Mango shrikhand, also called 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.
As it’s the season of fresh and juicy mangoes, here are a few more delicious mango recipes that you need to try at home – Mango Cobbler, Mango Cucumber Salsa, Mango Pico De Gallo, Mango Daiquiri, Malaysian Mango Salad, Mango Kulfi, and Mango Sticky Rice.
About This Recipe
Mango shrikhand, also popularly known as Amrakhand or Keri Matho is a delicious fruity twist to your traditional shrikhand. It is prepared with 5 simple ingredients – yogurt, ripe mangoes, saffron, powdered sugar, and ground cardamom. It is silky smooth, sweet and a breeze to make.
While the mangoes add a beautiful sweet flavor, ground cardamom adds a distinct and unique taste and saffron adds richness with a pop of color. This is a no-cook, no-fail recipe which anyone can make at home.
This delicious and creamy mango shrikhand is quite popular in Gujarati and Maharashtrian households and is served as a dessert after their everyday meals. Aloo puri and amrakhand is a win-win combination and is quite popular too!
This Mango Shrikhand is,
- Smooth + Creamy
- Super easy to make
- Perfect for summers
Thick yogurt – Plain yogurt is hung in a fine mesh strainer to get rid of the excess liquid. We want a very thick yogurt to make this recipe. Greek yogurt is a great alternative as it is quite thick already with very little liquid.
Mangoes – Use any ripe and juicy mangoes with less fiber. I prefer to use Indian Kesar or Alphonso mangoes to make mango shrikhand, as they are very sweet and juicy. If you are in the US, you can try it with Ataulfo Mangoes as well.
Canned puree works great in this recipe. Buy it at any Indian grocery store or online.
Saffron – Adding saffron is optional but it gives a lovely color and aroma to the shrikhand.
Powdered sugar – Use powdered sugar so that it gets mixed with other ingredients easily. You can adjust the quantity of sugar, depending upon how sweet you like your shrikhand.
You can use packaged powdered sugar or grind some sugar in a grinder to powder it at home.
Ground cardamom – Mango and cardamom is a match made in heaven. Do not skip adding it.
How to make Mango Shrikhand?
Transfer 1 pound (500 g) plain yogurt to a fine-mesh strainer and keep the strainer over a large bowl. Keep the bowl in the refrigerator for 3-4 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.
Transfer the thickened yogurt to a medium mixing bowl. Add ½ cup mango puree, ½ tsp ground cardamom, 1 pinch saffron and ¼ cup powdered sugar to the bowl.
Mix the ingredients using a wire whisk until smooth and creamy. 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 for 6 months.
Canned puree works well to make Amrakhand. In case fresh mango is not available, you can use canned puree.
Replace hung 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.
Pro Tips by Neha
The mango that you are should be really ripe and juicy. The ones we get in India are perfect to make shrikhand. If you live in the US, I suggest using either canned mango puree or visit a nearby Indian grocery store to get the mangoes.
Use plain unflavored yogurt and not low fat or fat-free. Try using Indian yogurt brands for best flavor.
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.
You can serve this Aam Shrikhand along with hot puffed Puri.
You can also serve it as a sweet dish after your everyday Indian meals.
You can have this dish for Vrat or Indian fasting.
Mango Shrikhand can be prepared ahead of time and can be stored in the fridge for 3-4 days in an air-tight container. Use a clean and dry spoon, every time you take it out from the container. Close the lid tightly after every use.
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Mango Shrikhand Recipe
- 1 pound plain yogurt
- ½ cup mango puree
- ½ teaspoon ground cardamom
- 1 pinch saffron
- ¼ cup powdered sugar
- Transfer 1 pound (500 g) plain yogurt to a fine-mesh strainer and keep the strainer over a large bowl. Keep the bowl in the refrigerator for 3-4 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.
- Transfer the thickened yogurt to a medium mixing bowl. Add ½ cup mango puree, ½ tsp ground cardamom, 1 pinch saffron and ¼ cup powdered sugar to the bowl.
- Mix the ingredients using a wire whisk until smooth and creamy. Refrigerate the mango shrikhand for a few hours. Garnish with slivered dry fruits and nuts. Serve chilled.