Thick, creamy shrikhand that’s flavoured with mango puree – this mango shrikhand is a perfect healthy summer treat made using hung curd.
Mango season is upon us! While I love enjoying a sweet mango by itself, I’m also always on the lookout for mango dessert recipes that I can make for my friends and family.
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) – 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.
Love Mangoes? Check out Creamy Mango Lassi Recipe, No Bake Mini Mango Cheesecake Recipe and Easy Mango Sorbet Recipe!
The best thing about this recipe is that you barely need to do any active cooking – most of the recipe time goes in letting the ingredients rest, so this is perfect to add to a dinner menu as an impressive dessert that requires minimal effort or if you don’t have a lot of time on your hands and still want to make a treat for your family.
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.
- 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!
- 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!
Richa’s Top Tips for making Mango Shrikhand
- 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. A good substitute for this is also greek yoghurt.
- 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!
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! Or any of the other variations, to be honest! This is one easy and impressive dessert. Not to mention – healthy!
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Instructions
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Add saffron strands to warm milk and allow it to sit for 10 minutes.
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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.
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Transfer to smaller serving containers and top it with cut almonds and pistachio. Transfer to the refrigerator and chill for 2 hours. Serve cold!
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
Calories: 129kcal | Carbohydrates: 18g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 33mg | Potassium: 245mg | Fiber: 1g | Sugar: 16g | Vitamin A: 573IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 1mg