Call it Amrakhand, Mango Shrikhand or a luscious, creamy and rich mango yogurt dessert with desi flavours.

This traditional lovely Indian sweet dish made with hung curd and sugar remains an evergreen super hit during feasts! It is usually served with thali meals in Western India, though this is also famously savored as a dessert after a nice meal in many parts of the sub-continent and the world. Traditionally it is made with hung curd, sugar with the rich combination of saffron and cardamom, however this gorgeous dessert has gained immense popularity with the addition of many fruits especially mangoes.

I never miss making fresh mango shrikhand in summers. Though tinned mango pulp is available anytime of the year, nothing can beat the freshness of mango pulp blended in hung curd and sugar. I use Onken Yoghurt to make this lovely recipe as it is utterly smooth, rich and soft.

Here is the quick recipe –

1 Cup of Hung Curd (I use Onken Natural Set Yogurt)

3/4 Cup of Granulated Sugar

1/4 Cup of Mango Puree

A Pinch of Saffron Strands

A Pinch of Cardamom Powder

Chopped Dry Fruits for Garnish

Method –

– Simply whisk the hung curd and sugar and add mango puree, mix well.-

– Add a pinch of cardamom and saffron with a nice garnish of dry fruits.

– Chill for at least 2 hours and serve.

Tips and Notes –

• Hung the curd in a muslin cheese cloth for 5-6 hours. When it is Onken, it takes 2-3 hours.
• I keep hung curd and sugar in same quantity, but you can adjust sugar depending on how sweet you like your dessert
• I like to whisk it smoothly and swiftly with a wired whisk for a fluffy texture.
• I add ¼ quantity of mango puree to the full portion of hung curd and sugar. But again, it depends on how deep you want the flavour of mangoes
• I dissolve a few strands of saffron in warm milk and keep aside for 30 minutes and then add to the shrikhand.
• You can try this dessert with your preferred choice of fruits like strawberry, raspberry or blueberry or simply make a plain shrikhand and add chopped fruits and serve.