Mango Shrikhand Recipe | Amrakhand Recipe
Prep time
Total time
Mango Shrikhand is a traditional Indian sweet dish with a summery twist. It is thick, creamy, loaded with mango chunks, and nuts, and flavored with delicious ripe mangos.
Recipe type: Dessert
Cuisine: Indian
Serves: 3 - 4
  • Hung curd - 2 cups ( how to make refer recipe and tips )
  • Or
  • Full-cream milk - 1 liter
  • Fresh Mango Puree - 1 cup
  • Chopped Mangoes - ¼ - ½ cup
  • Sugar / Misri - ½ - ¾ cup, as per taste
  • Saffron - a generous pinch, infuse in 2 tbsp warm milk in advance
  • Cardamom powder - a pinch, as per taste
  • Almonds, chopped or flakes - as per need
  • Pistachios, chopped or flakes - as per need
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Method for making Hung Curd at home :
  2. To prepare Mango Shrikhand, we need fresh curd that is not sour at all.
  3. Either make a fresh curd at home and chill it for 4-5 hours or use good quality fresh store-bought curd.
  4. Take a pan, and place a strainer over it. Cover it with a wet muslin cloth.
  5. Pour chilled curd. Bring together all the ends of the cloth and tie it.
  6. To strain the water out of the curd completely, put some weight on it( refer to the video recipe).
  7. Let it rest overnight or at least for 4-5 hours in the refrigerator.
  8. Take the hung curd out from the fridge.
  9. Squeeze the cloth gently and transfer the hung curd into a bowl.
  10. Method:
  11. In a bowl, add hung curd and mango puree.
  12. Add sugar ( regular / powdered ) or Misri / Rock Sugar ( hand-pounded / Powdered ).
  13. Mix well.
  14. Add Chopped mango, chopped nuts, saffron-infused milk, and cardamom powder.
  15. Gently fold everything. Make sure sugar and hung curd are incorporated nicely.
  16. Again set it in the refrigerator for 3-4 hours.
  17. Once the sugar has dissolved nicely, give a nice mix.
  18. Garnish with chopped nuts and more mango pieces.
  19. Serve with a meal or as a dessert after a meal.
If making hung curd at home, use chilled fresh curd which should not be sour.
During the straining process, make sure there is enough gap between the base of the strainer and the pan.
Refrigerate the curd during the straining process otherwise, there are chances of getting sour.
Put weight on it to strain the maximum water out of the curd.
You can use readymade mango puree or frozen mangoes also.
Refrigerate the hung curd or homemade mango shrikhand in an airtight container and consume it within 2 days.
You can add nuts and dried fruits of your choice.
Same way you can prepare mixed fruit shrikhand also.
Recipe by Zeel's Kitchen at