🥭 When Hung Curd Meets Mango, Magic Happens
Some desserts don’t need ovens, sugar syrup, or long cooking hours.
Just a bowl of thick hung curd, some saffron, cardamom… and a perfectly ripe mango.
Amrakhand is cool, silky, and utterly spoon-lickable.
Served chilled in little matkas or kulhads, it’s the dessert of choice during mango season — especially in Maharashtra and Gujarat.
Mango Shrikhand
Ingredients
- Some desserts don’t need ovens, sugar syrup, or long cooking hours.
- Just a bowl of thick hung curd, some saffron, cardamom… and a perfectly ripe mango.
- Amrakhand is cool, silky, and utterly spoon-lickable.
- Served chilled in little matkas or kulhads, it’s the dessert of choice during mango season — especially in Maharashtra and Gujarat.
- 🛒 What You’ll Need (Serves 2–3 generously):
- 2 cups thick curd (yogurt)
- 1 cup mango pulp (preferably Alphonso or Kesar)
- ¼ cup powdered sugar (adjust to taste)
- ¼ tsp cardamom powder
- Few strands saffron (optional, soaked in 1 tbsp warm milk)
- Chopped pistachios or almonds for garnish
- Optional: a pinch of nutmeg or a few drops of rose water
Instructions
- Prepare Hung Curd
- Place curd in a muslin cloth or strainer. Hang it or leave it in the fridge overnight to drain all water. You should get about 1–1.25 cups thick curd.
- Whip Up the Shrikhand
- In a bowl, whisk the hung curd until smooth. Add mango pulp, sugar, cardamom, and saffron milk. Mix until creamy and lump-free.
- Chill ‘ Serve
- Refrigerate for at least 1 hour before serving.
- Garnish with chopped nuts and a few mango cubes or rose petals if you’re feeling fancy.
- Serve in chilled bowls or matkas.
🛒 What You’ll Need (Serves 2–3 generously):
2 cups thick curd (yogurt)
1 cup mango pulp (preferably Alphonso or Kesar)
¼ cup powdered sugar (adjust to taste)
¼ tsp cardamom powder
Few strands saffron (optional, soaked in 1 tbsp warm milk)
Chopped pistachios or almonds for garnish
Optional: a pinch of nutmeg or a few drops of rose water
🧁 How to Make It – No Heat, Just Chill
1. Prepare Hung Curd
Place curd in a muslin cloth or strainer. Hang it or leave it in the fridge overnight to drain all water. You should get about 1–1.25 cups thick curd.
2. Whip Up the Shrikhand
In a bowl, whisk the hung curd until smooth. Add mango pulp, sugar, cardamom, and saffron milk. Mix until creamy and lump-free.
3. Chill & Serve
Refrigerate for at least 1 hour before serving.
Garnish with chopped nuts and a few mango cubes or rose petals if you’re feeling fancy.
Serve in chilled bowls or matkas.
❤️ Why Amrakhand Is the Coolest Summer Dessert
No cooking required
Naturally sweet, fruit-forward, and festive
Rich but light on the stomach
Because mangoes deserve more than just milkshakes!
You might also enjoy: Rice Kheer – The Sweetest Simplicity in a Bowl Recipe, Sooji Halwa – The 10-Minute Indian Dessert Everyone Loves Recipe, Mango Lassi – The Chill Queen of Indian Summers Recipe, Fruit Custard – A Bowl of Cold, Creamy, Childhood Joy Recipe.
Why You’ll Love This Mango Shrikhand (Amrakhand) – Creamy, Fruity & Made for Summer Recipe
- ✅ Packed with authentic Indian flavors from simple ingredients
- ✅ Straightforward recipe that works every single time
- ✅ A crowd-pleaser the whole family will love
Tips for the Best Mango Shrikhand (Amrakhand) – Creamy, Fruity & Made for Summer
- Prep all ingredients before you start — Indian recipes move fast
- Fresh spices make a noticeable difference
- Taste and adjust seasoning at every stage
- Don’t skip the tempering (tadka) step — it unlocks full flavor
What to Serve with Mango Shrikhand (Amrakhand) – Creamy, Fruity & Made for Summer
- Serve hot with roti, rice, or naan
- A side of fresh salad or raita completes the meal
- Leftovers reheat beautifully the next day
Storage & Reheating
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water, or microwave covered. Most Indian dishes taste even better the next day.