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Mango Shrikhand(AamKhand): Mango Shrikhand, also known as Aamkhand or Amrakhand, is a popular and delicious Indian dessert made from thickened yogurt (curd), flavored with fresh mango pulp. This creamy and rich dish is a variation of the traditional Shrikhand and is especially enjoyed during the summer season when mangoes are in abundance. The dessert is known for its smooth, velvety texture, balanced sweetness, and refreshing mango flavor. Mango Shrikhand is typically served chilled and is often garnished with chopped nuts like almonds and pistachios, along with a touch of saffron and cardamom to enhance its aromatic appeal. It’s a simple yet indulgent dessert that pairs well with puris or can be enjoyed on its own. Mango Shrikhand is a favorite in the western states of India, particularly in Maharashtra and Gujarat, and is a must-try for anyone who loves mangoes! More mango recipes from this blog: Aamras Mango Salsa Mango Mastani Mango Rice 👩🍳 How to Make Mango Shrikhand | Aamkhand: A Step-by-Step Recipe Preparation for Mango Shrikhand | Aamkhand For Mango Puree Take chopped mango into the blender. Blend it till you get a smooth puree. For Saffron: Crush the saffron in mortar and pestle. Add crushed saffron into the warm milk mix very well and keep aside. For garnish:: Soak pistachio and almonds in hot water for 10-15 minutes. Remove the skin and chop it into small pieces. Method: Place the hung curds in a deep bowl and whisk well. Add the mango pulp and powdered sugar and whisk well. Add the cardamom powder, saffron-milk mixture, almonds, and pistachios with thick yoghurt and mix well. Refrigerate for at least 1 hour and serve chilled. Tips and suggestions to make the perfect Mango Shrikhand (Aamkhand/Amrakhand): Tips: Use thick yogurt: To get the best texture, use full-fat or hung curd (Greek yogurt works too). Strain the yogurt overnight to remove excess whey for a creamy consistency. Ripe mangoes: Opt for sweet, ripe mangoes like Alphonso for the best flavor and color. If mangoes aren’t in season, you can use canned mango pulp, but fresh is always better! Blend well: Puree the mango pulp thoroughly to ensure a smooth, lump-free texture. You can strain the pulp if necessary to avoid any fibrous bits. Chill for best taste: After mixing the ingredients, refrigerate the shrikhand for at least 2-3 hours. This allows the flavors to blend well and gives it a refreshing, cool taste. Adjust sweetness: Mangoes have varying sweetness, so adjust the amount of sugar accordingly. Taste as you go to get the perfect balance. Flavor enhancers: A pinch of cardamom powder and a few strands of saffron soaked in warm milk add an aromatic and luxurious touch to the shrikhand. Texture upgrade: Add finely chopped or slivered nuts (like almonds or pistachios) for a crunch contrast to the creamy shrikhand. You can also top it with some fresh mango pieces. Avoid over-mixing: After adding the mango puree and flavorings to the yogurt, gently fold the ingredients together to maintain a light and airy texture. Suggestions: Serve creatively: Present the Mango Shrikhand in small dessert bowls or martini glasses for a fancy touch. Garnish with a drizzle of mango pulp or a sprinkle of chopped pistachios. Try variations: You can add a mix of fruits like pomegranate seeds or chopped strawberries for a different flavor profile. It gives a nice burst of freshness and color. Pair with puris: Mango Shrikhand is often served with puffed puris, a traditional combination that adds an interesting contrast in textures. Make in advance: This is a great make-ahead dessert, perfect for parties or festive occasions, as it stays fresh in the fridge for up to 2-3 days. 🧾Recipe Card How to make aamkhand-amrakhand-Shrikhand Main Ingredients: Mango pulp and hung yoghur(हंग कर्ड रेसिपी)Level of cooking: Easy 1 cup Hung yoghurt/curd/Dahi2 tablespoon or to taste powdered Sugarfew Saffron(केसर) strands (crushed in mortar and pestle)2 teaspoon Milk¼ teaspoon cardamom (इलायची)powder1/4 cup Mango pulp1-2 tablespoon slivers almonds & Pistachio(बादाम और पिस्ता) (optional) Take chopped mango into the blender. Blend it till you get a smooth puree.Crush the saffron in mortar and pestle.Add crushed saffron into the warm milk mix very well and keep aside.Soak pistachio and almonds in hot water for 10 minutes. Remove the skin and chop it into small pieces.Place the hung curds in a deep bowl and whisk well.Add the mango pulp and powdered sugar and whisk well.Add the cardamom powder, saffron-milk mixture, almonds, pistachios into the thick and mix well.Refrigerate for at least 1 hour.Serve chilled. In this recipe, I have prepared the Dahi ka Chakka or hung curd from homemade Dahi, however, if you do not prepare curd at home, I would heavily recommend using Greek yoghurt to prepare Chakka. I have used fresh ripe mango pulp in this recipe, you can use store-bought mango pulp for this recipe. Always use thick and creamy curd for great taste. You can add saffron and cardamom powder to enhance the flavour. Adjust sugar according to your taste Always serve chilled for great taste. Dessert, sweets & DessertsIndianVegetarianaamkhand-amrakhand, Mango Shrikhand, Mango Shrikhand recipe, Summer mango dessert Do you Love this recipe? Click here to leave a review and give us a rating ★★★★

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