Mango Shrikhand Recipe
Creamy no-cook Mango Shrikhand (Amrakhand) made with hung curd and sweet Chaunsa mango pulp, ready in just 10 minutes plus chilling time.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
"10 min"
Cook Time
"No cook"
Servings
"4 servings"
Calories
"220/serving"
Ingredients
1 kg full-fat plain yogurt (dahi), preferably set and thick
this yields roughly 2 cups hung curd
1.5 cups ripe Chaunsa mango pulp (about 2 medium mangoes)
smooth and fibre-free
1/2 cup powdered sugar (pisi chini), adjust to taste
1/4 teaspoon green cardamom powder (elaichi)
1 pinch saffron strands (zafran), optional
soaked in 1 tablespoon warm milk
8-10 pistachios, finely chopped
for garnish
8-10 almonds, slivered
for garnish
1/2 cup diced fresh mango
for topping, optional
Step-by-Step Instructions
Make the hung curd
Line a strainer or large bowl with a clean muslin or cheesecloth and pour in the yogurt. Gather the cloth, tie it, and let it drain in the fridge for at least 4 hours or overnight. You want all the whey to drip out, leaving a thick, paneer-like hung curd (chakka).
Prepare the mango pulp
Peel two ripe Chaunsa mangoes and blend the flesh into a smooth, lump-free pulp. Sweet, low-fibre Chaunsa needs little to no extra sugar, so taste the pulp before deciding how much to add. Set the pulp aside.
Whisk the base
Transfer the hung curd to a large bowl and whisk until completely smooth and creamy with no grainy bits. Add the powdered sugar and whisk again until fully dissolved. A smooth base is the secret to silky shrikhand.
Fold in the mango
Add the mango pulp, cardamom powder, and saffron milk to the sweetened curd. Gently fold everything together until you get an even, pale-gold mixture. Do not over-whisk once the pulp is in.
Chill to set
Cover the bowl and refrigerate the amrakhand for at least 1 to 2 hours. Chilling firms up the texture and lets the cardamom and mango flavours bloom together. Serve it cold for the best taste.
Garnish and serve
Spoon the chilled shrikhand into small bowls or katoris. Top with chopped pistachios, slivered almonds, and a few cubes of fresh mango. Serve as is or with hot puris on the side.
Tips for the Perfect Recipe
Use thick yogurt
Start with full-fat, well-set dahi so you get a rich, creamy hung curd; thin or sour yogurt will not drain into a proper chakka.
Pick the right mango
Naturally sweet, smooth-pulped Chaunsa is ideal because it blends without fibres and needs barely any added sugar.
Drain longer for thicker shrikhand
The longer you hang the curd, the thicker and more luscious the shrikhand; overnight draining in the fridge gives the best body.
Save the whey
Do not throw away the drained whey; use it to knead roti dough or add it to dals and curries for extra protein.
Variations
Without sugar
Skip the powdered sugar entirely and rely on ripe Chaunsa's natural sweetness, or sweeten with a little honey or a few soaked, blended dates.
Kesar pista amrakhand
Increase the saffron and fold in extra ground pistachios for a richer, festive kesar-pista version.
Mango shrikhand parfait
Layer the shrikhand with crushed biscuits and diced mango in a glass for an easy party dessert.
Nutrition Information
Per serving (approximate)
About This Recipe
Shrikhand is a classic strained-yogurt dessert rooted in the cuisines of Maharashtra and Gujarat, where it is traditionally served with hot puris during festivals and special meals. When ripe summer mangoes are folded into the smooth hung curd, it becomes amrakhand, a seasonal favourite across the subcontinent including Pakistani homes. Families here look forward to mango season to turn everyday dahi into this rich, fragrant treat. Pakistan's Chaunsa, with its honeyed flavour and silky, near fibre-free pulp, is especially well suited to amrakhand. The no-cook method makes it an easy way to celebrate the short but beloved mango season.
Frequently Asked Questions
What is the difference between shrikhand and amrakhand?
Shrikhand is a sweetened dessert made from hung (strained) curd flavoured with cardamom and saffron. Amrakhand is simply shrikhand with mango pulp folded in, giving it a golden colour and fruity flavour.
How do I make hung curd at home?
Pour plain yogurt into a muslin or cheesecloth-lined strainer, tie it up, and let the whey drain in the fridge for at least 4 hours or overnight. What is left is thick, creamy hung curd, also called chakka, which forms the base of shrikhand.
Can I make mango shrikhand without sugar?
Yes. If you use very ripe, naturally sweet Chaunsa, you can skip the sugar completely. For extra sweetness without refined sugar, blend in a little honey or a few soaked dates.
Which mango is best for amrakhand?
Choose a sweet, low-fibre variety so the pulp stays smooth. Pakistani Chaunsa is an excellent choice because it is honey-sweet and blends into a silky pulp with almost no stringy fibres.
How long does mango shrikhand last in the fridge?
Stored in an airtight container, it keeps well for 2 to 3 days in the refrigerator. Because it contains fresh mango and dairy, it is best enjoyed cold and fresh rather than frozen.
Can I use store-bought mango pulp?
You can, but fresh Chaunsa pulp tastes far better and lets you control the sweetness. If using canned pulp, reduce or skip the added sugar since most tinned pulp is already sweetened.
Make Amrakhand With Real Chaunsa
Order fresh, carbide-free Chaunsa mangoes from MMA Farms in Multan and get the sweet, silky pulp that makes this shrikhand unforgettable. Place your order today for farm-fresh mangoes delivered to your door.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
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July 3