How to make Mango Shrikhand | Mango Shrikhand recipes | Step-by-Step Mango Shrikhand recipe

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Mango Shrikhand or Amrakhand is simply a blend of fresh sweet mango puree with thickened yogurt (hung curd), spiced up with cardamom and saffron. This exotic dessert is easy to prepare and shrikhand is often served with poori.

I find my self lucky that I have been shifted to Gujarat otherwise I would have missed the real essence of this dessert. This dish was introduced to me by my owner aunty and since then it became my favorite. I still remember when I come home after office she always keeps one cup ready especially for me and calls me upstairs to give this surprise.

As you take a good spoonful of this dessert, the fragrance of elaichi, sweetness of mango, the richness of the yogurt, the gloriousness of it all will hit you and before you know you might have finished half of it. This is one of the desserts which I enjoy alone, I close my eyes take a spoonful of this mouth-watering mango shrikhand, and then you will forget everything else and simply sink in.

Its an ideal and perfect summer season mango dessert recipe to lower the body temperature from the scorching sun heat. Let’s learn to make delicious Mango Shrikhand at home by following the step by step process.

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Preparation Time: 10mins ∏ Hung Curd: 8hours ∏ Servings: 2

Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

1 cup thick curd (or yogurt)

1/2 cup mango puree

2 tablespoon powdered sugar (or as required)

2 tablespoon chopped nuts of your choice

1/2 teaspoon green cardamom (elaichi) powder

1 tablespoon saffron milk

How to make Mango Shrikhand:

Step1: Tie the yogurt in a clean piece of muslin (or cheese) cloth and put it on the strainer and place a bowl underneath the strainer to collect the excess water. Keep it in the refrigerator for about 8 hours to drain off the whey. Alternatively, you may hang it over the kitchen sink but the curd may get sour during summer months.

Step2: Take 2 ripe mango and peel it. Cut it into pieces and transfer these pieces into the blender. Blend them into a smooth puree. Then strain the puree so that all the fiber is removed, however, you may skip straining if you feel that the fibers are not big enough.

Step3: When the yogurt is semi-dry, scoop it out of the cloth and place it in a bowl. Beat well with a whisk or spoon.

Step4: When the yogurt is light and fluffy in texture, add strained mango puree and powdered sugar as per your taste.

Step5: Mix well making sure the sugar gets dissolved in curd.

Step6: Add the cardamom powder, half of the chopped dry nuts, and saffron milk (soak 7-8 strands of saffron in 1 tablespoon warm milk).

Step7: Mix gently, Keep the shrikhand in the fridge to chill for 2-3 hours before serving.

Step8: Serve sprinkled with the remaining chopped nuts.

Tips:

You can also use plain greek yogurt to make the mango shrikhand.
The mango that you are using should be really ripe and juicy.
If fresh mango is not available you may also use frozen mango pulp or tinned mango puree.
Do not add yogurt in the blender otherwise, the yogurt will thin out and the creamy texture will not be achieved.
Adjust sugar to taste, you might not want to add any sugar if the mangoes are sweet enough.