Mango Shrikhand ,also known as Amrakhand, is a silky, lush and creamy dessert made by mixing mango pulp with hung yogurt and flavoured with aromatic cardamom and saffron. This mango shrikhand is traditionally served with hot pooris or serve as it is, as after meal dessert. It is very simple and quick to make if you have hung yogurt ready and hence its a perfect , melt in mouth, summer dessert!
Shrikhand tastes best when chilled ,so you can make it a day before ,spoon it in individual serving bowls and refrigerate it until you are ready to serve!
Tips for making best mango shrikhand:
- I have used canned mango pulp (Alphonso variety) as the mangoes I got here were not that good. You can use fresh mangoes, make sure they are ripe and sweet. Blend them to make puree and strain to remove any fibres.
- Use plain unflavoured yogurt and not low fat or fat free
- Try getting a desi brand of yogurt from an Indian grocery store or use home made yogurt.
- I did not use greek yogurt, but it can also be used , as it is already very thick. However, it should also be strained for 10-15 mins to get rid of any liquid.
- Normal yogurt should be hung for 5-6 hours or overnight in the fridge as we need really thick yogurt with minimum liquid. The strained liquid is rich in nutrients so it can be used to make chapati dough or in dals etc.
- Never use a blender to mix mango puree with yogurt. It would make it very thin. Always mix it with hand.
Type : Vegetarian Course: Dessert/ Side dish Serves: 2-3
Ingredients:
- Yogurt: 2 cups
- Mango Pulp: 1 cup
- Powdered sugar: 1/4 cup ( adjust if you are using fresh mangoes , I used canned which are already sweetened)
- Saffron: a pinch mixed in 1 tbsp of warm milk
- Cardamom powder: 1/4 tsp
- Almonds and Pistachios: 1 tbsp silvered ( reserve some for garnishing)
Method:
- Put a strainer over a large bowl. Line it with muslin cloth or thin cotton napkin. Place the yogurt on the muslin cloth,gather the corners of the cloth and tie it in a bundle.
- Let it rest in the refrigerator for 4-5 hours or overnight, so that all the water can drain out. Squeeze as much water as possible.
- Hung yogurt is ready.
- Take it out in a large bowl. Whisk it for 2-3 minutes until it is smooth.
- In this yogurt , mix mango puree, sugar, saffron milk , chopped nuts and cardamom powder
- Whisk everything until it gets smooth and creamy! Do not overmix.
- Transfer into serving bowls, garnish with saffron strands and silvered nuts.
- Refrigerate for few hours before serving.
- Enjoy!!
Please let me know in comments if you make the recipe or if you have any questions! I would love to answer them !!