Creamy Mango Shrikhand Delight

Creamy, tangy, and irresistibly delicious, Mango Shrikhand is a traditional Indian dessert made with hung curd and sweet mango puree. It’s a chilled, no-cook dessert that comes together in minutes, perfect for hot summer days!

Mango Shrikhand, also widely known as Amrakhand, is more than just a dessert; it’s a celebration of summer, a culinary embrace of India’s vibrant flavors. As soon as mango season arrives, this rich and creamy treat becomes a staple in many Indian households, including mine. It ranks high on my list of must-make mango recipes, right alongside the refreshing Mango Lassi, the elegant Mango Panna Cotta, and the indulgent Mango Cheesecake. If you’re new to the world of Shrikhand, prepare to be enchanted. Its dreamy texture comes from hung curd, or strained yogurt, which gives it a remarkable richness and a surprisingly high protein content. I particularly love to serve it with hot, fluffy puris for an unparalleled sweet and savory experience. This guide will walk you through creating this delightful Indian classic from scratch, ensuring a perfect batch every time.

Essential Ingredients for Mango Shrikhand

Crafting the perfect Mango Shrikhand requires a few simple, high-quality ingredients. Each plays a crucial role in achieving that signature creamy texture and balanced flavor. Here’s what you’ll need:

• Saffron Strands: A small pinch of saffron provides a beautiful golden hue and an aromatic, subtle floral note that elevates the dessert.
• Warm Milk: Used to bloom the saffron, allowing it to release its full color and fragrance.
• Hung Curd (Strained Yogurt) or Greek Yogurt: This is the foundation of Shrikhand. Full-fat hung curd offers the best, richest texture. Store-bought plain Greek yogurt is a convenient alternative.
• Fresh Mango Puree: The star of the show! For the best flavor, use sweet, non-fibrous mangoes like Alphonso, Kesar, or Badami. Ensure your mangoes are ripe and juicy for a naturally vibrant taste. Approximately one large mango yields about 110 ml of puree.
• Powdered Sugar: To sweeten the Shrikhand. Adjust the amount based on the natural sweetness of your mangoes and your personal preference.
• Cardamom Powder: A quintessential Indian spice that adds a warm, sweet, and highly aromatic flavor profile.
• Blanched Almond Slivers: For garnish and a delightful crunch. Blanched and peeled almonds offer a smoother texture.
• Blanched Pistachio Slivers: Adding another layer of texture and a beautiful green contrast, pistachios are a classic accompaniment.

How To Make Mango Shrikhand: A Step-by-Step Guide

Preparing this delightful dessert is incredibly straightforward and doesn’t require any cooking. The key lies in selecting quality ingredients and ensuring your hung curd is perfectly prepared. Follow these simple steps for a truly luscious Mango Shrikhand:

1. Bloom the Saffron: Begin by crushing a few saffron strands gently. Place them in a small bowl with warm milk and let it sit for at least 10 minutes. This allows the saffron to infuse the milk with its deep golden color and fragrant aroma, contributing to both the visual appeal and flavor of the Shrikhand.
2. Combine Wet Ingredients: In a large mixing bowl, add your well-strained hung curd (or Greek yogurt), the vibrant mango puree, powdered sugar, fragrant cardamom powder, and the saffron-infused milk.
3. Whisk to Perfection: Using a whisk, gently combine all the ingredients. Whisk until the mixture is completely silky smooth and free of any lumps. The consistency should be light and airy, not dense. Be mindful not to overmix, as this can break down the delicate structure of the hung curd.
4. Chill for Flavor Development: Once thoroughly mixed, transfer the Mango Shrikhand to smaller individual serving containers. Traditionalists often use small clay pots (matkas), which impart a subtle earthy flavor, but any elegant dessert bowl or shot glass works beautifully. Refrigerate the Shrikhand for a minimum of 2 hours, or until it is thoroughly chilled. This cooling period is crucial as it allows the flavors to meld and deepen, and the dessert to set to its perfect consistency.
5. Garnish and Serve: Just before serving, generously top the chilled Shrikhand with blanched almond slivers and pistachio slivers. These not only add a beautiful contrasting color but also a delightful textural crunch. Serve immediately and enjoy the refreshing taste!

How To Make Hung Curd: The Secret to Creaminess

Hung curd, also known as strained yogurt, is the cornerstone of a truly authentic and creamy Shrikhand. While Greek yogurt can be a good substitute, making your own hung curd yields unparalleled richness and texture. The process is simple but requires a bit of patience:

To prepare hung curd, place a fine-mesh strainer over a deep bowl. Line the strainer with a clean muslin cloth or a few layers of cheesecloth. Spoon your fresh, plain curd (yogurt) into the cloth. Gather the corners of the cloth and tie them securely into a knot, forming a pouch. You can either hang this pouch from your kitchen sink tap, allowing the whey to drip into the bowl below, or simply place the strainer with the yogurt-filled cloth inside the deep bowl and cover it. Let it hang or sit in the refrigerator for 6-8 hours, or even overnight. If you live in a warm climate, refrigerating it is essential to prevent spoilage. After the designated time, gently squeeze the cloth to remove any remaining excess whey. What you’re left with is thick, creamy, concentrated hung curd, ready to be transformed into delicious Shrikhand. Typically, 700 grams of regular set curd will yield approximately 350 grams of hung curd.

Richa’s Top Tips for Perfect Mango Shrikhand

Achieving the perfect Shrikhand is an art, but with these expert tips, you’ll master it in no time. Follow these recommendations for a dessert that’s consistently rich, creamy, and full of flavor:

• Always Use Full-Fat Curd: For the ultimate creamy, luxurious texture in your hung curd, always start with full-fat plain yogurt. Low-fat varieties will result in a less rich and thinner Shrikhand.
• Hang Curd Overnight for Best Results: While 6-8 hours is sufficient, hanging your curd in the fridge overnight (for 10-12 hours) ensures maximum whey drainage. This will give you an extra thick, velvety smooth consistency that’s ideal for Shrikhand.
• Don’t Discard the Whey: The liquid collected after straining the curd (whey) is packed with protein and nutrients. Instead of discarding it, incorporate it into your cooking! It can be used in making doughs (for chapatis or bread), added to curries, dals, or even smoothies for an extra nutritional boost and a subtle tang.
• Adjust Consistency with Mango Pulp: You have control over the final texture of your Amrakhand. If you prefer a runnier Shrikhand, add a little more mango pulp. For a thicker consistency that holds its shape better, use slightly less mango pulp. Start with the recommended amount and adjust gradually to your preference.
• Whip Until Silky Smooth: Ensure you whisk the hung curd and other ingredients thoroughly until the mixture is completely smooth. Any grittiness will detract from the luxurious mouthfeel of the Shrikhand. A good whisk or even an electric hand mixer on low speed can achieve this beautifully.
• Chill Thoroughly: Shrikhand is best enjoyed ice-cold. A minimum of 2 hours in the refrigerator is essential, but longer chilling (4-6 hours) allows the flavors to fully meld and the dessert to firm up to its ideal consistency.

Delightful Serving Suggestions for Mango Shrikhand

Mango Shrikhand is a versatile dessert that can be enjoyed in various ways. Here are some popular and creative serving ideas to impress your guests and enhance your culinary experience:

• The Classic Pairing with Hot Puris: This is arguably the most traditional and beloved way to enjoy Shrikhand. The fluffy, golden, and slightly savory hot puris provide a wonderful contrast to the cool, sweet, and creamy Shrikhand. The combination is simply divine!
• Elegant Dessert Shots or Jars: For a more sophisticated presentation, layer Mango Shrikhand in mini dessert jars or shot glasses. Garnish with a sprinkle of crushed nuts, a small mint leaf, or a tiny cube of fresh mango for a stunning and portion-controlled dessert that’s perfect for parties.
• With Fresh Fruit: Serve a scoop of Shrikhand alongside a medley of fresh seasonal fruits like berries, pomegranate seeds, or more mango chunks.
• As a Topping: Use it as a decadent topping for pancakes, waffles, or even a simple plain cake for an Indian-inspired twist.
• Chilled Bowl: Simply serve it in a chilled dessert bowl, garnished with nuts and a few saffron strands, letting its natural beauty shine.

Customise Your Mango Shrikhand

While the classic Mango Shrikhand is perfect on its own, it also lends itself beautifully to various customizations. Feel free to experiment and add your personal touch to this delightful dessert:

• Floral Notes: Introduce a splash of rose water or kewra water (pandan essence) for delicate floral undertones that complement the mango and cardamom wonderfully. Start with a small amount and adjust to taste, as these essences can be quite potent.
• Textural Delights: For an extra layer of texture, fold in some small, finely diced mango chunks just before serving. This provides bursts of fresh mango flavor and a pleasant chewiness. You could also add toasted coconut flakes or finely chopped candied ginger for a unique twist.
• Nutty Crunch: Beyond almonds and pistachios, consider adding other chopped nuts like cashews or walnuts for varied crunch and flavor. A light toasting of the nuts before adding can enhance their aroma.
• Spiced Variations: A tiny pinch of nutmeg or a blend of other warming spices can also be introduced for a different aromatic experience, though cardamom remains the traditional choice.

How To Store Mango Shrikhand

Mango Shrikhand is best enjoyed fresh and chilled, but it can be prepared in advance. Here’s how to store it properly to maintain its freshness and flavor:

• Refrigeration: Store leftover Mango Shrikhand in an airtight container in the refrigerator for 2-3 days. Make sure the container is sealed well to prevent it from absorbing other odors from the fridge.
• Serving Temperature: Always serve Shrikhand cold. If it has been sitting out, chill it again before serving for the best taste and texture.
• Freezing Not Recommended: It is generally not recommended to freeze Shrikhand, as freezing can alter the delicate creamy texture of the hung curd, making it grainy or watery upon thawing. It’s best enjoyed fresh from the fridge.

Shrikhand Variations: Beyond Mango

While Mango Shrikhand (Amrakhand) is undeniably a summer favorite, the beauty of Shrikhand lies in its versatility. If you prefer your Shrikhand plain, simply omit the mango puree from the recipe, and enjoy the sweetened, saffron and cardamom-infused hung curd. But for those who love to explore new flavors, here are some exciting variations to try, transforming this classic dessert into unique seasonal delights:

• Blueberry Shrikhand: This vibrant variation is a delightful fusion. Start by cooking down some frozen blueberries on the stovetop with a touch of sugar until they reduce into a thick, syrupy consistency. Once cooled, blend them into a smooth puree. Incorporate this blueberry puree into your hung yogurt mixture. Replace the traditional cardamom with a hint of cinnamon powder and a dash of vanilla extract for a Western-inspired flavor profile. Garnish with fresh blueberries, chopped nuts, and a sprig of mint leaves for a refreshing finish.
• Pumpkin Pie Shrikhand: Perfect for autumn festivities, this unique Shrikhand embraces the warm, comforting flavors of pumpkin pie. For the best result, roast pumpkin in an oven or air fryer until tender, as roasting enhances its natural sweetness more than boiling. Blend the roasted pumpkin into a smooth puree and chill it. Fold this cold puree into your hung yogurt, along with a generous amount of pumpkin pie spice (a blend typically including powdered cloves, cardamom, nutmeg, and cinnamon) or a ready-made chai masala for an Indian twist. Top with crunchy roasted chopped pecans for an irresistible fall treat.
• Red Velvet Shrikhand: A surprisingly healthy and visually stunning dessert, this Red Velvet Shrikhand uses boiled beetroot puree and a touch of cocoa powder to achieve its iconic color and flavor. Boil a small beetroot until very tender, then puree it until perfectly smooth. Add this vibrant puree and a teaspoon of good quality cocoa powder to your hung yogurt mix. Don’t worry about the beetroot flavor; it’s incredibly subtle and blends beautifully with the cocoa, creating a rich, earthy, and mildly sweet profile. Serve this unique Shrikhand with chopped walnuts for added texture and visual appeal. The captivating color and unexpected taste will surely impress!

This Mango Shrikhand recipe offers a quick, no-fuss way to create a traditional Indian dessert that is always a crowd-pleaser. Whether you’re preparing for a festive occasion, a family get-together, or simply want to savor the best of mango season, this creamy delight is an absolute win. Its ease of preparation, refreshing taste, and wholesome ingredients make it a perfect dessert for any occasion. Enjoy making and sharing this vibrant taste of India!

Watch How To Make Mango Shrikhand Video

Mango Shrikhand

By: Richa

Prep Time: 15 mins

Total Time: 15 mins (plus chilling)

Servings: 4

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Ingredients

• 8-10 Strands Saffron
• 1 Teaspoon Warm Milk
• 350 Grams Hung Curd (or Greek Yogurt)
• 1 Mango, Pureed (approx. 110 ml, preferably Alphonso)
• 3 Tablespoons Powdered Sugar (adjust based on mango sweetness)
• ¼ Teaspoon Cardamom Powder
• 7-8 Blanched Almonds, cut into slivers (for garnish)
• 7-8 Blanched Pistachio Nuts, cut into slivers (for garnish)

Instructions

1. Add saffron strands to warm milk and allow it to sit for 10 minutes to bloom.
2. In a bowl, combine hung curd, mango puree, powdered sugar, cardamom powder, and the saffron-infused milk.
3. Whisk the mixture thoroughly until it is silky smooth and no lumps remain. Ensure not to overmix to maintain an airy texture.
4. Transfer the Shrikhand to smaller serving containers (such as clay pots or dessert glasses) and top with cut almonds and pistachios.
5. Refrigerate and chill for at least 2 hours. Serve cold for the best experience.

Notes

• Making Hung Curd: Place a strainer over a deep bowl and line it with a muslin or cheesecloth. Add 700 grams of plain curd (yogurt) to the cloth, tie a knot to seal, and hang it or place it in the fridge for 6-8 hours (or overnight) to drain the whey. Squeeze out any excess liquid before using.
• Storing the Shrikhand: Store in an airtight container in the fridge for 2-3 days. Always serve chilled. Freezing is not recommended as it can affect the texture.
• Serving the Shrikhand: Beyond puris, Shrikhand can be served elegantly in individual shot glasses or small dessert jars, garnished with nuts, for impressive single servings.

Nutrition

• Calories: 129 kcal
• Carbohydrates: 18g
• Protein: 10g
• Fat: 2g
• Saturated Fat: 1g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Trans Fat: 1g
• Cholesterol: 5mg
• Sodium: 33mg
• Potassium: 245mg
• Fiber: 1g
• Sugar: 16g
• Vitamin A: 573 IU
• Vitamin C: 19mg
• Calcium: 111mg
• Iron: 1mg

This article was researched and written by Navya Khetarpal.