Mango Shrikhand
on May 19, 2022, Updated May 14, 2025
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Creamy, tangy, and irresistibly delicious, Mango Shrikhand is a traditional Indian dessert made with hung curd and sweet mango puree. It’s a chilled, no-cook dessert that comes together in minutes!
Mango Shrikhand (also known as Amrakhand) is one of those amazing mango dessert recipes that I just have to make in the summers – up there with Mango Cheesecake, Mango Lassi, and Mango Panna Cotta. And if you’ve never had Shrikhand before, let me tell you: it’s dreamy. It’s made with hung curd (strained yogurt), which is what makes it super rich (and might I add: high in protein!). I love to pair it with hot puris for the most perfect sweet treat ever.
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Mango Shrikhand Ingredients
- Saffron – a couple strands will go a long way
- Warm Milk – to soak the saffron
- Hung Curd, or Greek Yoghurt
- Mango, pureed – I recommend using Alphonso
- Powdered Sugar, adjust based on the sweetness of mangoes
- Cardamom Powder
- Almonds, blanched, peeled and cut into slivers
- Pistachio Nuts, blanched and cut into slivers
How To Make Mango Shrikhand
Here’s a quick step by step collage to show you how to make the perfect Mango Shrikhand:
1. Crush saffron strands and add to a bowl with warm milk. Allow it to sit for 10 minutes or until the saffron leaves out colour.
2. Add hung curd or greek yoghurt, powdered sugar, cardamom powder and saffron milk to a bowl.
3. Whisk the hung curd mixture together till it’s silky smooth and has no lumps.
3. Add mango pulp or puree and fold to combine.
4. Do not overmix it, keep it light and airy. Transfer to smaller serving containers (preferable clay pots) and refrigerate for at least 2 hours or until chilled.
5. Top it with cut almonds and pistachio. Serve cold!
How To Make Hung Curd
Place a strainer on top of a deep bowl and add a muslin/cheese cloth on top of the strainer. Add curd to the cloth and tie a knot to seal. Tie the knot of the cloth around the sink tap and place the strainer underneath and let hang for 6-8 hours. You can also leave this in the fridge if the temperature is too hot where you are. Squeeze the cloth to drain the excess whey out before opening. A good substitute for this is also greek yoghurt.
Frequently Asked Questions
Use sweet, non-fibrous mangoes like Alphonso, Kesar, or Badami. You can add some powdered sugar to adjust the sweetness levels depending on how sweet your mangoes are.
Yes, but they add depth. If you’re out of saffron, just go heavy on cardamom or vice versa. You can also experiment with rose water or nutmeg.
If you don’t have the time to make hung curd, you can use store-bought plain Greek yogurt as well. The thick consistency works really well and gives similar results. However, the flavor of the shrikhand might change a little bit.
Richa’s Top Tips
- Use full-fat curd for the best texture.
- Hang the curd overnight in the fridge for a super thick, creamy consistency.
- Don’t throw away the whey collected after making hung curd. It’s high in protein and nutrients and can be added to doughs, curries, and dals for added nutrition and tanginess.
- You can adjust the consistency of amarkhand by increasing or decreasing the amount of mango pulp you add. Add more for runny shrikhand, add less for a thicker consistency.
- Whip the shrikhand till smooth to avoid any gritty texture.
Serving Ideas
- Pair with hot puris (this is my absolute FAV!)
- Layer in mini dessert jars or shot glasses with crushed nuts for stunner dessert
Customise Mango Shrikhand
- Add a splash of rose water or kewra for floral notes
- Fold in some mango chunks just before serving for extra texture
How To Store Mango Shrikhand
- Store in the fridge for 2–3 days in an airtight container.
- Always serve cold. Do not freeze as it changes the texture.
Shrikhand Variations
If you like your shrikhand plain, follow the steps without adding the mango puree. Even plain, sweetened and fragrant with saffron and cardamom, shrikhand is delicious. But if you like to get adventurous, here are some variations you can try:
- Blueberry Shrikhand – Cook down some frozen blueberries on the stove till they reduce and become thick and syrupy. Blend them to form a puree. Cool and add this to the yogurt mixture. Replace the cardamom with cinnamon powder and vanilla extract and top with chopped nuts and some mint leaves.
- Pumpkin Pie Shrikhand – This pumpkin pie shrikhand is perfect for autumn. For this, you will need to roast pumpkin in an oven or air fryer (roasting pumpkin brings out its natural sweetness as compared to boiling), and blend into a puree. Add the chilled puree to the yogurt mixture along with some pumpkin pie spice (made using a blend of powdered cloves, cardamom, nutmeg, and cinnamon) or chai masala and top with some roasted chopped pecans.
- Red Velvet Shrikhand – This is a healthy red velvet shrikhand, made using boiled beetroot puree and cocoa powder! Add these to the yogurt mix and serve with chopped walnuts. The color and taste (don’t worry – you can barely taste the beetroot!) will blow you away – and the uniqueness of this recipe is sure to impress!
This Mango Shrikhand recipe is quick, no-fuss, and a total crowd-pleaser! Whether you’re prepping for a festival, get-together, or just want to make the most of mango season, this creamy delight is always a win. 🥭
Tag me on Instagram @my_foodstory if you make it – I LOVE seeing your versions!
Watch How To Make Mango Shrikhand Video
Mango Shrikhand
Ingredients
- 8-10 Strands Saffron
- 1 Teaspoon Warm Milk
- 350 Grams hung Curd, or Greek Yoghurt
- 1 Mango, Pureed approx 110 ml
- 3 Tablespoons Powdered Sugar, adjust based on the sweetness of mangoes
- ¼ Teaspoon Cardamom Powder
- 7-8 Blanched Almonds, blanched, peeled and cut into slivers
- 7-8 Blanched Pistachio Nuts, blanched and cut into slivers
Instructions
- Add saffron strands to warm milk and allow it to sit for 10 minutes.
- Add hung curd, mango puree, powdered sugar, cardamom powder and saffron milk to a bowl. Use a whisk to combine. Ensure it is smooth and has no lumps.
- Transfer to smaller serving containers and top it with cut almonds and pistachio. Transfer to the refrigerator and chill for 2 hours. Serve cold!
Video
Notes
- Making Hung Curd – Place a strainer on top of a deep bowl and add a muslin/cheese cloth on top of the strainer. Add curd to the cloth and tie a knot to seal. Tie the knot of the cloth around the sink tap and place the strainer underneath and let hang for 6-8 hours. You can also leave this in the fridge if the temperature is too hot where you are. Squeeze the cloth to drain the excess whey out before opening. You’ll need 700 grams set curd or homemade curd to make 350 grams hung curd
- Storing the Shrikhand – Place in an airtight container in the fridge and consume within 2-3 days. It is recommended to serve this chilled for the best taste.
- Serving the Shrikhand – You can serve this shrikhand in a lot of different ways. While you can always serve it in a large bowl and have guests help themselves, you can also chill the mixture in shot glasses instead so each guest has their own personal dessert shot. These are very presentable and impressive with some sliced nuts on top!
Nutrition
This article was researched and written by Navya Khetarpal.
Hi Richa.
I am a big follower of tour website.
I made this one and it turned out to be very yummy.
Authentic just like my grandma use to make. I am from maharashtra and this dish is our staple food. Kinda;).
And it turned out to be perfect. Thanks again.
Hey Shruti, thanks for trying this out. So glad you enjoyed it! This reminds me to make it soon
Hi there.. this recipe looks simple, healthy, and delicious and I would like to make it this afternoon. What is the bread that you used to dip it in the video?
The bread is called puri. I have a recipe you can try here: https://myfoodstory.com/perfect-pooris/