This mango shrikhand is thick, creamy and flavored with mango puree. Made from scratch at home using hung curd, this shrikhand is the perfect healthy summer treat you didn't know you needed!
Mango Shrikhand (also known as Amrakhand) is one of those amazing mango dessert recipes that I just have to make in the summers. It’s made with hung curd (strained yogurt), which is what makes it super rich and creamy. For a dessert that looks as elegant and tastes this delicious, this mango shrikhand is pretty low-effort. It's the perfect addition to your menu, whether you are looking for a sweet treat for your family or want to feed a large crowd!
Love Mangoes? Check out Creamy Mango Lassi Recipe, No Bake Mini Mango Cheesecake Recipe and Easy Mango Sorbet Recipe!
– curd that’s been hung in a cloth for at least 6 to 8 hours to get rid of the whey, leaving you with really thick and creamy yogurt, which is high in protein as well.
Quick Walk Through: Mango Shrikhand
Why You Should Make This Recipe
- This recipe calls for just 3 ingredients - and they’re all summer pantry staples! (Okay, it does call for a few spices but you get what I mean!)
- You don’t need any kitchen tools/appliances to make this recipe - just a cloth, a bowl, and a whisk! Easy peasy
- Hung curd is a rich source of plant-based protein, which makes this a healthy homemade treat for your family
- The shrikhand is creamy, but it’s not unhealthy since we are just using hung curd in this recipe and no added cream. Very kid friendly dessert because of the nutritional qualities this has!
- You barely need to do any active cooking - most of the recipe time goes in letting the ingredients rest, so this recipe is truly hands-free
- There are several different variations of shrikhand that you can prepare which do not require much prep time, making an impressive dessert menu item for the next dinner you host!
Ingredients You Need For Mango Shrikhand
- Hung Curd - Traditional Shrikhand is made using hung curd, which you can prepare at home using set curd which you can hang in a cheese cloth. You can also use plain greek yogurt in its place - but the flavour may be slightly tart.
- Mango - 1 mango, pureed is needed for this recipe but you easily double up the portions if you’d like to use more mangoes. The consistency will be slightly thinner. Make sure to use the best quality mangoes you can find - the more ripe, the better.
- Sugar - Powdered sugar also sold as icing sugar. Easy to make at home - grind sugar in a mixer grinder and then sieve it
- Warm Milk - Just a tablespoon - this is to steep the saffron strands before adding to the mixture.
- Nuts & Spices - This recipe calls for blanched slivers of almonds and pistachios, and powdered cardamom as a spice.
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
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.
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!
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 For Making Mango Shrikhand
- Don't throw away the whey collected whey after making hung curd. It's high in protein and nutrients and can be added to doughs, curries, and dals for added nutrition and hint on 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.
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 - This sounds so exotic but it has the same process as making this mango shrikhand! You can cook down some frozen blueberries on the stove till they reduce and become thick and syrupy and 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 - If you want to enjoy shrikhand all year round, 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!
If you have mangoes lying around and you’re wondering how to use them up, you need to make this mango shrikhand ASAP! These are very presentable and impressive with some sliced nuts on top! This is one easy and impressive dessert. Not to mention - healthy!
Watch How To Make Mango Shrikhand
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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!
Shruti says
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.
Richa says
Hey Shruti, thanks for trying this out. So glad you enjoyed it! This reminds me to make it soon
jerrilyn says
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?
Richa says
The bread is called puri. I have a recipe you can try here: https://myfoodstory.com/perfect-pooris/