This Aamrakhand – Mango Shrikhand is a creamy and luscious healthy summer treat! All it needs it yogurt and mango along with sugar and saffron for flavor. It’s absolutely delicious and a great dessert to indulge on warm summer days.
Indian markets gets flooded with mangoes during Summer, spreading their sweet smell in every corner and every home. There is absolutely no way that one can stay away from it. From supermarkets to tiny local shops, all of them 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 temperatures are shooting up high and making me sweat all-day long! Now, I do miss the variety of mangoes we get in India but I finally found the one that we like over here.
What is Aamrakhand – Mango Shrikhand?
Shrikhand is a traditional summer dessert that is very common in the state of Maharashtra. The key ingredient to make this dessert perfect is to use hung yogurt instead of just plain yogurt. The texture is very similar to that of mousse or thick smoothie bowl.
How to store Aamrakhand – Mango Shrikhand?
Store in a clean glass airtight jar in the refrigerator. It will stay good for a couple of weeks.
What is Hung Yogurt?
When you hung yogurt in a muslin/cheese cloth to drain away all the excess water, you get Hung Yogurt. Yes, it is quite literal! It becomes extremely thick and creamy. It’s a perfect foundation for different kind of yogurt desserts. Depending on the variety of yogurt you use, it could take anywhere from 2 to 6 hours for the water to get drained away slowly.
You then whisk hung yogurt with mango puree, powdered sugar and saffron to make the most scrumptious Aamrakhand – Mango Shrikhand!
I never ate Shrikhand or Aamrakhand (which is shrikhand 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.
Typically, ripe mangoes have a sweet fruity aroma. If it smells too strong, it’s overripe and should be used right away or it might go bad in a day or two. Out here, the mangoes never smell sweet, no matter how hard I try to sniff. So, I look for the color and the variety. I buy Ataulfo Mexican mangoes and wait for the skin to go really dark orange shade before I slice it.
Make sure you give this dessert a try this summer, if you haven’t already and enjoy the delicious richness of mango.
Here are couple other Mango Recipes you will love!
- 2 Ataulfo Mexican mangoes
- 1 cup thick greek yogurt
- 1/2 cup powdered sugar
- pinch of salt
- pinch of saffron
- powdered pistachio for garnish
- Double layer the cheesecloth on a colander and pour the yogurt.Without squeezing too much, tie the edges and press it slightly to release someof the excess water. Twist around the edges and place something heavy, like acast iron pan or a motor pestle, on top of the tied cheesecloth
- Leave it aside for 2 hours (you will need more time if the yogurtyou are using has more water content and was not thick enough initially).
- Once the water is drained out, open the cheese cloth and placethe hung yogurt in a blender along with the mango pulp, powdered sugar, saltand saffron.
- Blend it to form a puree.
- You can serve it right away but leaving it in the refrigeratorfor an hour will allow the consistency to get better. Also, Shrikhand does tastebest when served sold.