Mango Shrikhand With Greek Yogurt | Aamrakhand
Mango shrikhand or Aamrakhand, a variant of Shrikhand is a delicious mango and yogurt dessert recipe. Learn how to make this instant mango shrikhand with Greek yogurt.
Servings 4 people
Ingredients
- 1.5 cups Greek yogurt (2% or full fat) or fresh hung curd
- 1 cup mango pulp
- A pinch of saffron mixed in 1 tbsp of warm milk
- 1/4 cup powdered sugar, adjust as per desired sweetness
- 1/4 tsp cardamom powder
- 3-4 tbsp slivered almonds and pistachios, reserve some for garnishing
Instructions
- Line the strainer with cheesecloth, add the yogurt. Squeeze out as much liquid as you can and transfer to a mixing bowl. Whisk until it is smooth.
- Add the remaining ingredients, whisk until smooth and creamy. Do not over mix as it will turn runny.
- Transfer into serving bowls, garnish with nuts and serve right away or refrigerate for few hours before serving for best results. Enjoy delicious mango shrikhand (aamrakhand)!
Notes
- Since I have used store-bought sweetened Kesari mango pulp, I added only 1/4 cup of sugar, adjust as required.
- You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh, purée, and strain to get rid of fibers if any.
- You may also use plain yogurt, instead of Greek yogurt. If using plain yogurt, take 3 cups of fresh curd/yogurt, line it in a muslin /cheesecloth and hang it for a few hours until all the water has been drained. If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yogurt from turning too sour. Reserve the whey for soups, or to knead dough for chapati, bread etc. The strained yogurt is called chakka. Proceed with the recipe.
- You may also use the same quantity of sour cream instead of Greek yogurt to make mango shrikhand with sour cream. Tastes just as good.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.