Aamrkhand or mango shrikhand or aam shrikhand is a mango and yogurt based no-cook dessert. It’s the mango season! Mango the king of all fruits makes this dessert very special. It is light and creamy and the mango flavours ooze through from the dessert. If the mangoes are sweet only a little sugar will be enough to cut through all the flavours. Saffron is added for enhanced flavour and gives a deep colour to shrikhand. Hung curd or yogurt separated from all the whey is used to make aamrkhand. I also love making kesar elaichi shrikhand. Aamrkhand is generally eaten with puris or just as dessert.
Aam Shrikhand | Aamrkhand | Mango Shrikhand
Prep time
Total time
Light, creamy mango and yogurt based dessert
Author: Vindhya Desai
Recipe type: Dessert
Cuisine: Indian
Serves: 1 big bowl
Ingredients
- 3-4 sweet variety medium sized ripe mangoes(Alphonso variety)
- 1 Tbsp sugar
- Few strands of kesar/saffron
- 500 ml yogurt/thick sweet curd which yields around 2 Cups of hung yogurt
- 5-6 chopped up pistachios to garnish
Method
- On a deep bowl, keep a strainer which stands on it such that the strainer's base does not touch the base of the bowl. Line it with a clean muslin cloth
- Pour in the yogurt into the muslin cloth slowly. Whey starts dripping out of the yogurt and gets collected in the bowl. Keep this bowl along with strainer, cloth and yogurt in refrigerator overnight. Whey continues to drip out and beautiful set creamy hung curd remains inside the muslin cloth
- Scrape hung curd into another bowl. Whisk till smooth using a wired whisk or beat lightly with a small spoon. Keep aside
- Add few saffron strands and mix well
- Use finger tips to slowly press the ripe mangoes. In another bowl, squeeze out all the mango pulp, scrape out the peels and the seed for all the pulp. Make sure mango is sweet. Pour this pulp into the whisked yogurt. Repeat this for remaining mangoes. Pour all of the pulp into whisked yogurt
- Add sugar and few more saffron strands. Lightly mix everything, scrape out all the yogurt from the bottom and ensure mango pulp gets mixed evenly
- Once everything is mixed well, cover the bowl with a cling wrap and refrigerate for few hours or overnight
- Serve chilled with chopped pistachios, saffron strands on top
Notes
Use naturally ripened mangoes, sweet varieties like Alphonso are the best
Adjust sugar according to sweetness of mangoes
Use homemade yogurt as it will be fresh and sweet
You can even chop/dice up mangoes and blend them. Mango pulp can also blended into a smooth paste in blender or mixie. The mangoes I had, gave out nice creamy pulp which I added directly to retain the mango texture
It is best to squeeze out mangoes one by one separately just in case a mango is bad inside. This way all your mixture does not go a waste if one mango turns out bad.
Pressing mangoes prior to squeezing out pulp loosens all pulp inside and yields an even textured pulp
Chilling is very important, it enhances the flavour of the shrikhand and saffron works it magic through
Recipe can be doubled
Adjust sugar according to sweetness of mangoes
Use homemade yogurt as it will be fresh and sweet
You can even chop/dice up mangoes and blend them. Mango pulp can also blended into a smooth paste in blender or mixie. The mangoes I had, gave out nice creamy pulp which I added directly to retain the mango texture
It is best to squeeze out mangoes one by one separately just in case a mango is bad inside. This way all your mixture does not go a waste if one mango turns out bad.
Pressing mangoes prior to squeezing out pulp loosens all pulp inside and yields an even textured pulp
Chilling is very important, it enhances the flavour of the shrikhand and saffron works it magic through
Recipe can be doubled
3.5.3208
Stepwise:
On a deep bowl, keep a strainer which stands on it such that the strainer's base does not touch the base of the bowl. Line it with a clean muslin cloth
Pour in the yogurt into the muslin cloth slowly. Whey starts dripping out of the yogurt and gets collected in the bowl. Keep this bowl along with strainer, cloth and yogurt in refrigerator overnight. Whey continues to drip out and beautiful set creamy hung curd remains inside the muslin cloth
Scrape hung curd into another bowl. Whisk till smooth using a wired whisk or beat lightly with a small spoon. Keep aside
Add few saffron strands and mix well
Use finger tips to slowly press the ripe mangoes. In another bowl, squeeze out all the mango pulp, scrape out the peels and the seed for all the pulp. Make sure mango is sweet. Pour this pulp into the whisked yogurt. Repeat this for remaining mangoes. Pour all of the pulp into whisked yogurt
Add sugar and few more saffron strands. Lightly mix everything, scrape out all the yogurt from the bottom and ensure mango pulp gets mixed evenly
Once everything is mixed well, cover the bowl with a cling wrap and refrigerate for few hours or overnight
Serve chilled with chopped pistachios, saffron strands on top
