Easy Mango Shrikhand (Amrakhand)

Today, I bring you an easy and delicious mango recipe. It’s a popular dessert in India during the mango season, which usually runs from late May to July. However, here in Spain, the season starts in September. That’s why I wanted to introduce you to this delectable dessert, allowing you to make the most of the mango season.

Mango Shrikhand is one of those incredible and easy mango dessert recipes that can be prepared in a very short time. All you need are ripe and high-quality mangoes, along with yogurt. It boasts a creamy texture and is delicately flavored with cardamom and saffron.

What is Shrikhand?

Shrikhand is an immensely popular dessert in the Indian states of Gujarat and Maharashtra. It holds a significant place in the traditional thalis of these regions, particularly when served during weddings and festivals.

Traditionally, Shrikhand is made with strained yogurt, also known as “Chakka” in Marathi, a homemade dehydrated yogurt. Then, powdered sugar, ground cardamom, saffron, and nuts are added. So, we can say that Shrikhand is a sweet yogurt with a gourmet touch 😊.

Tips for making a good Mango Shrikhand:

Yogurt: For the traditional recipe, natural yogurt is used and left to strain in cloth for several hours. If you don’t have much time, Greek yogurt works perfectly, and you don’t have to strain it, saving time. However, I suggest straining the Greek yogurt for half an hour for better results.

Sugar: Powdered sugar or icing sugar works better for this recipe than granulated sugar. The amount may vary depending on the sweetness of the mango you are using.

Mango: Although it may seem like a simple yogurt with mango recipe, what makes it special is a good-quality, ripe mango from the season. The “king of fruits” imparts its royalty to this Mango Shrikhand, making it even more decadent.

For this recipe, the mango is crushed to obtain a smooth pulp. When I use Spanish mango I prefer to strain the pulp to remove all the fiber. However, in India, we usually skip this step due to the excellent quality of mangoes that have absolutely zero fiber.

If you can’t find a good mango, the alternative is to buy canned mango pulp, which also works. You can purchase it here.

Saffron and green cardamom: Both ingredients play an important role in this recipe. They provide color and aroma to elevate a simple dessert to another level.

Nuts: Pistachios and almonds are used as a garnish, but it’s entirely optional.

How to serve Mango Shrikhand:

In India, Mango Shrikhand is served cold in clay bowls accompanied by Puri. It can also be presented in small glasses. It is a perfect dessert to serve at a special meal or dinner.

Instructions

-Place a thin cloth over a sieve. Add the yogurt, gather the cloth, and tie a knot. Put a plate on top and let it sit for approximately 4 hours to allow all the water to drain.

-Soak the saffron strands in warm milk.

-Remove the seeds from 4-5 green cardamoms from the pod and grind them into a powder using a mortar and pestle.

-Peel the mango and cut it into large pieces. Crush them and strain the pulp through the sieve to remove the fiber. Reserve it for later.

-After draining the yogurt well, whisk it thoroughly with a metal whisk until a creamy texture is achieved.

-Add the powdered sugar, the saffron-infused milk, and the cardamom powder. Mix again.

-Now, gradually add the mango pulp and mix. Be careful not to exceed the amount of mango to avoid compromising the creaminess of the mixture. So, this step should be done with care.

-Present the mixture in small clay bowls or small glasses. Refrigerate and serve chilled as a dessert.

-Sprinkle finely chopped pistachios and almonds on top before serving (Optional).

Print recipe: Easy Mango Shrikhand (Amrakhand)

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Prep Time 15 minutes mins

Resting time 4 hours hrs

Total Time 15 minutes mins

Servings: 4

Cuisine: India

Calories: 90

Ingredients Method Notes

Ingredients

  

• 375g  natural yogurt
• 100ml  mango pulp (Aprox)
• 3 tablespoons  powdered sugar
• 2 tablespoons lukewarm milk for soaking saffron
• 8-10 saffron threads
• ¼ teaspoon cardamom powder
• Pistachios and almonds for garnish

Method

 

1. Place a thin cloth over a sieve. Add the yogurt, gather the cloth, and tie a knot. Put a plate on top and let it sit for approximately 4 hours to allow all the water to drain.
2. Soak the saffron strands in warm milk.
3. Remove the seeds from 4-5 green cardamoms from the pod and grind them into a powder using a mortar and pestle.
4. Peel the mango and cut it into large pieces. Crush them and strain the pulp through the sieve to remove the fiber. Reserve it for later.
5. After draining the yogurt well, whisk it thoroughly with a metal whisk until a creamy texture is achieved.
6. Add the powdered sugar, the saffron-infused milk, and the cardamom powder. Mix again.
7. Now, gradually add the mango pulp and mix. Be careful not to exceed the amount of mango to avoid compromising the creaminess of the mixture. So, this step should be done with care.
8. Present the mixture in small clay bowls or small glasses. Refrigerate and serve chilled as a dessert.
9. Prinkle finely chopped pistachios and almonds on top before serving (Optional).

Notes

• For the traditional recipe, natural yogurt is used, and it is left hanging in a cloth for several hours. If you don't have much time, Greek yogurt works perfectly, and you don't have to strain it, saving time. However, I suggest straining the Greek yogurt for half an hour for better results.
• Powdered sugar or icing sugar works well for this recipe instead of granulated sugar. The amount may vary depending on the sweetness of the mango you are using.
• Although it may seem like a simple yogurt with mango recipe, what makes it special is a good quality, ripe mango from the season.
• For this recipe, the mango is crushed to obtain a smooth pulp. In addition to crushing it, I like to strain the pulp to remove all the fiber. If you can't get a good mango, the other option is to buy canned mango pulp, which also turns out quite tasty. You can buy it here.