Mango Shrikhand, also known as Aamrakhand, is a creamy, luscious, no-cook Indian dessert made with thick strained yogurt (hung curd or chakka), mango pulp, sugar, cardamom, and saffron. Smooth and refreshing, this easy mango dessert comes together in minutes and is perfect as a summer treat or as a side to hot pooris for Gudi Padwa, Ganesh Chaturthi, or any festive thali. Make it with fresh mango pulp in season, or use canned mango puree to enjoy it year-round.
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If you love Shrikhand and mangoes, this Mango Shrikhand is the best of both worlds.
Rich, creamy, and luscious, this homemade version tastes just like the store-bought mango amrakhand from brands like Amul or Chitale.
I'm also sharing the one special ingredient that gives it a silky-smooth, rich, store-bought-style finish.
If mango desserts are your thing, be sure to check out my other favorites, too, like Mango Kulfi and Eggless Mango Cake.
What is Mango Shrikhand?
Shrikhand is a popular Indian dessert made with thick, strained yogurt, also known as hung curd or chakka, sweetened with sugar and flavored with cardamom, saffron, and nuts. It is especially popular in the western Indian states of Maharashtra and Gujarat and is enjoyed as a dessert or served alongside meals.
Mango Shrikhand, also known as Amrakhand or Aamrakhand, is the mango-flavored version of traditional shrikhand. In Marathi, "amba" means mango, which is where the name Amrakhand comes from. It is made by mixing shrikhand with mango puree or mango pulp, which gives it a beautiful golden color and rich mango flavor.
It is especially popular during the summer mango season, but with canned mango pulp, you can enjoy this delicious dessert year-round.
Rich, creamy, lightly tangy, and full of sweet mango flavor, Mango Shrikhand is smooth and refreshing, with warm hints of cardamom and saffron. It is often served chilled as a dessert or with hot, fluffy puri for festive meals like Gudi Padwa and Ganesh Chaturthi.
What makes this shrikhand recipe extra special is the addition of condensed milk, my secret ingredient. It gives the shrikhand a silky-smooth, rich, and luscious texture like store-bought amrakhand.
Simple to make yet always special, Shrikhand is one of those desserts that feels both comforting and festive.
Why You'll Love This Recipe
- A quick and easy no-cook Indian dessert
- Made with just a handful of simple ingredients
- Easy shortcut using Greek yogurt and canned mango pulp
- Perfect to make ahead for festivals and parties
- Delicious served as dessert or with poori
- Rich, creamy, and tastes better than store-bought amrakhand
Recipe Ingredients
- Yogurt - Thick, strained yogurt, also called hung curd or chakka, is the main ingredient in Mango Shrikhand. Use homemade yogurt that has been well-strained, or choose store-bought full-fat plain or Greek yogurt for convenience. I prefer using Greek yogurt, which works especially well because it is already thick, needs minimal straining, and makes the recipe quicker and easier.
- Fresh mango puree or canned mango pulp: You can use either in this recipe. Sweet, ripe mangoes like Alphonso, Kesar, or Ataulfo mangoes work best for their rich flavor, natural sweetness, and vibrant golden color. When fresh mangoes are out of season, canned Alphonso mango pulp is an easy option that lets you enjoy Mango Shrikhand year-round.
- Sweetener - I use a combination of condensed milk and powdered sugar to give this homemade shrikhand a smooth, luscious texture and flavor similar to store-bought amrakhand. Adjust the sugar based on the sweetness of ripe mangoes or mango pulp. Condensed milk also adds extra richness and a lovely creamy finish.
- Cardamom and saffron: Cardamom powder adds a warm, classic shrikhand flavor, while saffron, soaked in warm milk, lends a beautiful yellow hue and a delicate aroma. Saffron is optional, but it adds a lovely festive touch.
Please refer to the recipe card for exact ingredient measurements.
How To Make Mango Shrikhand (Stepwise Photos)
Strain the yogurt:
1 - Place a sieve or strainer over a large bowl and line it with a double layer of clean cheesecloth. Pour yogurt onto the cheesecloth.
2 - Gather the corners of the cheesecloth and tie them into a bundle.
3 - You can either hang the cheesecloth so the whey drains or place a heavy weight on top to help drain the excess whey. Leave space for the water to collect in the bowl.
If using Greek yogurt, straining for 2 to 4 hours is usually enough, though you can skip this step in a pinch since Greek yogurt is already quite thick. That said, I recommend straining it for the best, thick, creamy shrikhand texture.
If using regular plain yogurt (dahi), strain it for 6-8 hours or overnight. Always refrigerate while straining to prevent the yogurt from spoiling. The longer you strain it, the thicker and creamier your hung curd will be.
4 - Make saffron milk: In a small bowl, combine warm milk and saffron strands. Let it sit for about 10 minutes so the saffron can release its color and flavor. If you do not have saffron, you can skip this step.
Make mango shrikhand :
5 - Once all the water has drained, remove the weight and open the cheesecloth. Thickened yogurt (hung curd) is ready. The consistency should be creamy and thick, thicker than Greek yogurt.
6 and 7- Transfer the thickened yogurt to a mixing bowl. Whisk it until smooth.
8 - Add mango pulp, condensed milk, and saffron milk to this smooth yogurt.
9 and 10 - Also add the cardamom powder and powdered sugar.
11 - Using a whisk or spoon, mix everything together until smooth, creamy, and well combined. Make sure there are no lumps. Avoid overmixing in a blender, as that can loosen the texture and make the shrikhand runny.
Tip: Taste the shrikhand and adjust the sweetness if needed. If your mango pulp is already very sweet, you may need less sugar.
12 - Garnish with pistachios and saffron strands. Cover and refrigerate for atleast 1 hour or overnight (best) before serving. Chilling helps the flavors meld together and makes the shrikhand even thicker and creamier.
Smooth, luscious, and creamy Mango Skrikhand is ready!
Serving Suggestions
Mango Shrikhand is best served chilled. You can enjoy it on its own as a dessert, or serve it the traditional way as a side dish with hot Poori for a festive, comforting meal.
It also pairs beautifully with some Batata Bhaji, lemon pickle, Kothimbir Vadi, and Varan Bhaat to create a complete Maharashtrian Thali for a special festive spread.
For parties or gatherings, serve it in small dessert bowls or individual cups and garnish with chopped nuts, saffron strands, or mango pieces for a special touch.
Storage Instructions
Mango Shrikhand is a great make-ahead dessert that stays well in an airtight container in the refrigerator for 4 to 5 days, or can be frozen for longer-term storage.
Recipe Tips and Notes
- Use full-fat yogurt: Greek yogurt, fresh whole-milk dahi, or yogurt that is not too sour works best for rich, creamy shrikhand. Avoid low-fat yogurt, which can make it thinner and less flavorful.
- Strain the yogurt well: it's key to thick, creamy Shrikhand. For regular yogurt, strain overnight. For Greek yogurt, 2 to 4 hours is usually enough; you can skip it in a pinch, but straining gives the best texture.
- Use sweet mangoes or canned mango pulp: Sweet mangoes such as Alphonso, Kesar, or Ataulfo deliver the best flavor, sweetness, and color. When mangoes are out of season, canned mango pulp works beautifully and lets you enjoy this dessert year-round.
- For a quick shortcut: make Mango Shrikhand with Greek yogurt and canned mango puree or mango pulp. It saves time and still gives delicious results.
- Don't skip the condensed milk: it's my secret ingredient for silky-smooth, rich, luscious Shrikhand. It adds depth and body that powdered sugar alone cannot achieve.
- Adjust sweetness: The sweetness can vary depending on your mangoes or mango pulp, so adjust the sugar to taste.
Frequently asked questions
Start with fresh, sweet, and ripe mangoes. Remove the pulp from 2-3 mangoes (depending on their size) and blend until smooth. Strain the blended mangoes through a sieve to remove any fibers.
Not quite. Shrikhand is much thicker, richer, and more dessert-like than regular mango yogurt. It is made with strained yogurt, which gives it a dense, creamy texture, and it is flavored more like a traditional Indian sweet.
More Mango Desserts
More Indian Dessert recipes
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Recipe Card
Mango Shrikhand (Aamrakhand)
Equipment
Ingredients
- 2 pounds plain yogurt or Greek yogurt full fat (approximately 4 cups)
- 1 to 1½ cups mango pulp fresh or canned mango pulp (Alphonso mango tin)
- ¾ cup sweetened condensed milk
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
- 1 tablespoon warm milk to soak saffron
- 1 pinch saffron (kesar)
- 5-6 pistachios sliced, for garnishing
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Instructions
Straining Yogurt
- Place a sieve or mesh strainer over a large bowl and line it with a double layer of clean cheesecloth. Pour yogurt onto the cheesecloth.
- Gather the corners of the cheesecloth and tie them into a bundle. You can either hang the cheesecloth so the whey drains or place a heavy weight on top to help drain the excess whey. Leave space for the water to collect in the bowl.
- Strain Greek yogurt for 2 to 4 hours and regular plain yogurt (dahi) for 6-8 hours or overnight in the refrigerator.
- Once the water has drained completely, remove the weight and open the cheesecloth. Thickened yogurt (hung curd) is ready. The consistency should be creamy and thick, thicker than Greek yogurt.
Making Mango Shrikhand
- Make saffron milk: In a small bowl, add warm milk and saffron. Mix and allow it to stand for 10 mins.
- Transfer the thickened yogurt to a large bowl. Whisk it until smooth.
- Add mango pulp, condensed milk, saffron milk, cardamom powder, and powdered sugar to this smooth yogurt. Mix until well combined and smooth without any lumps.
- Garnish with pistachios and saffron strands. Cover and refrigerate for atleast 1 hour or overnight before serving.
- 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!
Video
Notes
- For a quick shortcut: make Mango Shrikhand with Greek yogurt and canned mango pulp. It saves time and still gives delicious results.
- Strain the yogurt well: it's key to thick, creamy Shrikhand.
- For homemade mango pulp: Use pulp of 2 large sweet mangoes such as Alphonso, Kesar, or Ataulfo. Blend until smooth and strain the puree through a sieve to remove any fibers.
- Store-bought Mango Pulp: When mangoes are out of season, canned mango pulp works beautifully and lets you enjoy this dessert year-round. I prefer Alfonso canned mango pulp.
- Don't skip the condensed milk: it's my secret ingredient for silky-smooth, rich, luscious Mango Shrikhand. It adds depth and body that powdered sugar alone cannot achieve.
- Adjust sweetness: The sweetness can vary depending on your mangoes or mango pulp, so adjust the sugar to taste.
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