Mango shrikhand recipe, a creamy Indian mango dessert made with strained or Greek yogurt, mango, and aromatic spices. Perfect as a standalone treat or paired with warm puris!
Mango Shrikhand or Amrakhand is a creamy, luscious dessert made with thick or Greek yogurt, mango pulp, and some exotic Indian spices.
A classic Indian dessert, Mango shrikhand is a quintessential summer dessert. Enjoy this chilled Mango Shrikhand recipe on a hot summer day!
Summers would be incomplete without this creamy, luscious, mango shrikhand. Summertime is a mango time at my place. From mango smoothies, mango popsicles, mango phirni (mango rice pudding), mango burfi, mango ice cream, mango puri, mango salsa, and my hubby's favorite mango shrikhand.
Mango shrikhand, is the best dessert to enjoy during summer. Seriously, it takes no time to whip up this creamy, delicious dessert and the best part is it is no-cook. The only time-consuming or I must say waiting time to enjoy this beauty is the straining of the yogurt.
I remember my mom making shrikhand back home. She used homemade yogurt, and it took time for the yogurt to strain. Nowadays, we get thick yogurt or Greek yogurt which makes this process of making shrikhand a breeze. You can enjoy this delicious dessert in no time.
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What is Shrikhand?
Shrikhand is a yogurt-based Indian dessert made with strained or hung curd or chakka. Flavored with some aromatics like green cardamon, saffron, nuts, and fruits.
The process of making shrikhand is quite simple. This is a no-cook recipe, and with a handful of ingredients you can whip up some creamy, silky smooth dessert in no time. The only time required to make this recipe is to strain the yogurt. Thick yogurt or hung curd is flavored with some aromatics, nuts, and sugar to make this delectable, creamy dessert.
Mango shrikhand, known as Amrakhand or Keri Matho is one of the popular variations of this classic dessert. Fresh mango pulp is used to flavor the yogurt, transforming plain shrikhand into fruit-based shrikhand.
Ingredients
The ingredients used to make mango shrikhand recipe are:
Strained or Greek Yogurt: Thick, strained yogurt forms the base of shrikhand. It is made by straining plain yogurt to remove the whey, resulting in a creamy and dense consistency.
Sugar: To add sweetness to the shrikhand. The amount can be adjusted according to personal preference.
Flavoring Agents: Along with mango pulp, shrikhand can be flavored with various ingredients like cardamom powder, and saffron strands, which impart distinct flavors to the dessert.
Nuts and Dry Fruits: Chopped nuts such as pistachios, almonds, or cashews add crunch and flavor. You can mix them into the dessert or use as a garnish.
Saffron (Optional): Saffron strands add rich golden color and a subtle floral aroma to the shrikhand.
Instructions
Here's the recipe for mango shrikhand (Indian mango dessert):
Step 1- Place the strainer over a bowl. Line the strainer with a muslin or a thin cloth.
Step 2- Transfer the yogurt to the strainer. Gather all the edges of the cloth together and tie a knot.
Step 3- Place some heavy objects like mortar or a can on top of the cloth. Place the yogurt in the refrigerator for 30 minutes to a few hours to strain. Note: The time to strain the yogurt depends upon the whey in the yogurt. I usually keep it for 30 minutes to an hour for the yogurt to strain. You can leave the yogurt overnight in the refrigerator to strain.
Step 4- Add granulated sugar and saffron to a mortar. Grind the saffron along with the sugar. Set it aside.
Step 5- Peel and slice the mangoes. Reserve about ½ cup of mango pieces. Add the rest of the mango pieces to a blender jar and blend to a smooth consistency puree. Note: You should get about 1.5 cups of mango puree.
Step 6- Check the consistency of the yogurt, it should be quite thick. Transfer the thick yogurt to a bowl. Whisk the yogurt for a couple of minutes or until it is smooth and creamy.
Step 7- Next add ground saffron, mango puree, and powdered sugar. Whisk until everything is well combined and the yogurt is smooth and creamy.
Step 8- Add reserve pieces of mangoes, and nuts (optional).
Step 9- Transfer the mango shrikhand to a serving bowl. Garnish with some pieces of mangoes, nuts, and a few strands of saffron. Refrigerate and serve chilled with some puri. Puri shrikhand is a classic combo and a crowd-pleaser. Enjoy!
Substitutions
Here are some substitutions for mango shrikhand recipe:
Yogurt: You can skip straining the yogurt, and use Greek yogurt instead. It has a similar thick and creamy texture.
Sugar: Instead of granulated sugar, you can use alternative sweeteners like honey, maple syrup, or agave syrup. Adjust the amount based on preferred sweetness.
Flavoring Agents: If you don't have cardamom powder, you can use a pinch of ground cinnamon or vanilla extract as alternatives for flavoring. For saffron, turmeric powder can provide a similar golden color, although it won't have the same distinct saffron flavor.
Nuts and Dry Fruits: Feel free to use nuts and dry fruits of your choice. Some options include walnuts, hazelnuts, raisins, or dried cranberries.
Variations
There are several delightful variations of shrikhand that you can try. Here are a few popular ones:
Saffron Shrikhand (Kesar Shrikhand): Saffron strands are soaked in warm milk and added to the shrikhand, giving it a beautiful golden color and a delicate aroma.
Pistachio Shrikhand: Chopped or ground pistachios are mixed into the shrikhand, offering a delightful nutty flavor and a contrasting green color.
Almond Shrikhand: Similar to pistachio shrikhand, finely chopped or ground almonds can be added, lending a rich and crunchy texture to the dessert.
Fruit Shrikhand: Use a variety of fruits of your choice, chop them, and mix them into the shrikhand for a refreshing twist.
Chocolate Shrikhand: For chocolate lovers, cocoa powder or melted chocolate can be added to the shrikhand mixture, creating a rich and indulgent chocolate-flavored variation.
Rose Shrikhand: Aromatic rose water or rose essence can be added to the shrikhand, imparting a delicate floral flavor and a pleasant fragrance. Garnish with nuts, and rose petals.
Storage
Shrikhand can be stored in the refrigerator to maintain its freshness and quality. Here's how to store shrikhand:
Refrigerate: Transfer the shrikhand to an airtight container and store it in the refrigerator.
Shelf Life: Shrikhand can typically be stored in the refrigerator for 3 to 4 days. However, it's best to consume it within the first few days for the best taste and quality.
Odor Absorption: Since shrikhand easily absorbs odors from other foods in the fridge, it is advisable to store it in a sealed container or cover it tightly with plastic wrap or foil to prevent any transfer of flavors.
Separation: Over time, a small amount of whey may separate from the shrikhand. Simply give it a gentle stir before serving to reincorporate the separated liquid.
Tips for Mango Shrikhand Recipe
Here are some helpful tips for making a mango shrikhand recipe (Indian mango dessert):
Strain Yogurt: For a thick and creamy shrikhand, make sure you strain the yogurt properly to remove excess whey. Use a fine-mesh sieve or cheesecloth to strain the yogurt for couple of hours or overnight in the refrigerator. Use full-fat or Greek Style plain yogurt for best results.
Fresh mangoes: Use fresh, ripe, sweet mangoes for this recipe. Nothing beats the flavor of fresh mangoes. Mango shrikhand is best made when mangoes are in season.
Adjust Sweetness: Taste the shrikhand as you add sugar or sweetener and adjust the amount according to your taste. Some prefer it sweeter, while others may prefer a more subtle sweetness.
Infuse Flavors: Aromatics like saffron and green cardamom add depth of flavor to the shrikhand. To grind saffron, use a teaspoon of sugar. Some people soak the saffron in warm milk and use it to flavor Shrikhand. Either way works fine, I prefer to grind the saffron. I think it brings out the intense flavor of saffron.
Chilling Time: Allow the shrikhand to chill in the refrigerator for a few hours before serving. This helps the flavors meld together and enhances the overall taste and texture.
Serving Suggestions: Shrikhand can be enjoyed on its own or as a topping for other desserts. It pairs well with warm puris (deep-fried Indian bread), chapatis, or even as a dip for fruits. Garnish with chopped nuts, saffron strands, or a sprinkle of ground cardamom for an extra touch of elegance.
FAQ
Mango shrikhand is a popular Indian dessert made from strained yogurt, ripe mango pulp, and a hint of cardamom, garnished with saffron strands and chopped pistachios for added flavor and texture.
Shrikhand has a creamy and smooth texture with a rich, sweet, and tangy flavor. The combination of strained yogurt, mango, sugar, and aromatic spices like cardamom creates a delightful balance of flavors in this traditional Indian dessert.
Amrakhand is a variation of shrikhand that specifically incorporates mango pulp, giving it a distinct mango flavor and a vibrant yellow color. While shrikhand can be made with various flavors like saffron, pistachio, or plain, amrakhand focuses solely on the addition of mango, making it a mango-infused version of shrikhand.
Some popular flavors include saffron, cardamom, mango, and pistachio, each offering a unique and delightful taste, so it ultimately comes down to individual taste preferences.
Pairing
These are my favorite dishes to serve with Mango Shrikhand recipe (Indian mango dessert):
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Mango Shrikhand
Ingredients
INGREDIENTS FOR MANGO SHRIKHAND
- 2 cups (16 oz.) full-fat or whole Greek Style plain yogurt
- 3-4 ripe, sweet mangoes; about 1.5 cups mango puree
- 5-6 tablespoons powdered sugar, adjust to taste
- ½ teaspoon granulated sugar
- pinch of saffron strands
FOR GARNISH
- A handful of sliced almonds, pistachios
- Few mango pieces
- Few saffron strands
Instructions
DIRECTIONS FOR MANGO SHRIKHAND
- Place the strainer over a bowl. Line the strainer with a muslin or a thin cloth.
- Transfer the yogurt to the strainer. Gather all the edges of the cloth together and tie a knot.
- Place some heavy objects like mortar or a can on top of the cloth. Place the yogurt in the refrigerator for 30 minutes to a few hours to strain.Note: The time to strain the yogurt depends upon the whey in the yogurt. I usually keep it for 30 minutes to an hour for the yogurt to strain. You can leave the yogurt overnight in the refrigerator to strain.
- Add granulated sugar and saffron to a mortar. Grind the saffron along with the sugar. Set it aside.
- Peel and slice the mangoes. Reserve about ½ cup of mangoes pieces. Add the rest of the mango pieces to a blender jar and blend to a smooth consistency puree.Note: You should get about 1.5 cups of mango puree.
- Check the consistency of the yogurt, it should be quite thick. Transfer the thick yogurt to a bowl. Whisk the yogurt for a couple of minutes or until it is smooth and creamy.
- Next add ground saffron, mango puree, and powdered sugar. Whisk until everything is well combined and the yogurt is smooth and creamy.
- Add reserve pieces of mangoes, and nuts (optional).
- Transfer the mango shrikhand to a serving bowl. Garnish with some pieces of mangoes, nuts, and a few strands of saffron. Refrigerate and serve chilled with some puri. Puri shrikhand is a classic combo and a crowd-pleaser. Enjoy!
Notes
- Use fresh, ripe, sweet mangoes for this recipe. Nothing beats the flavor of fresh mangoes.
- I personally don’t like the canned puree. I think it’s nothing but simply a can of refined sugar. If you can’t find fresh mangoes, use frozen mangoes instead. Frozen mangoes are available in most grocery stores.
- Use full-fat or Greek Style plain yogurt for best results. You can use regular yogurt, but it may not be as creamy as a full-fat one.
- Make sure the yogurt is not too sour for this recipe.
- To grind saffron, use a teaspoon of sugar. Some people soak the saffron in warm milk and use it to flavor shrikhand. Either way works fine, I prefer to grind the saffron. I think it brings out the intense flavor of saffron.
- Mango and saffron are a match made in heaven. Mangoes and saffron complement each other so well. Some use green cardamom as well to flavor the shrikhand.
- Nuts are optional. I like to add some nuts for some added texture and flavor.
- A few pieces of mangoes add a nice texture to shrikhand. Feel free to skip if you like to keep the shrikhand plain.
- I use powdered or confectioners sugar to make shrikhand. You can use granulated sugar if that’s what you have in hand. Simply grind the sugar in a blender to a fine powder and use it.
- You can use the sweetener of your choice, provided it’s not in any liquid form. Any powdered form of sweetener works well in this recipe.
- Depending upon the sweetness in the mangoes, add sugar to taste. Start with 2-3 tablespoons, and add as required.
- Mango shrikhand is best served chilled. Refrigerate the shrikhand for a couple of hours for the best results.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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