Mango shrikhand, also known as amrakhand, is one of the simplest and most delicious desserts you can make during the mango season. It is creamy, chilled, mildly sweet and full of the natural richness of ripe mangoes. Traditionally prepared in western Indian states like Maharashtra and Gujarat, this dessert is made by blending hung curd with mango pulp and flavouring it with cardamom and saffron. Served cold, it is incredibly satisfying and makes for the perfect end to a summer meal.
This dessert is loved for its smooth texture and natural sweetness. The use of hung curd makes it rich and thick without needing any cream, while the mango adds a naturally fruity base. What makes mango shrikhand special is its simplicity, there is no need for cooking, baking or complex steps. A few hours of chilling and a handful of good ingredients is all it takes.
You can serve mango shrikhand on its own in small dessert bowls, with hot puris for a festive treat, or layered with fruit and nuts for a more modern twist. Let us make this elegant yet easy dessert in just five steps.
Step 1: Prepare the hung curd
Start by straining plain curd to make it thick and creamy. Take about two and a half cups of fresh curd and place it in a clean muslin cloth or cheesecloth. Tie it up and hang it over the sink or a bowl for at least four to five hours, or preferably overnight, in the refrigerator. Once most of the water (whey) has drained out, you should be left with thick, creamy hung curd. This forms the base of your shrikhand.
Step 2: Make the mango puree
Peel and chop two medium ripe mangoes and blend them into a smooth puree. You should get around one cup of mango pulp. Choose sweet, fibreless mangoes like alphonso or kesar for best results. If your mangoes are slightly tart, you can balance it with a little extra sugar while blending. Set this puree aside.
Step 3: Mix curd, mango and flavourings
In a mixing bowl, add the hung curd and the mango puree. Use a whisk to gently blend them together until smooth and creamy. Add three to four tablespoons of powdered sugar (adjust to taste), half a teaspoon of ground cardamom, and a few strands of saffron soaked in one tablespoon of warm milk. Mix well until everything is fully combined. Taste and adjust sweetness or cardamom if needed.
Step 4: Chill for flavour and texture
Cover the bowl with a lid or cling wrap and refrigerate the shrikhand for at least two to three hours. Chilling helps the flavours come together and gives the dessert a firm, velvety texture. This step also makes it easier to scoop and serve neatly.
Step 5: Garnish and serve cold
Once well chilled, spoon the mango shrikhand into serving bowls or small glasses. Garnish with chopped pistachios, sliced almonds or a few saffron strands on top. You can also add a few cubes of fresh mango for extra texture. Serve immediately for the best experience. It pairs beautifully with puris or can be enjoyed on its own as a festive dessert.
Mango shrikhand is a timeless Indian dessert that brings together tradition, flavour and ease. Whether served during festivals, family dinners or just as a treat for yourself, it is always met with smiles. With no cooking required and full of natural mango goodness, it is a must-try summer recipe that is as elegant as it is effortless.