Rich, creamy and super sweet with a hint of mango flavor, this mango shrikhand aka Aamrakhand is a delicious and refreshing yogurt based sweet treat with a twist.
With fresh mangos added in, the classic shrikhand just got an upgrade, and if you're looking for a simple vegetarian dessert to try, this is the one!
Shrikhand is a popular Indian side dish cum dessert that's primarily made using fresh yogurt, sugar and some flavoring agents and spices.
I recently got my hands on some fresh mangos and used them up to make some mango Tanghulu- a spicy candied fruit stick and some creamy mango salad dressing and a nice bowl of mango pico de gallo for taco night.
Despite that, I still had a couple of mangoes left which I wanted to put to use- and that's when I tried this recipe.
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What's So Great About the Recipe?
One of the best things about this recipe is the fact that it is so easy to make. All you'll need is 10 minutes of kitchen time to whip up this refreshing treat. What's more, you don't even need any fancy ingredients or kitchen equipment to put it together- just a bowl and a whisk, and you're all sorted.
Best of all, it's healthier, naturally gluten free , and perfect for the hot summer months.
Ingredients
Yogurt: I love using my homemade yogurt here, but any store-bought variety should also work well. Just make sure you use unflavored, unsweetened yogurt.
Sugar: Granulated sugar works best for this recipe, as it dissolves pretty quick into the yogurt.
Mango puree: You'll need fresh mango puree here. Choose a ripe mango that is sweet in taste, remove its pulp and give it a quick blitz in your blender. You can use canned mango puree too.
Saffron: Just a few strands, for that bright orange-yellow color and flavor.
Cardamom powder: This one's optional, but I highly recommend it. You'll need just a pinch, but it can really take the flavors of the shrikhand up a notch.
See recipe card for quantities.
Substitutions & Variations
- If you love mangoes and want the shrikhand to have a deeper mango flavor, you can add a bit more of the mango puree into the mix.
- Enjoy the mango shrikhand as-is or top it with some chopped or sliced nuts like pistachios and almonds to lend a bit of extra flavor and texture.
- If you want to keep the dish healthier, swap the sugar with cane sugar or your choice of natural sweetener.
How to Make Mango Shrikhand
Place a fine mesh strainer over a large bowl and line the strainer with a clean muslin cloth. Add the yogurt into it and let it stay for 30 minutes or so to let the excess liquid drip out.
Transfer the thick yogurt into another bowl and add in the granulated sugar. Give it a quick mix.
Next, add in the mango puree and whisk well.
Add the saffron and cardamom and continue whisking until you get a smooth, creamy consistency.
💭Top Tip
If the mixture still looks clumpy or grainy, you can transfer it to a blender and give it a quick blitz or even use an immersion blender to smooth it up.
How to Store Leftover Mango Shrikhand
You can store your leftover mango shrikhand in a clean jar or a bowl, cover it up with a lid. Keep it refrigerated at all times, and it should stay fresh for 3-4 days.
I wouldn't recommend storing it beyond that point, as the yogurt can start to turn sour. Freezing is another big no-no as it can ruin the creamy, silky texture of the shrikhand.
Tips & Tricks to Nail the Recipe
- For the best flavor and texture, use full fat yogurt instead of the low fat variety. Low fat yogurt tends to have a much thinner consistency, which isn't great for this recipe.
- If you're using homeset yogurt, make sure it is fresh and not a couple of days old, which can be quite sour.
- To help the saffron's bright color get nicely incorporated into the shrikhand, soak them in a tablespoon of warm milk for a few minutes and then add them into the mix.
- If you're using homemade mango puree, you may want to strain the puree and then use it to remove any fibers.
- Make sure you allow the shrikhand to chill in the refrigerator for 30-60 minutes before you serve.
How to Serve Mango Shrikhand
Serve the mango shrikhand with some chopped nuts like I did, or with chopped mango if you have some extra mangos at hand.
You can enjoy it as a side dish with some other Indian accompaniments like laccha onion and grilled tandoori corn or as a dessert after a hearty meal of a meaty Indian curry like Achari gosht or bhuna gosht along with some spicy bullet naan.
Recipe FAQs
You absolutely can! Greek yogurt has a natural thickness which works wonderfully for this recipe. Just make sure you use the unflavored, unsweetened variety.
Any good quality ripe and sweet mangoes should work well. I love using kesar or alphonso mangoes.
You absolutely can! Try using berries like blueberries and strawberries to make blueberry shrikhand or strawberry shrikhand.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this mango shrikhand or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mango Shrikhand
Ingredients
- ½ cup mango puree
- 1 tablespoon granulated sugar
- 2 cups yogurt
- ⅛ teaspoon cardamom powder
- 3-5 strands saffron
Instructions
- Place a fine mesh strainer over a large bowl and line the strainer with a clean muslin cloth. Add the yogurt into it and let it stay for 30 minutes or so to let the excess liquid drip out.
- Transfer the thick yogurt into another bowl and add in the granulated sugar. Give it a quick mix.
- Next, add in the mango puree and whisk well.
- Add the saffron and cardamom and continue whisking until you get a smooth, creamy consistency.
Notes
- For the best flavor and texture, use full fat yogurt instead of the low fat variety. Low fat yogurt tends to have a much thinner consistency, which isn't great for this recipe.
- If you're using homeset yogurt, make sure it is fresh and not a couple of days old, which can be quite sour.
- To help the saffron's bright color get nicely incorporated into the shrikhand, soak them in a tablespoon of warm milk for a few minutes and then add them into the mix.
- If you're using homemade mango puree, you may want to strain the puree and then use it to remove any fibers.
- Make sure you allow the shrikhand to chill in the refrigerator for 30-60 minutes before you serve.
