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+ servings
two servings of mango shrikhand served in brown ceramic bowls placed on a wooden tray. Cardamom and saffron along with cut mangoes by the side.
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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
Straining and chilling time8 hours
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.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

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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