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Mango Shrikhand Recipe

Mango Shrikhand

Jyoti Behrani
Mango Shrikhand or Amrakhand is a creamy, luscious dessert made with thick or Greek yogurt, mango pulp, and some exotic Indian spices.
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Prep Time 10 minutes
Yogurt Straining Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Indian
Servings 4
Calories 220 kcal

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

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

Please refer to the post for Frequently Asked Questions.
Tips For Delicious Mango Shrikhand
  • 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

Nutrition Facts
Mango Shrikhand
Amount per Serving
Calories
220
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.2
g
Cholesterol
 
7
mg
2
%
Sodium
 
48
mg
2
%
Potassium
 
261
mg
7
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
36
g
40
%
Protein
 
13
g
26
%
Vitamin A
 
1745
IU
35
%
Vitamin C
 
57
mg
69
%
Calcium
 
149
mg
15
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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