Mango Shrikhand is a traditional Gujarati, Maharashtrian recipe made using hung curd, fresh mango puree. It's served as dessert or side dish with poories. Here is how to make Mango Shrikhand or Aamrakhand.
Take a muslin cloth and spread it on a big bowl.
Pour the curd in the cloth.
Now bring the ends of the cloth together and hang it on a support to drain the water from the curd.
Let the curd hang for 2-3 hours.
The thick curd that is collected now is called CHAKKA.
Mix the chakka with the remaining ingredients.
Whisk nicely to make it smooth.
Transfer in the serving bowls.
Garnish with almond and pistachio slivers.
Served chilled as is or with Poories.
The mango that you are should be really ripe and juicy. The ones we get in Indian are perfect to make shrikhand. But while our stay in the US, the mangoes that I came across were not as juicy and ripe. So if you live in the US, I suggest either using canned mango puree or visit a near by Indian store to get the mangoes.
If you are using homemade curd, make sure to hand it in muslin cloth for at least an hour. We are looking at thick curd here with minimal liquid. Using greek yogurt is another option and you don't have to hand it as it is already quite thick.
You can have this dish for vrat or Indian fasting.
Never use a blender to mix the curd with mango puree. It will make the consistency of the curd thin. Always use a hand held whisk to mix everything.
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