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5.0 from 36 votes

Easy Mango Shrikhand (Amrakhand)

Mango Shrikhand, also called Amrakhand, is a refreshing & sweet Indian dessert, that is a perfect summer treat. Creamy yogurt, mango pulp, and sugar are blended together and garnished with saffron and cardamom to make this luscious Mango Shrikhand. 

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 Full Fat Plain Yogurt 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 (Elaichi) optional
  • 1/8 teaspoon Saffron (Kesar)
  • 2 teaspoon warm milk
  • 1 tablespoon pistachios 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

  • Homemade Mango Pulp: Get the pulp from 2 large sweet ripe mangoes, then blend in a blender to make it smooth. If the mango has fibers, then strain to get rid of any fibers.
  • Store-bought mango pulp: To make this recipe easier, or if mangoes are not in season, you can use store-bought mango pulp. I prefer Kesar or Alphonso mango pulp.
  • Greek Yogurt: Straining Greek Yogurt is optional. Most of the time, it is already quite thick and great to use as is to make instant shrikhand.  

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 (3%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 1416IU (28%) Vitamin C 8mg (9%) Calcium 81mg (8%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

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.