Mango shrikhand, also known as amrakhand, is a rich and indulgent Indian dessert that combines the tangy sweetness of ripe mangoes with the smooth, luxurious texture of hung curd (strained yogurt). This is one of the simplest yet most rewarding recipes to prepare—perfect for hot summer days when you crave something sweet, fruity, and refreshing without spending hours in the kitchen.
At its core, mango shrikhand is a flavored variation of the classic shrikhand, which is traditionally made by blending thick yogurt with sugar and cardamom. But when we bring in the magic of ripe mangoes—especially the king of fruits, Alphonso or Kesar—it transforms into an entirely new experience. The addition of fresh mango pulp not only enhances the flavor but adds a beautiful golden hue and a tropical aroma that elevates this dish to something truly special.
To take it a notch further, we don’t just mix in mango pulp—we create a smooth mango mash using fresh, ripe mangoes blended into a silky purée, and then fold it gently into chilled, creamy hung curd.
Mango shrikhand can be served chilled in individual bowls, garnished with a drizzle of mango purée, a few saffron strands, and chopped nuts. It’s a crowd-pleaser at festive gatherings and an easy yet elegant dessert for family dinners.
What makes this recipe stand out is its versatility and simplicity. With just a few ingredients—yogurt, mangoes, sugar, and spices—you get a dessert that tastes as good as it looks. Plus, it can easily be made ahead of time and stored in the refrigerator for a day or two, allowing the flavors to deepen and meld beautifully.
Whether you’re a fan of traditional Indian sweets or new to the world of shrikhand, this mango-infused version is sure to win you over. Creamy, fruity, slightly tangy, and irresistibly aromatic—mango shrikhand is summer in a bowl.
❤️ You’ll Love This Amrakhand Recipe
Traditional Method Vs Instant:
- Traditionally, the water is strained from the plain yogurt by tying in a muslin cloth. At that point thick yogurt (aka chakka or hung curd) is blended with sugar, saffron, cardamom and mango mash to make mango shrikhand.
- To make an moment form, basically utilize greek yogurt instep of straining the plain yogurt. The moment strategy will take fair 5 minutes of blending and amrakhand is ready.
Pre-plan: Making this mango shrikhand the conventional way requires a few pre-planning. It’ll take around 5-6 hours to make hung curd (of course the dynamic time is as it were 5 minutes).
Taste & Texture:
- Sweet with the culminate sum of mango flavor.
- Luscious, smooth, rich and wealthy
Make-Ahead Dessert: If you’re having visitors or making for a uncommon event at that point this mango shrikhand can be made a couple of days some time recently and put away in the fridge.
🧾 Ingredient Notes
- Plain yogurt: Utilize the store-bought plain yogurt or make it at domestic. Utilize new yogurt and make beyond any doubt not to utilize acrid yogurt.
- Powdered sugar: I have utilized store-bought powdered sugar (aka confectioner sugar or icing sugar). You can utilize standard granulated sugar. If so if it’s not too much trouble crush it into a powder shape so it will be simple to blend with yogurt without messing with the consistency.
- Mango:
- Always utilize ready and sweet mango.
- In India, alphonso mango (hapus keri) is the best choice. Since it is a small costly fruit, the another best choice is Kesar. You can blend both as well.
- Here in the USA, Ataulpho mango (a Mexican fruit) is a great assortment to make mango shrikhand.
- Cardamom powder: The seeds of green cardamom cases are powdered or pulverized here and utilized in the recipe.
- Saffron: It is broken up in warm drain to extricate its most extreme flavor and color. I would not prescribe skipping it. It gives a truly great flavor.
👩🍳 How To Make Mango Shrikhand?
1) Prepare the setup for hung curd Start by getting your setup ready to strain the yogurt. Take a large, deep mixing bowl—make sure it’s deep enough so that when you place a strainer or sieve on top, the bottom of the strainer doesn’t touch the whey (liquid) that will collect in the bowl. This helps in proper drainage and ensures the yogurt thickens correctly. Line the strainer with a clean muslin cloth or a fine cotton cloth (even a clean men’s handkerchief will do in a pinch). Now, spoon fresh, plain yogurt into the cloth.
2) Tie and strain the yogurt Gather the edges of the cloth together to form a pouch. Twist it gently to remove some of the liquid, then tie it securely. You can either hang this pouch over the sink or place it in the strainer, and then set everything in the refrigerator. Let it rest for at least 5 hours, though leaving it overnight is ideal for achieving a thick, creamy consistency. This slow draining helps all the excess whey drip away while keeping the curd fresh and chilled.
3) Check your hung curd After the resting period, untie the cloth. You’ll now have dense, creamy hung curd—the perfect base for shrikhand. The collected whey at the bottom can be discarded or used in other recipes like smoothies or dough. Transfer the thickened yogurt to a clean mixing bowl.
4) Gently crumble the saffron strands using your fingers or a small mortar and pestle to release their rich color and aroma. Once broken down, add the crushed saffron to a small bowl of warm milk—ensure the milk is not boiling, just pleasantly warm to the touch. Let the saffron steep in the milk for 8–10 minutes, allowing it to infuse its deep golden hue and distinctive fragrance thoroughly.
5) For the mango puree, place the fresh mango pieces into a clean food processor or blender jar. Be sure to use ripe, juicy mangoes for the best natural sweetness and flavor. Avoid adding any extra liquid, especially water, as it will dilute the vibrant taste of the fruit.
6) Blend the mango chunks thoroughly until you achieve a velvety smooth consistency. The texture should be creamy and lump-free, resembling a thick, natural pulp. Resist the urge to add water during the blending process, as the mango’s natural juices are sufficient to produce a rich and concentrated mash ideal for desserts or drinks.
7) Gently fold, don’t whisk Now comes the important part—mixing. Using a spatula or spoon, gently fold all the ingredients together. Avoid whisking or stirring too vigorously, as this can thin the consistency of the shrikhand. The goal is to keep the texture creamy and smooth without overworking the mixture.
8) Chill and garnish Once everything is well combined, cover the bowl and refrigerate the mango shrikhand for at least an hour before serving. This helps the flavors to blend and the dessert to firm up slightly. Before serving, garnish with chopped pistachios, slivered almonds, and a few strands of saffron or a swirl of mango purée for a lovely presentation.
9) At this stage, carefully fold in the freshly prepared mango mash into your mixture, ensuring an even distribution of its luscious sweetness. Next, sprinkle in a generous pinch of finely ground cardamom powder, which will add a warm, aromatic depth to the flavor profile. To elevate the texture and add a delightful crunch, toss in a handful of chopped nuts—such as almonds, pistachios, or cashews—depending on your preference. These ingredients not only enrich the taste but also lend a visually appealing contrast to the smooth mango puree.
10) Once all the ingredients have been combined, gently mix everything together using a spatula or spoon. Use slow, folding motions rather than vigorous stirring to preserve the delicate texture of the mango mash and maintain the integrity of the nuts. This careful blending ensures that every bite offers a harmonious balance of creamy sweetness, fragrant spice, and nutty crunch, creating a truly indulgent final product.
💭 Expert Tips For Mango Shrikhand
- Never stir or whisk enthusiastically the mango shrikhand blend something else you will end up with runny consistency. We need a pleasant and thick consistency. Continuously crease the fixings into the thick yogurt.
- I suggest making it ahead of time and letting it chill in the fridge. Whereas it is chilling, the saffron and mango flavor will keep imbuing more and more.
- Always utilize new, plain (less acrid) yogurt. Do not utilize acrid yogurt, it will destroy the taste.
- Canned mango mash can be utilized instep of new. Alphonso mango mash cans are effectively accessible in Indian grocery stores.
🍽 Serving Ideas For Amrakhand
- Mango shrikhand is at its most refreshing and flavorful when served chilled. Cooling it in the refrigerator allows the creamy texture to firm up slightly, while the mango’s natural sweetness and aromatic spices meld beautifully, making every spoonful a delightful treat especially during warm weather.
- Traditionally, Amrakhand pairs exceptionally well with hot, crisp puffed puris, creating a beloved combination in the classic Maharashtrian lunch thali. This meal often features a variety of complementary dishes such as batata bhaji (spiced potato stir-fry), varan bhaat (simple lentil curry with rice), crunchy papad, tangy pickles, and fresh kachumber salad. Together, these elements balance flavors and textures, making the thali both wholesome and satisfying.
- Mango shrikhand poori holds a special place in celebratory occasions like Ganesh Chaturthi and Gudi Padwa, where it is traditionally prepared to mark the festivities. The sweet, creamy shrikhand combined with crispy puris is enjoyed by families as a symbol of joy and togetherness during these culturally significant events.
- Beyond festive meals, this luscious mango shrikhand can also be savored on its own as a delicious after-meal dessert. Its smooth consistency and vibrant mango flavor provide a perfect sweet ending, offering a light yet indulgent finish to any meal.
