Mango Shrikhand-Amrakhand

Mango Shrikhand-Amrakhand

Over the last few weeks the weather here has been absolutely gorgeous…Nature has woken up after long cold winter. All around there are green leaves on trees and yellow flowers growing. Yes it is beautiful weather but you must be wondering what all this has to do with the recipe posting.


Well, in India the spring time is very short, if at all there is any. When the temperature starts to heat up one can see summer fruits like mango and melons in the market. I remember me and my sister insisting our mother to buy them just at the start of the season even though they don’t have that much taste yet. Mangoes are my ultimate favorite fruit and I am talking about the juicy ones from India. With it gets very hot people recommend to eat yoghurt as it has cooling effects.


Today’s recipe is of Mango Shrikhand also known as ‘Amarkhand’. It is a traditional dessert made using hung yoghurt and mango pulp. It has subtle flavor of saffron and garnished with almonds and pistachios. This flavor of this dessert reminds me of summer back home. It is so light and fresh and just perfect for this summer weather.



Here is the recipe…



600g thick yoghurt (Greek)

400 g mango, pureed

50g sugar, according to taste

¼ tsp saffron, extra for garnish

1-2 tbsp. warm milk

Handful almonds and pistachios



I have used canned Alphonso mangoes. If you can get fresh mangoes then those are the best, otherwise you can use canned ones. 



In a clean muslin cloth place all the yoghurt. Gather the edges of the muslin cloth and tie a knot. Hang it for 1-2 hours to strain out all the water. Collect the strained water from the yoghurt. It can be used in gravies or for boiling veggies.


The thick mass of strained yoghurt is called as ‘Chakka’.



Soak the saffron in 1-2 tbsp of warm milk.


In a bowl, mix together chakka, mango puree, sugar and saffron milk.  Whisk to combine all the ingredients. Chill it for few hours.


While serving, garnish the shrikhand with slivered almonds, pistachios and saffron. Serve chilled.



Preparation Time: 15 minutes, extra for making hung yoghurt

Makes: 4 servings


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