Mango Shrikhand or Amrakhand is an easy and creamy Indian dessert made from thick, sweetened yogurt, mango pulp, flavored with cardamom, saffron, and garnished with nuts. An easy, no-cook sweet dish that pairs perfectly with Poori.
Here is how to make this luscious and easy mango shrikhand recipe with all tips and tricks not just when its mango season but all year round!!
Mango season is here, so what is even better than shrikhand, Mango Shrikhand!!!
When we were kids, mom made shrikhand at home but for special occasions, she bought those store-bought amrakhand tubs (Amul or Chitale) and they tasted so different, more creamy, and luscious!!
I loved that taste and texture and meaning to perfect it for so long!!
I am happy to share that I was finally able to nail down that perfect taste and creamy texture just like store-bought, in fact, I think it's even better!!!
Just One secret Ingredient that makes all the difference!!!
What is Amrakhand?
Shrikhand is an Indian sweet dish made from hung yogurt (also known as chakka) that is sweetened with sugar, flavored with cardamom and saffron, and garnished with nuts.
Add mango puree to it and there you have easy delicious Amrakhand or mango shrikhand.
There are many varieties of shrikhand, but amrakhand is the most favorite especially during summers when mangoes are in season.
It is popular in the western states of India, Maharashtra, and Gujarat and can be served as a side dish or dessert.
On special occasions like Gudi Padwa and Ganesh Chaturthi, mango shrikhand with hot Puris (puffed Indian flatbread made with whole wheat flour) is a must-have.
The beauty of this recipe is, it is
- Quick and easy to make
- No-cook, no-fail recipe
- Can be made ahead of time
- Better than store-bought
So why wait, let's see how to make this delicious Mango Shrikhand recipe.
Yogurt - Thick strained yogurt (hung curd or also known as chakka) is a main key ingredient to make Shrikhand. Use whole milk, full fat, plain yogurt preferably not too sour to make hung curd.
Alternately use Greek yogurt to fasten the process as you don't have to strain it and can be used directly.
Mango Pulp - I've used store-bought canned mango pulp to keep things easy. You can also blend the fresh mango pulp into a smooth puree and use it. See FAQ for more info.
Sweetener - I've used a combination of condensed milk and powdered sugar to achieve that store-bought kind of texture and taste. Yes, condensed milk is that secret ingredient that takes this dish to the next level.
You can also use all powdered sugar. But highly recommend the condensed milk.
Flavor - I've used cardamom powder for that warm touch, saffron soaked in warm milk for that yellow hue, and a pinch of salt to bring out all the flavors.
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Method
To make hung curd (chakka)
1 - Place a sieve over a bowl and line it with clean muslin cloth. Add yogurt to it.
2 - Bring the ends together into a peak and roll tight it in to a bundle.
3 - Place some weight on top (I placed a plate and my mortar pestle over it) to drain off the excess whey. Let it stay underweight for 4-5 hours or even overnight in the refrigerator.
Alternately use greek Yogurt to fasten the process and skip the yogurt straining process.
4 - To make saffron milk - In a bowl add warm milk and saffron to it. Mix and allow it to stand for 10 mins. The more it soaks the deeper the color you will get. If you don't have saffron, feel free to skip this step.
5 - Once all the water has drained, remove the weight and open the cloth. Thickened yogurt (hung curd) also known as chakka in Hindi is ready.
6 and 7- Transfer the hung curd (chakka) to a bowl. Whisk it until smooth.
8 - Add mango pulp, condensed milk, saffron milk to this smooth yogurt.
9 and 10 - Next add the cardamom powder, salt, and powdered sugar.
11 - Mix until well combined and smooth.
12 - Garnish with pistachios and sprinkle some more saffron on top (optional). Chill for atleast 2 hours or overnight before serving. Keep covered and refrigerated until ready to eat!!
Smooth, creamy and luscious Mango Skrikhand is ready!!
You can serve mango Shrikhand just on its own as a dessert topped with some more dry fruits and cut mango or as a side with hot poori (puffed-up whole wheat flatbreads).
Shrikhand Poori is an ultimate combination and is made on many festive occasions like Gudi Padwa and Ganesh Chaturthi.
Use plain, whole milk, full-fat yogurt that is not too sour for the best consistency, and taste. Either store-bought or homemade yogurt works.
For that Instant and easy recipe, make mango shrikhand with Greek yogurt and canned mango pulp. Saves time.
Add a pinch of salt to bring out the flavors. Little goes a long way.
For that storebought taste and texture, add condensed milk. It makes it smooth and even more luscious and need I say extremely delicious!!
Don't skip the powdered sugar, it acts as thickener as well as sweetener.
The amount of sugar might seem a lot but we prefer the shrikhand a little sweeter so adjust to your taste and depending on the sweetness of your mango pulp.
Use canned pulp to enjoy this shrikhand year round and not just when mangoes are in season.
Frequently asked questions
Start with fresh, sweet, and ripe mangoes. Remove the pulp of 2-3 mangoes (depending on their size) and blend in a blender until it's smooth. Strain the blended mangoes through a sieve to get rid of any fibers.
Kesar or Alphonso mangoes work great for shrikhand. In the USA, since these are not available use Ataulfo Mangoes. Canned mango pulp also works great especially if mangoes are not in season.
More Indian Dessert recipes
Hope you enjoy this Mango Shrikhand recipe !! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Mango Shrikhand (Amrakhand) Recipe
- 2 pounds yogurt plain whole milk full fat, approximately 4 cups,
- 1½ cups mango pulp fresh or canned mango pulp (kesar or Alphonos variety)
- ¾ cup condensed milk sweetened
- ½ cup powdered sugar
- 1 teaspoon cardamom powder
- 1 pinch salt optional
- 1 tablespoon warm milk to soak saffron
- 1 pinch saffron
- 5-6 pistachios sliced, for garnishing
- Place a sieve over a bowl and line it with a clean muslin cloth. Add yogurt to it.
- Bring the ends together into a peak and roll tightly into a bundle.
- Place some weight on top (I used my mortar pestle over it) to drain off the excess whey. Let it stay underweight for 4-5 hours or even overnight in the refrigerator. Alternately use greek Yogurt to fasten the process and skip the yogurt straining process.
- To make saffron milk - In a bowl add warm milk and saffron to it. Mix and allow it to stand for 10 mins. The more it soaks the deeper the color you will get. If you don't have saffron, feel free to skip this step.
- Once the water has drained completely, remove the weight and open the cloth. Thickened yogurt (hung curd) also known as chakka is ready.
- Transfer the hung curd (chakka) to a bowl. Whisk it until smooth.
- Add mango pulp, condensed milk, saffron milk, cardamom powder, salt, and powdered sugar to this smooth yogurt.
- Mix until well combined and smooth.
- Garnish with pistachios and sprinkle some more saffron on top (optional). Chill for atleast 2 hours or overnight before serving. Keep covered and refrigerated until ready to eat!!
- Smooth, creamy, and luscious Mango Skrikhand is ready!! Serve as dessert garnished with more nuts and cut mangoes or a side with hot Pooris. Enjoy!