Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Are you ready to indulge in the irresistible flavors of rich and creamy Shrikhand infused with the luscious flavors of mango? Mango Shrikhand is a quick and easy decadent dessert that is just perfect for any occasion.

What is a Mango Shrikhand?

Mango Shrikhand is a rich and creamy Maharashtrian delicacy made with strained yogurt, mango pulp, and sugar.

This delightful and light Indian dessert will transport your taste buds to a tropical paradise. It is so refreshing and low on sweetness that you can have a bowl full without any guilt.

Mango Shrikhand is also referred to as Amrakhand in India. "Aam" means mango in Indian language and the fusion of "Aam" plus "Shrikhand" is called "Amrakhand".

This is such a fantastic take on the very traditional Shrikhand. One fusion of flavors that you shouldn't miss.

The combination of the vibrant colors of mango and the smooth, creamy texture of strained yogurt creates a visually stunning and very tempting dessert that is a perfect blend of sweet and tangy flavors.

Mango is my son's favorite fruit, as well as everyone's at my place. This king of fruits is delicious, nutritious, and absolutely irresistible. Especially the Alphonso mango which is very famous in the Maharashtra area of India.

Since this fruit is seasonal and available only during the summer, I usually store the pulp of mango for those off-season days. I like using this pulp to create various recipes, especially desserts, and some very popular Indian sweets.

For this recipe, I use either fresh mango pulp or the store-bought one too. Though I prefer using Alphonso Mango Pulp, on some occasions I have also used Kesar mango pulp.

Why should you make Mango Shrikhand?

• It is ready in 5 minutes

• No-cook recipe

• Need just 3 ingredients

• Flavorful bliss

• Very healthy

• Can be made ahead of time

Ingredients for Mango Shrikhand

Mango Pulp: For the best results, I would recommend using freshly made Alphonso mango pulp. But since it is not possible to always have a fresh one available, you can use the tinned or pre-packaged one of either Alphonso or Kesar mango.

Hung Curd: You will need a nice, thick hung curd for this recipe. For best results, it's best if you strain the yogurt overnight. This will drain all the liquid and make the curd or yogurt thick and creamy.

Sugar: Powdered sugar or fine granulated sugar works best for mango Shrikhand as it dissolves immediately.

Cardamom powder: This is an optional ingredient, but you can add it for aromatic influence, increasing the depth of flavors.

Saffron: This is also an optional ingredient that adds fragrance, flavor, and color to the Shrikhand.

Step-by-step instructions for Mango Shrikhand

Firstly, the night before, scoop the yogurt or curd onto a muslin or cheesecloth. Hang it up to drain the liquid from the curd to make it thick and smooth.

Make the pulp from fresh mango and strain it using a sieve to get a smooth and silky pulp without any threads from the pulp.

Warm up a couple of tablespoons of milk and soak the saffron in it. Let it rest for 15 to 20 minutes.

Transfer the Hung curd to a big bowl, and add mango pulp, sugar, saffron milk, and cardamom powder to it.

Using a whisk or spatula, mix everything together to form a nice, thick, smooth mixture.

Place the Mango Shrikhand in the refrigerator and let it chill for at least an hour. However, you can savor it immediately after it is ready.

Serve the chilled Mango Shrikhand with a garnish of some slivered nuts as a dessert or as it is traditionally served in Maharashtrian households with hot piping puri.

Check out these other dessert recipes:

Maharashtrian Style Rava Ladoo

Besan Ladoo

Sweet Corn Basundi

Shrikhand Baklava

Frequently Asked Questions (FAQs)

Can you use Greek yogurt to make Mango Shrikhand?

Yes, you can always use Greek yogurt to make mango shrikhand, especially if you are pressed for time.

The mango shrikhand made with Greek yogurt would be absolutely delicious and slightly runny in texture. But the flavors are just perfect.

So, if you have sudden guests and want to whip up a quick dessert, then use Greek yogurt and have a dessert ready in a jiffy.

Usually, when I have a sudden craving for sweets and want to keep them healthy, I make mango shrikhand using Greek yogurt and tinned mango pulp, and my dessert is ready in just a few minutes.

Can you use readily available, store-bought mango pulp?

Yes, you can use store-bought mango pulp to make this dessert. However, in that case, remember to strain yogurt properly so it has less moisture. Otherwise, the Mango Shrikhand will become runny, as the store-bought pulp is sometimes more runny.

Why should you use Alphonso mango pulp for the Shrikhand?

Mango is called the king of fruits, and the richest of the mango breed is Alphonso. Alphonso mango has some beautiful flavors that bring out the best in any dessert. But if you do not have Alphonso mango pulp, you can use Kesar or any other rich mango pulp for the Amrakhand or Mango Shrikhand.

How do you store the mango shrikhand?

Store the Mango Shrikhand in a covered vessel or container in the refrigerator. It will stay good for up to a week. Also, chilled shrikhand tastes the best.

Can you use jaggery instead of sugar in mango shrikhand?

Nowadays, many people are trying to avoid sugar or refined sugar. They are looking for healthier alternatives.

Jaggery is definitely a healthier alternative and also a delicious one. You can replace the sugar in this recipe with jaggery if you prefer.

It will change some flavors, but it will still be delicious and absolutely healthy. While adding jaggery, add a little at a time and keep checking for flavors to get the best results.

DROP A COMMENT IF YOU HAVE TRIED THE RECIPE. I WOULD LOVE TO HEAR ABOUT YOUR EXPERIENCES. ALSO, IF YOU HAVE ANY QUESTIONS, PLEASE LEAVE THEM BELOW. I WOULD BE HAPPY TO HELP.

Post a photo on my Facebook page or tag me on Instagram with #prajakta_food_lab; you can even pin it on Pinterest with the tag #p3foodlab.