As spring starts approaching, I start dreaming of mango season. I know we still have to wait a few months for mangoes to show up but the excitement is real you guys. Classic shrikhand is an indian sweet made using hung (strained) yogurt and is traditionally flavored with green cardamom.The combination of tangy and sweet flavors make shrikhand irrestible. Mango shrikhand or amrakhand is a hugely popular mango indian dessert which is made by simply adding mango pulp to traditional shrikhand.
About Mango Shrikhand Fro Yo
This flavors of this mango shrikand recipe are similar to elaichi shrikhand with mango compote recipe that I posted years ago. Lush and cooling, this is a perfect make ahead dessert for Holi. Keep it frozen, scoop and serve!
Ingredients
Plain Whole Milk Yogurt or Whole Milk Greek Yogurt.
Mango Pulp- Fresh or Canned. I like using Kesar Alphonso Mango Pulp by Deep Foods when mangoes are not in season. If using fresh mangoes, simply grind the mango flesh to smooth. When in season, Ataulfo or Honey Mangoes are my favorite here in the US. In India, use Kesar or Alphonso mangoes for the pulp. Powdered Sugar Sweetened Condensed Milk - We need only a few tablespoons. Please dont skip. Saffron and Green Cardamom - I like using both. The combination of saffron & cardamom give intense flavors to the shrikhand.
How To Make Frozen Mango Shrikhand
Making frozen yogurt without ice cream maker is easy. We are going to stir it often to imitate the churning process.
Strain. Start by straining the yogurt if you are using regular or homemade yogurt. Strain the yogurt in the refrigerator for at least 10-12 hours to remove as much liquid as possible. You can strain it for 24 hours as well. No need to strain if you are using greek yogurt.
Whisk. Add all the ingredients to a large bowl or stand mixer bowl. Mix everything very well till the sugar is dissolved. I simply use a hand whisk to whisk rigorously.
Freeze. Transfer to a shallow 8 or 9 inch baking dish. Using a spatula spread the shrikhand evenly.Then cover the dish with a foil and keep in the freezer for 40-50 minutes. After 40 minutes, stir the shrikhand using a soft spatula. At this point it would be thickish and slightly frozen on sides of the baking dish. Use the spatula to stir the frozen yogurt back with the soft. Flatten, fold over and stir. Do this till the entire shrikhand looks soft again. Return to the freezer and let freeze for 2-4 hours, stirring it every 30-40 minutes. Stirring makes sure that no large ice cubes form and the yogurt stays creamy. Once completely frozen, scoop and serve.
Few Notes for a Creamy Homemade Frozen Yogurt
My Tips
Avoid using no fat or skim milk/low fat yogurt. Choose full fat yogurt to make shrikhand. Dont use sweetened yogurt. We want plain & unflavored yogurt. You can use homemade yogurt for this recipe. Just strain it before using. If you dont have canned mango, skip the mangoes and simply make this recipe with rest of the ingredients. As delicious!
Variations
You can use fruits like berries or peaches to flavor the yogurt instead of mango. Blend the fruit fine and strain(if needed) to remove the seeds etc. Add ¼ cup ground pistachios to make Kesar Mango Pista Shrikhand. Add Thandai Masala to for an extra festive touch.
Serving
Serve one or two scoops in serving bowl. You can garnish with chopped nuts, add few saffron strands, add sliced mangoes or decorate as you wish. Keep the shrikhand frozen for upto a week. You can let stand on kitchen counter for 5-7 minutes before scooping.
