mango shrikhand. nice clicks