Amrakhand, special Mango Shrikhand officially makes it the first Mango recipe on this blog for this season. We have started to get good juicy sweet mangoes and it would be a cardinal sin not to make some delicious stuff with it. And here I have started off with an insanely easy but amazing dessert.
The first time I heard of Shrikhand is from a television show when I was in high school (hah, long time I know :D) Shrikhand is made of thick, hung curd and powdered sugar. Simple, isn’t it? For the younger me who was only used to sweetened plain curd, this was a good experiment. I tortured my amma enough until she gave me a bowl of curd and then I began making hung curd out of it. Little did I know that the result would be very very small quantity nevertheless a delightful experience.
As I was cutting mangoes for our Sunday lunch a week back, I suddenly craved for Amrakhand or the Mango flavored Shrikhand. Luckily, I had hung curd – which is just delicious and very creamy (comes in handy in many recipes). All I had to do is mix in hung curd with sweetened Mango Puree and viola, the dessert was done! Amrakhand is so easy to make and served cold, just tastes amazing – making it the perfect dessert for summer.
How to make Amrakhand | Mango Shrikhand
📖 Recipe
Detailed step by step picture tutorial of making Amrakhand | Mango Shrikhand
Hang the curd in a muslin cloth for 2-3 hours until all the water has drained.
The hung curd should be very thick and devoid of any water. Store this in fridge until needed to use.
In a blender, add cut mangoes, green cardamoms and sugar.
Blend it into a smooth puree and remove onto a bowl.
Add the hung curd to the mango puree and whisk it well.
Set this in the fridge until ready to serve.
Serve cold and top off with chopped nuts/mango slices.
Recipe Notes
Hung Curd can be made in advance. Store in air tight container in the fridge for up to a week or in the freezer for longer. The longer the curd is hung, the richer and creamier the curd is. Adjust sugar quantity depending on the sweetness of the mango. Don’t blend the mixture after adding hung curd. Amrakhand might turn slightly watery. Additionally saffron strands can be added either while blending or on top before serving.
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