Come Summer and Indian markets get flooded with mangoes, spreading their sweet smell in every corner, every home and there is absolutely no way that one can stay away from it. From supermarkets to tiny local shops, all are overloaded with different varieties of mangoes making sure no one gets bored with just one kind.
That’s one of a kind of experience that I sure do miss out here. However, that has never stopped me from enjoying mangoes. It’s this fruit that keeps me going even when the temperature shoots up high and makes me sweat all day long!
Typically, a ripe mango has sweet fruity aroma. If it smells too strong, than it’s overripe and should be used right away or it might go bad in a day or two.
Out here, mangoes never smell sweet, no matter how hard I try to sniff. The one that looks good goes in my basket. If it’s not sweet enough, I either sprinkle some sugar or make a spicy salsa or blend it with yogurt to make mango Lassi.
Then, there are other times when I get in the mood to make my husband very happy and I make Aamrakhand.
I never ate Shrikand or Aamrakhand (which is shrikand with mangoes) as a kid. It’s not very popular in Bengali community. I learned about this yummy Indian treat from Arvind who loves eating shrikand in summer, be it plain or with mangoes. It has a rich flavor, creamy like a mousse and served cold like ice cream.
It is easily available in any Indian store but since it’s so easy to make at home, I thought why not?
Aamrakhand is basically strained yogurt mixed with mango pulp, sweetened with honey or sugar, flavored with cardamom and saffron. Pretty simple, except you need to have some patience for the yogurt to strain out all the water and make it thick and smooth. Almost like cream cheese.
It would take about 6 hours minimum to strain the water from the yogurt. I let it hang overnight.
Enjoy this summer with a bowl of sunshine in your hand!