Mango Shrikhand (Amrakhand) is an Indian sweet dish. Mango Shrikhand is made of strained yogurt. Mango Shrikhand is one of the main desserts in Gujarati and Maharashtrian cuisine. Preparation of this dish is very simple. A popular variation of Shrikhand in Maharashtra is Amrakhand, which is Shrikhand blended with mango pulp. It is one of the my favorite desert too. It usually eaten or relish with puri and potato subji.
Summer is already started here in the US and kids are enjoying their summer vacation. As kids are at home often ask for chilled dessert whenever they coming from pool or outdoor plays, our freeze is loaded with popsicles, ice creams, sorbets still they want something new, they don’t like much Indian dessert like halwa, Ladoo or burfi but they love chilled Indian dessert like gulab jamun, Rasmalai, or shrikhand. So decided to make mango shrikhand aka Amrakhand. When I was kid it was my favorite dessert still it is my all-time favorite. Thanks to Indian grocery stores here in the US selling Indian mangoes straight from the India and our most favorite varieties are Alphonso, Kesar, these mangoes are here costly in price, but at the end we all love mangoes. Despite the expense I like to indulge on them while they are in season as they are really good.
Other than just snacking on them fresh one of the top things on my summer dessert list to make was a mango shrikhand. This Indian dessert made by mixing thick and creamy strained yogurt with sugar, cardamom and saffron. The mango shrikhand is very easy to make, though you do have to wait a while for the yogurt to strain. The Alphonso or kesar mango shrikhand is amazing in taste and color too! It is nice and thick and creamy and sweet, and the cardamom and saffron flavors works really well in it. I also added some chopped pistachios for a bit of color and for a contrasting texture.
• 3-4 cup Yogurt/Curd/Dahi
• 1 cup Alphonso or Kesar Mango Pulp
• 1 cup Powdered Sugar or as per taste
• Pinch of Cardamom
• 1-2 tbsp Milk
• Pinch of Saffron
• Chopped Pistachios
• Chopped Almonds
1. Take a muslin cloth or cheesecloth and place the yogurt in it; hang it for 3-4 hours to drain out the whey from yogurt.
2. After 3-4 hours remove the yogurt from cloth and add into the bowl.
3. Place the bowl inside the refrigerator for 1-2 hrs.
4. Soak the saffron in the milk.
5. Take a yogurt bowl from refrigerator and whisk very well using with spatula or weird whisk, then add sugar, soaked saffron, milk and again whisk it well till smooth and glossy.
6. Now add mango pulp, cardamom powder, chopped Almond –Pistachios and mix well till all combine properly, then keep it in refrigerator for 1-2 hours.
7. Garnish Mango Shrikhand with chopped Pistachios-Almonds and serve chilled.
• You can use Greek yogurt if want to avoid straining process and for quick dessert. But strained Indian yogurt gives best taste.
• You can store Amrakhand into the refrigerator up to 1 month.
• You can add fresh mango cubes if you like it.
- 3-4 cup yogurt/curd/dahi
- 1 cup Mango Pulp
- 1 cup Powdered Sugar or as per taste
- Pinch of Cardamom
- 1-2 tbsp Milk
- Pinch of Saffron
- Chopped Pistachios
- Chopped Almonds
- Take a muslin cloth or cheese cloth and place the yogurt in it; hang it for 3-4 hours to drain out the whey from yogurt.
- After 3-4 hours remove the yogurt from cloth and turn into bowl.
- Place the bowl inside the refrigerator for 1-2 hours.
- Soak the saffron in the milk.
- Take a yogurt bowl from refrigerator and whisk very well using with spatula or weird whisk, then add sugar, soaked saffron, milk and again whisk it well till smooth and glossy.
- Now add mango pulp, cardamom powder, chopped Almond –Pistachios and mix well or whisk, then keep it in refrigerator for 1-2 hours.
- Garnish Shrikhand with chopped Pistachios-Almonds and serve chilled.
You can store amrakhand into the refrigerator upto 1month.
You can add fresh mango cubes if you like it.