Mango shrikhand or amrakhand — a delicious dessert of hung yogurt and fresh mango puree — is a variation on the traditional shrikhand. It is popular in Maharashtra, particularly to celebrate the harvest festival of Gudi Padwa, which marks the beginning of the new year and the arrival of spring.
Our easy mango shrikhand recipe makes a perfect summer dessert or snack, a delightful and refreshing blend of sweet mangoes—the king of fruits in India—and cool, creamy, thick hung curd or yogurt.
Traditional Shrikhand is a yogurt-based sweet dish from Gujarat and Maharashtra. It is served as a dessert or as a side dish with puri or roti. Shrikhand is also prepared as a vrat or fasting dish among Hindus.
If mangoes are unavailable, this amrakhand recipe can be adapted to create different flavour profiles. Omit the mango, and add cardamom and saffron to make for a particularly pleasing and classic combination (kesar elaichi shrikhand), along with nutmeg. Dry fruits like almond, cashew nut, pistachio, and charoli add a welcome textural contrast as well.
The mango in this mango yogurt recipe can also be replaced by peach, persimmon, or other fresh seasonal fruit.
Follow our quick and easy homemade amrakhand recipe to savour the delights of mouth-watering, luscious mango shri khand this summer.
Tips on how to make mango yogurt at home:
For best results, always use fresh yogurt, preferably homemade yogurt, to make the hung curd.
Drain all the liquid or whey by placing the yogurt in a muslin cloth, tying the corners to make a bag, and then either hanging this over a large, deep bowl, or placing it in a colander for at least 8 hours (or preferably overnight). If in a colander, then place a weight on the tied-up bag to quicken the process of drainage. Place the colander and bowl with the hung yogurt in the refrigerator to ensure that the yogurt does not turn sour. Collect the whey in the bowl and utilize separately by kneading into atta to make rotis. The resulting thick yogurt with a cheese-like consistency is called chakka and is used to make shrikhand and in our case, delicious aam shrikhand.
Our mango shrikhand recipe can also be made with Greek yogurt if you are short of time. The advantage of using Greek yogurt is that it is already thick, and so does not need to be hung or strained.
Use fresh mango pulp or puree for the best taste. The consistency and texture of store-bought or canned or frozen mango puree is too thin to blend well with the thick chakka and will result in a very thin mango shrikhand.
Alphonso (hapoos) is an excellent choice because it scores high on sweetness, fleshiness, and flavour. Kesar, chausa, or any other good-quality, non-fibrous sweet mango are also good alternatives for a perfectly textured amrakhand.
You will probably need to add some sugar to the mango and yogurt as the mangoes are not sufficiently sweet to sweeten the mango shrikhand on their own.
Use a hand-held balloon whisk or spoon to mix the chakka and pureed mangoes to achieve the desired consistency. Do not use a blender and do not whisk or stir too vigorously, otherwise you will end up with a thin and runny consistency, rather than a thick and creamy mango shrikhand.
Make sure to blend the right amount of mango pulp into the hung yogurt – add it a bit at a time. Too much mango pulp is likely to produce a thick mango lassi instead of amrakhand.
Garnish mango shrikhand with diced mango or slivers of almond, cashew nut, pistachio, or raisin.
Chill the shrikhand for 2 to 4 hours in the refrigerator before serving.
Serve mango shrikhand instant as a dessert, in individual serving bowls. Or enjoy it as a side dish with piping hot puris or rotis along with batata nu shaak (Gujarati-style spiced potato dish) and kadhi (thick yogurt-based gravy dish of besan / gram flour).
Our mango shrikhand recipe can be made ahead and stored in the refrigerator for several days, or it can be frozen for a longer shelf life.
Learn how to make mango shrikhand with all ingredients and detailed cooking method for this rich mango yogurt from Yummefy Recipes.
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