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Easy Mango Shrikhand (Amrakhand)
5 from 36 votes

Easy Mango Shrikhand (Amrakhand)

Easy Mango Shrikhand is a creamy Indian dessert made by blending strained yogurt with mango pulp, powdered sugar, cardamom, and saffron soaked in warm milk. The mixture is whipped smooth and chilled, then garnished with pistachios for texture. It offers a sweet, fragrant treat with a silky texture and fruity mango flavor.

Prep Time
10 mins
Straining Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6
Calories: 136 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 2 cup PLAIN yogurt full fat or Greek yogurt
  • 1.5 cup Mango pulp
  • 6 tablespoon powdered sugar I used powdered sugar as it mixes easily. Reduce sugar if using store bought sweetened mango pulp. or add to taste.
  • 1/4 teaspoon cardamom powder optional, aka Elaichi
  • 1/8 teaspoon saffron aka Kesar
  • 2 teaspoon milk warm
  • 1 tablespoon pistachio crushed or sliced, to garnish (optional

Instructions

Straining Yogurt (optional for greek yogurt)
    Cup of Yum
  1. Place a mesh strainer in a large bowl. Line a cheesecloth over the strainer. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Now you can either hang this cheesecloth or place a heavy weight on top of it.
  2. We want to leave space for the water to collect in the bowl. Leave it out (3-4 hours) or leave it overnight in the refrigerator. For greek yogurt, straining 3-4 hours is enough. If using plain yogurt, strain at least overnight or upto 24 hours in the refrigerator.
Making Shrikhand
  1. Add saffron to warm milk and keep aside.
  2. Remove and empty the thickened yogurt in a large bowl. Whisk it well for 3-4 minutes to make it smooth.
  3. Add the mango pulp (see notes for how to make pulp from fresh mangoes), sugar, cardamom and saffron soaked in milk. Mix for 3-5 minutes until combined and smooth without any lumps.
  4. Chill for 1-2 hours before serving. Serve in bowls and garnish with crushed pistachios and some saffron strands.

Notes

  • Mango pulp can be made by blending peeled ripe mangoes and straining out fibers, or replaced with store-bought mango pulp for convenience.
  • Use full-fat plain or Greek yogurt; straining is optional if Greek yogurt is already thick.
  • Adjust powdered sugar based on the sweetness of the mango pulp used.
  • Soak saffron in warm milk to release its color and aroma before adding.
  • Chill the finished shrikhand before serving to enhance texture and meld flavors.
  • Garnish with crushed or sliced pistachios for added texture and presentation.

Nutrition Information

Calories 136kcal (7%) Carbohydrates 24g (8%) Protein 7g (14%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 4mg (1%) Sodium 38mg (2%) Potassium 107mg (2%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 1416IU (28%) Vitamin C 8mg (9%) Calcium 81mg (8%) Iron 8mg (44%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 136

% Daily Value*

Calories 136kcal 7%
Carbohydrates 24g 8%
Protein 7g 14%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 38mg 2%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 1416IU 28%
Vitamin C 8mg 9%
Calcium 81mg 8%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.