Mango Shrikhand (Amrakhand)

Close up shot of mango shrikhand in white bowl, nuts, cubed mangoes in bowls at the back.

5 from 2 votes

Mango Shrikhand or ‘Amrakhand’ is a very famous traditional sweet from Gujarat and Maharashtra. It made using hung yogurt and fresh mango pulp. Served as a side dish or dessert, it tastes best as is or with fluffy puris.

Prep Time3 10

Cook Time0

Total Time3 10

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 151kcal

Author: Farrukh Aziz

Ingredients

500 grams Yogurt
A Good Pinch of Saffron
2 tablespoons Milk
½ cup Mango Pulp Mango pulp (I have used fresh pulp of alphonso mango)
½ teaspoon Cardamom Powder
2 tablespoons Powdered Sugar
1 cup Mango cut in small cubes

For Garnish

Slivers of Almonds and Pistachios
Few Saffron Strands

Instructions

Take a clean muslin cloth and pour all the yogurt, tie it well. Hang yoghurt on kitchen tap for 2-3 hours.
Place an empty bowl below to collect the whey. The mass left behind in muslin cloth is known as ‘Chakka’.
Soak saffron in 2 tbsp of warm milk.
In a bowl, combine chakka, mango pulp, cardamom powder, sugar(as required) and saffron soaked milk. Whisk well, and chill it for few hours.
In serving bowl, add shrikhand, mango cubes and garnish with slivered almonds, pistachios and saffron.
Serve Chilled as is or with poories.

Notes

Always use, thick yogurt or greek yogurt.

Make sure that mangoes are ripe and juicy, Personally I love use Kesar variety or Alphonso variety mango only.

Mango shrikhand tastes best when chilled.

You can use canned mango puree also. try to get your hands on alphonso variety of canned mango pulp.

Avoid using blender to mix yogurt and puree. Blender has the tendency to thin down the yogurt. Always use hand whisk to ladle to mix both.

Nutrition