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    Whisk Affair » Recipes » Indian Sweets & desserts » Mango Shrikhand (Amrakhand)

    Published: May 19, 2021 | Last Updated On: May 20, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Mango Shrikhand (Amrakhand)

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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.

    Here are some more mango recipes that you may like – 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.

    Mango shrikhand served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Mango Shrikhand
    • Frequently Asked Questions
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Mango Shrikhand, popularly known as Amrakhand is a delicious fruity twist to the traditional plain Shrikhand recipe. It is made using 5 simple ingredients – yogurt, 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, then take my words and make it for yourself!

    Ingredients

    mango shrikhand ingredients.

    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 out 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, and sweet mangoes with less fiber. I prefer to use Indian mangoes like Kesar or Alphonso mangoes. If you live in the US, you can try making it with Mexican Ataulfo mangoes as well.

    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 a lovely color and aroma to the shrikhand.

    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 quantity of sugar, depending upon 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 recipe 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 cheese cloth.

    Strainer kept over a large bowl.
    Strainer lined with a muslin cloth.

    Transfer 1 pound (500 g) of plain yogurt to the strainer and keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, then 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.

    Thick yogurt or chakka.

    Transfer the strained yogurt to a medium mixing bowl. Add ½ cup mango puree, ½ teaspoon ground cardamom, 1 pinch saffron strands, and ¼ cup powdered sugar to the bowl.

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

    Mix the ingredients using a wire whisk until smooth and creamy. You can also use a hand blender or a food processor to mix the ingredients.

    Refrigerate the mango 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.

    How to make mango shrikhand using sour cream?

    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.

    Serving Suggestions

    Serve amrakhand recipe in a large serving bowl or small individual serving bowls. It is best served chilled. Garnish it with some 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 your everyday Indian meals. 

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

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

    Storage Suggestions

    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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      Besan Halwa
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    Recipe Card

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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.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    resting time: 18 hours
    Total Time: 18 hours 15 minutes
    Servings: 6 people
    Calories: 79kcal
    Author: Neha Mathur

    Ingredients 

    • 1 pound plain yogurt (500 g)
    • ½ cup mango puree (homemade or canned)
    • ½ teaspoon ground cardamom
    • 1 pinch saffron strands
    • ¼ cup powdered sugar
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth.
    • Transfer yogurt to the strainer and keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, then 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.
    • Transfer the thickened yogurt to a medium mixing bowl. Add mango puree, cardamom, saffron strands, and 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.

    Video

    https://www.youtube.com/watch?v=UpIIl0XGuMk

    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 with 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.

    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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    Reader Interactions

    Comments

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      Recipe Rating




    1. Linsy Patel

      May 13, 2014 at 1:21 pm

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

      Reply
    2. Archana Parikh

      May 13, 2014 at 5:21 pm

      Loved that spoons. ..so elegant. ..can u plz share frm whr did u got it..

      Reply
    3. Savan Kheni

      September 27, 2017 at 1:08 pm

      Very yummy yummy recipe….

      Reply
      • Neha Mathur

        September 28, 2017 at 6:05 am

        Thnx

        Reply

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