Mango Shrikhand | Aamrakhand

Mango Shrikhand or Aamrakhand is that one dessert that I can enjoy during all seasons. Even though mangoes are a summer fruit, this velvety dessert with rich flavors is something that is irresistible. In this post, I will share how to make this classic dessert easily using store bought Greek yogurt.

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With just 6 ingredients, this yogurt based dessert is not just yummy but also a fantastic dish to take to a potluck party or for your summer get-togethers. In India, Shrikhand is made in many flavors.

But if I have to pick one winner, it has to be the Aamrakhand or this mango flavored Shrikand. Here are 5 reasons to try my version of this easy mango based sweet.

1. It is a no-cook dessert.
2. You can make this version during any season.
3. Naturally gluten-free and nut-free, this can be served to people who have gluten and nut allergies.
4. This requires minimal effort.
5. And is simply great as a make-ahead dish.

Ingredients

Like I mentioned before, you can make this version during any season. We are not going to use fresh mangoes. Instead, we will be using canned mango puree.

Greek Yogurt

This fantastic dish begins with Greek yogurt. If you do not have access to Greek yogurt, you can use any full fat yogurt or home set yogurt too. Please read the recipe notes for a detailed explanation on this.

Saffron infused milk

Mangoes and saffron are simply heavenly when paired together. And this simple but luscious dessert is testimony to that. For this recipe, we will infuse saffron in a very small amount of warm milk for 30 minutes. 

Ground cardamom

We call green cardamom as ‘Elaichi’ in Hindi. When you add cardamom to any dessert, the result is a pleasant sweet flavor. Just like how saffron is great with mangoes, so is cardamom. We will be using green cardamom here. You can use either ground cardamom or green cardamom. I scraped the seeds from the pods and then ground them using a mortar and pestle.

Powdered sugar

I prefer using regular white sugar for this. Since I have not experimented making this with brown sugar, I am unable to share my experience. If you have tried this recipe with brown sugar, kindly share your method or experience in the comments.

Please do not use icing sugar for this. To make your own powdered sugar, add 3 tbsp sugar to a blender and powder till it is smooth. 

Mango Puree

To make this dish effortless and quick, I opted to make this recipe with store bought canned mango puree. I used mango puree made from Alphonso mangoes. You can use any variety mango puree. 

My mango puree was sweetened. So I reduced my sugar quantity accordingly. Please adjust the sweetness based on how sweet the puree is and how sweet you want it to be. You may skip the sugar if you desire.

Make ahead, shelf life and storage

We can make this dessert 3 days in advance. This keeps well in the fridge for 5 days. Just make sure that you do not leave this out at room temperature for more than an hour. 

Yogurt based desserts release water and turn sour when kept out at room temperature. So, please bring out the Shrikand only just before serving and not before that.

Store this Shrikand covered in a clean air tight container. Use a clean and dry spoon to serve every time for a longer shelf life.

Recipe Notes

1. Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
2. A double mesh strainer will give you the best results. Use this while straining the yogurt.
3. Use a cheesecloth or a nut milk bag for straining your yogurt. 
4. Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
5. While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
6. Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator. 
7. It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt. 
8. Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.

Method

Steps 1 and 2

Add the Greek yogurt in a cheese cloth or a nut milk bag. Now, place this yogurt bag over a double mesh strainer. Knot the bag tightly with a string and place the strainer over a deep mixing bowl. 

Steps 3 and 4

There should be some gap between the mixing bowl and the strainer. Now, place a heavy weight object over the yogurt bag. Refrigerate this for 4 hours and allow the yogurt to strain completely.

Steps 5 and 6

When the yogurt has strained completely, you can see the whey collected in the mixing bowl. The yogurt will now resemble something slightly thicker than cream cheese.

Add the powdered cardamom to the strained yogurt. I have used coarsely pounded cardamom seeds. You can also use ground cardamom here. If you are using ground cardamom, you will need 3/4 tsp ground cardamom for this recipe.

Steps 7 and 8

Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes. Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.

Add the infused saffron milk and the powdered sugar to the strained yogurt. 

Steps 9 and 10

Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.

Steps 11 and 12

Finally, add the mango puree to the yogurt mixture. Whisk well until the mango puree and the yogurt is combined and smooth. 

Steps 13 and 14

Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve. I prefer storing this in my Pyrex.

Serving suggestions

1. This is best served chilled. Make sure that this is chilled for at least 4 hours before serving.
2. Add some chopped mangoes as a topping before serving.
3. Or sprinkle some saffron strands and pistachio slivers as a garnish before serving.

More Mango Recipes

Print Recipe

5 from 3 votes

Mango Shrikhand

This easy Mango Shrikhand comes together with minimal efforts but tastes delicious. This velvet like dessert is perfect for get-togethers or for brightening up any dull day.

Prep Time5 minutes mins

Straining and chilling time8 hours hrs

Course: Dessert

Cuisine: Indian, North Indian

Servings: 8

Calories: 108kcal

Equipment

• 1 Mixing bowl
• 1 double mesh strainer
• 1 cheesecloth or nut milk bag
• 1 Balloon whisk
• 1 small bowl
• 1 set measuring cups and spoons

Ingredients

• 26 oz Greek Yogurt 3 cups or 725 grams

For infusing the saffron

• 15 strands saffron
• 1 tbsp warmed whole milk
• 1/2 tsp ground cardamom
• 1/4 cup powdered sugar
• 14 oz Canned sweetened mango puree 1.5 cups or 400 grams

Instructions

• Add the Greek yogurt in a cheese cloth or a nut milk bag.
• Now, place this yogurt bag over a double mesh strainer.
• Knot the bag tightly with a string and place the strainer over a deep mixing bowl.
• There should be some gap between the mixing bowl and the strainer.
• Now, place a heavy weight object over the yogurt bag.
• Refrigerate this for 4 hours and allow the yogurt to strain completely.
• When the yogurt has strained completely, you can see the whey collected in the mixing bowl.
• The yogurt will now resemble something slightly thicker than cream cheese.
• Add the powdered cardamom to the strained yogurt.
• Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes.
• Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.
• Add the infused saffron milk and the powdered sugar to the strained yogurt.
• Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.
• Finally, add the mango puree to the yogurt mixture.
• Whisk well until the mango puree and the yogurt is combined and smooth.
• Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve.

Notes

1. Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
2. A double mesh strainer will give you the best results. Use this while straining the yogurt.
3. Use a cheesecloth or a nut milk bag for straining your yogurt. 
4. Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
5. While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
6. Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator. 
7. It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt. 
8. Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.
9. Nutrition values are provided here as a courtesy. Please consult a nutrition expert if you have any health concerns.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 108kcal | Carbohydrates: 16g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 250mg | Fiber: 1g | Sugar: 14g | Vitamin A: 553IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 1mg

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