Mango Shrikhand, also known as Amrakhand, is a delightful Indian dessert made from thickened yogurt, mango puree, and spices. It’s creamy, rich, and has a wonderful balance of tangy and sweet flavors.

Key Points About Mango Shrikhand:

Ingredients: Typically includes hung yogurt (chakka), fresh mango puree, sugar, and cardamom powder. Saffron and nuts are optional but add a wonderful depth of flavor and texture.
Preparation: The yogurt is strained to remove excess whey, creating a thick, creamy base. This is then mixed with mango puree, sugar, and spices.

Here’s a simple recipe to try:

Ingredients:

2 cups plain Greek yogurt (hung yogurt or chakka)
1 cup mango puree (from 2 ripe mangoes)
1/2 cup powdered sugar (adjust to taste)
1/2 teaspoon cardamom powder
A few saffron strands soaked in a tablespoon of warm milk
Chopped nuts (pistachios, almonds) for garnish
Fresh mango pieces for garnish

Instructions:

Strain the Greek yogurt in a muslin cloth or fine sieve for a few hours to remove excess water and get thick yogurt (chakka).
Blend the mango pulp until smooth to make the puree.
In a bowl, combine the thick yogurt, mango puree, powdered sugar, and cardamom powder. Mix well until smooth and creamy.
Stir in the saffron milk for extra flavor and color.
Refrigerate the mixture for at least 2-3 hours to allow the flavors to blend and the Amrakhand to thicken.
Spoon the chilled Amrakhand into serving bowls. Garnish with chopped nuts and fresh mango pieces.

More Mango Desserts

Propitious Mango Ice Cream

Mango Amrakhand

Indulge in the sweet and creamy delight of Mango Amrakhand! Learn how to whip up this refreshing dessert with our easy-to-follow recipe.

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Prep Time 20

Cook Time 0

Refrigeration 2

Course Dessert

Cuisine Indian

Ingredients

2 cups plain Greek yogurt (hung yogurt or chakka)
1 cup mango puree (from 2 ripe mangoes)
1/2 cup powdered sugar (adjust to taste)
A few saffron strands soaked in a tablespoon of warm milk
1/2 teaspoon cardamom powder
Chopped nuts (pistachios, almonds) for garnish
Fresh mango pieces for garnish

Instructions

Strain the Greek yogurt in a muslin cloth or fine sieve for a few hours to remove excess water and get thick yogurt (chakka)
Blend the mango pulp until smooth to make the puree.
In a bowl, combine the thick yogurt, mango puree, powdered sugar, and cardamom powder. Mix well until smooth and creamy.
Stir in the saffron milk for extra flavor and color
Refrigerate the mixture for at least 2-3 hours to allow the flavors to blend and the Amrakhand to thicken
Spoon the chilled Amrakhand into serving bowls. Garnish with chopped nuts and fresh mango pieces.

Keyword Amrakhand