Mango Shrikhand, or Aamrakhand, is a delightful traditional Indian dessert combining creamy, thick yogurt with sweet mango puree, flavored with saffron and cardamom. This easier, faster, no-cook recipe takes a shortcut by using Greek yogurt and offers the same burst of tropical flavor in every spoonful, with a nutty crunch from pistachios.
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Mango Shrikhand is one of my go-to healthy-ish dessert options that satisfies my sweet cravings with minimal guilt. Also known as Aamrakhand, it's a fruity twist on a traditional shrikhand.
In this easy recipe, I cut the preparation time to less than half using Greek yogurt, which is naturally thicker than regular yogurt and adds extra protein, giving you 13 grams of protein per serving.
I typically make this mango yogurt dessert in spring and summer, when mangoes are in season and naturally sweeter, so I can use less sugar to sweeten it.
So if you're looking for a refreshing, no-cook dessert, this mango shrikhand will surely satisfy your taste buds. Let's get started on this easy recipe!
What is Mango Shrikhand
Mango Shrikhand is a traditional Indian dessert from Maharashtra and Gujrat. Also called aamrakhand, it's a creamy dessert that combines the sweetness of ripe mangoes with strained yogurt, flavored with cardamom and saffron often adorned with chopped pistachios.
Jump to:
More Shrikhand Flavors to Explore: Classic Shrikhand and Rose Shrikhand
Ingredients - Notes & Substitutions
It just takes 6 simple ingredients for a silky smooth mango skrikhand recipe. Here are some notes and substitution tips:
- Greek yogurt: Full-fat Greek yogurt yields the creamiest texture. If using regular yogurt, strain it overnight for a thicker consistency. Use homemade yogurt or open a fresh container since yogurt turns sour after 1-2 days.
- Mango puree: Fresh ripe Ataulfo mangoes are best for this recipe, but you can also use canned mango pulp if fresh mangoes are unavailable. If using a fibrous mango, strain the puree before using.
- Sugar: Powdered sugar sweetens the yogurt and also thickens it slightly. Add more or less to taste. Substitute with honey for unrefined sweetener. Use monkfruit sugar as a sugar-free substitute.
- Cardamom powder: Freshly ground cardamom seeds give a pleasant flavor and aroma to the aamrakhand. De-seed and grind 2-4 green cardamom pods using a mortar-pestle, or spice grinder.
- Saffron & Milk: Saffron strands soaked in warm milk give a gorgeous yellow color and floral flavor. Just a pinch of saffron goes a long way.
- Pistachios: Slivered pistachios add a crunch and a pop of green color adding contrast to the crimson-colored shrikhand. You can skip the nuts for a nut-free recipe.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Mango Shrikhand
Step 1 - Strain yogurt: Place a mesh strainer in a bowl and line it with cheesecloth. Add the yogurt to the cheesecloth.
Tie the cheesecloth tightly and place a heavy weight on top of it. Refrigerate it for 3 to 4 hours. If using regular yogurt, leave it overnight.
Step 2 - Soak saffron: Warm a tablespoon of milk in a small bowl and add the saffron strands. Soak them for about 10 minutes to release their aroma and color.
Step 3 - Puree Mango: Peel and cut mango into chunks. Add the mango chunks to a blender jar and blend into a smooth puree.
Note: You can find helpful mango-cutting tips in this post - How to cut a mango.
Step 4 - Combine everything: Transfer the strained yogurt to a mixing bowl and add saffron milk, mango puree, cardamom powder, and powdered sugar.
Note: Optionally, you can reserve some soaked saffron strands for garnish.
Step 5 - Mix well & refrigerate: Mix until fully incorporated. Now fold in 2 tablespoons of chopped pistachios (if adding).
Chill the mixture in the refrigerator for 1-2 hours to let the flavors meld. You can serve this as it is, or garnish with sliced pistachios and mango chunks before serving.
Serving Suggestions
Here are some of my favorite ways to enjoy Mango Shrikhand:
- Dessert: Serve it chilled sprinkled with more slivered pistachios for a rich, smooth dessert. Sprinkle dried rose petals for a floral taste.
- Mango Shrikhand Parfait: Top the mango shrikhand with ¼ cup of granola, and chopped mango chunks and enjoy a delicious Shrikhand Parfait for breakfast or snack.
- Fruity Shrikhand: This combination is inspired by the popular dessert, fruit custard. Top the shrikhand with chopped mangoes, strawberries, or blueberries, and enjoy a healthier variation.
- Festive Feast: Shrikhand is often served with puri (Indian fried bread) during festivals like Diwali, Holi, or Navratri.
How to Store
Refrigerate: Transfer the Mango Shrikhand to an airtight container and store it in the fridge for up to 3 days.
I do not recommend freezing this dish as the texture of yogurt splits when thawed after freezing.
Recipe Tips & Notes
- Strain Yogurt: For an extra-smooth texture, strain Greek yogurt for 3 to 4 hours, and regular yogurt overnight to remove excess moisture.
- Mango Puree: I prefer using fresh mangoes to make puree. Ataulfo mangoes work great since they're non-fibrous. If using a fibrous mango, strain the puree before using.
- Using canned puree: You can use canned mango puree instead of fresh, but try and look for the unsweetened kind. If using sweetened puree, reduce the sugar to ¼ cup and adjust to taste after mixing.
- Sweetness level: The quantity mentioned results in moderate sweetness. To make this mango shrikhand sweeter, add another 1-2 tablespoons based on your preference.
- Bowl size: Pick a large bowl for straining so that the bottom of the mesh strainer doesn't touch the bottom of the bowl.
- Fresh yogurt: Use yogurt from a freshly opened container for the best flavor.
- Saffron Tip: Soak saffron in warm milk for enhanced color and flavor.
- Chill Before Serving: Allow Shrikhand to chill in the refrigerator for a few hours before serving to enhance its creamy consistency and flavor.
Frequently Asked Questions
Mango shrikhand is typically made of thick strained yogurt, pureed mango, and sugar, and is often flavored with saffron and cardamom. The addition of nuts like pistachios is optional.
Freezing Mango Shrikhand is not recommended as it may alter the texture of the yogurt affecting the overall taste of the dessert.
Popular Mango Recipes
Here are some reader's favorites. Enjoy more Mango Recipes:
📖 Recipe
Mango Shrikhand
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Video
Equipment
Ingredients
- 16 ounces Greek yogurt see note 1
- ¾ cup mango puree see note 2
- ⅓ cup powdered sugar see note 3
- ½ teaspoon cardamom powder
- ¼ teaspoon saffron
- 1 tablespoon milk 2% or whole milk
- 3 tablespoons pistachios chopped or sliced, divided
Instructions
- Strain yogurt: Place a mesh strainer in a bowl and line it with cheesecloth. Add the yogurt to the cheesecloth. Tie the cheesecoth tightly and place a heavy weight on top of it. Refrigerate it for 3 to 4 hours. If using regular yogurt, leave it overnight.
- Soak saffron: Warm a tablespoon of milk in a small bowl and add the saffron strands. Soak for about 10 minutes to release aroma and color.
- Puree Mango: Peel and cut mango into chunks. Add the mango chunks to a blender jar and blend into a smooth puree.
- Combine everything: Transfer the strained yogurt to a mixing bowl and add saffron milk, mango puree, cardamom powder, and powdered sugar. Note: Optionally, you can reserve some soaked saffron strands for garnish.
- Mix well & refrigerate: Mix until fully incorporated. Now fold in 2 tablespoons of chopped pistachios (if adding). Chill the mixture in the refrigerator for 1-2 hours to let the flavors meld. You can serve this as it is, or garnish with sliced pistachios and mango chunks before serving.
Notes
- Strain Yogurt: For an extra-smooth texture, strain Greek yogurt for 3 to 4 hours, and regular yogurt overnight to remove excess moisture.
- Mango Puree: I prefer using fresh mangoes to make puree. Ataulfo mangoes work great since they're non-fibrous. If using a fibrous mango, strain the puree before using.
- Using canned puree: You can use canned mango puree instead of fresh, but try and look for the unsweetened kind. If using sweetened puree, reduce the sugar to ¼ cup and adjust to taste after mixing.
- Sweetness level: The quantity mentioned results in moderate sweetness. To make this mango shrikhand sweeter, add another 1-2 tablespoons based on your preference.
- Bowl size: Pick a large bowl for straining so that the bottom of the mesh strainer doesn't touch the bottom of the bowl.
- Fresh yogurt: Use yogurt from a freshly opened container for the best flavor.
- Saffron Tip: Soak saffron in warm milk for enhanced color and flavor.
- Chill Before Serving: Allow Shrikhand to chill in the refrigerator for a few hours before serving to enhance its creamy consistency and flavor.
Shikha says
Easy and delicious! Thanks for another simple and great recipe!
Aneesha says
Thank you, Shikha. I'm so glad you enjoyed it!