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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 on a hot summer day!
MANGO SHRIKHAND
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, 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 1-2 days 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 on the same day.
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 FOR MANGO SHRIKHAND
2 cups or 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
1/2 teaspoon granulated sugar
pinch of saffron strands
FOR GARNISH
A handful of sliced almonds, pistachios
Few mango pieces
Few saffron strands
Pic Shown: Mango Shrikhand
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 1/2 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!
TIPS FOR DELICIOUS MANGO SHRIKHAND
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.
I don’t like the canned puree. It’s nothing but refined sugar in a can. If you cannot find fresh mangoes, you can use frozen mangoes instead. Frozen mangoes are available in most grocery stores.
When mangoes are in season, I buy them in bulk, process them, and freeze them. The frozen mangoes stay good for up to a year.
Use full-fat or Greek Style plain yogurt for best results. You can use regular yogurt, but it may not be as creamy as full-fat.
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. I think mangoes and saffron complement each other so well. Some use green cardamom as well to flavor the Shrikhand.
TIPS FOR DELICIOUS MANGO SHRIKHAND (CONTINUED)
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.
Shrikhand may turn a little runny over time. I add some almond flour to adjust the consistency.
Pic Shown: Mango Shrikhand
FREQUENTLY ASKED QUESTIONS
WHAT IS AMRAKHAND
In Maharastra, the western state of India, Mango Shrikhand is known as Amrakhand. A popular dessert made with yogurt and mangoes.
WHAT IS KERI MATHO
In Gujarat, the western state of India, mango is known as Keri. Keri Matho is another name for Mango shrikhand.
WHAT TYPE OF YOGURT TO USE
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.
CAN I USE HOMEMADE YOGURT
You can use homemade yogurt. Depending upon the consistency of the yogurt, you may have to strain the yogurt overnight.
If you are using yogurt that is low in fat content, add 1-2 tablespoons of fresh cream to add a creamy texture to the shrikhand.
WHAT TYPE OF MANGOES TO USE
Use fresh, ripe, sweet mangoes for this recipe. Nothing beats the flavor of fresh mangoes.
I used Alphonso or Kesar mangoes available in Indian/Asian supermarkets. Feel free to use the mangoes of your choice.
CAN I USE CANNED MANGO PULP
Feel free to use the canned puree, if that’s what you have in hand.
I don’t like the canned puree. It’s nothing but refined sugar in a can. If you cannot find fresh mangoes, you can use frozen mangoes instead. Frozen mangoes are available in most grocery stores.
CAN I USE FROZEN MANGOES
Yes, you can use frozen mangoes to make the mango pulp
When mangoes are in season, I buy them in bulk, process them, and freeze them. The frozen mangoes stay good for up to a year.
HOW TO GRIND SAFFRON
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.
CAN I USE GRANULATED SUGAR
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.
CAN I SKIP SUGAR
Sugar is used to balance the flavors of tangy yogurt and mangoes. If the mangoes are ripe, sweet enough, and the yogurt is not too sour, you can skip the sugar.
I add some almond flour, which helps balance the flavors and adds sweetness to the shrikhand without adding any extra sugar.
SWEETENER OF CHOICE
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.
CAN I SKIP NUTS
Nuts are optional. I like to add some nuts for some added texture and flavor.
MY SHRIKHAND TURNED RUNNY
Shrikhand may turn a little runny over time. I add some almond flour to adjust the consistency.
SERVING SUGGESTIONS
Shrikhand is best served chilled. It can be served as is or with some puri. Puri shrikhand is a classic combo I grew up devouring. Puri is a fried Indian bread, made with whole wheat flour.
Shrikhand can be served along with some Indian sweets like gulab jamun, jalebi, or motichoor laddoo.
Pic Shown: Mango Shrikhand
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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
- 1/2 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 1/2 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.
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