Mango Shrikhand is also known as Amrakhand or Mango Matho in the western states of India. 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.
To prepare this yummy Mango Shrikhand, prepare hung curd at home or use store-bought hung curd. Fold the chilled hung curd with pureed mangoes, raw sugar / misri / sugar, a few mango chunks, chopped almonds, pistachios, and saffron. You can add a pinch of cardamom powder to it to bring its taste to another level.
Making a thick and creamy hung curd is an essential part of this recipe. Hung curd is known as Masko or Chakka and at a few places readily available too. Even you can use Plain Greek Yogurt to make Shrikhand. In this recipe, I have shared the steps to make Hung Curd at home too. The quantity of hung curd depends on the quality of milk. So always use good quality full-cream milk to make fresh curd at home. Please refer to the tips section for additional information.
If you do not have fresh mangoes, you can use readymade mango pureed too. If your mangoes are not enough sweet, adjust the sweetness in this given recipe. You can also add roasted seeds and dried berries too, to add more nutrition, crunch, and color to this creamy Amrakhand recipe.
Amrakhand or Mango Matho is a delicious variation of the traditional shrikhand recipe. You can check the traditional shrikhand recipe here. You can enjoy this with puri and sabji along with your summer lunch or enjoy it as a dessert too. Even you can use this as a filling for your mango cake too. Replace non-dairy whipping cream with mango shrikhand in the mango trifle recipe and make it healthy and delicious.
- 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.
- In the same way, you can prepare mixed fruit shrikhand also.
Serving Suggestions :
- Serve chilled Mango Shrikhand with locha puri and sabji of your choice.
- Set the Mango shrikhand in small serving jars, garnish them with nuts, mango pieces, and rose petals, and serve as a dessert during small parties and get-togethers.
- Set them in a popsicle mold and enjoy them as Amrakhand Popsicles during sunny summer days.
- Mango Shrikhand has a nice thick creamy texture so you can use it as a filling for your cake.
- Mango Matho can be used in your fusion mango desserts like Mango trifle, Mango cake jars, etc
Here is the video recipe of the Mango Shrikhand Recipe :
For video recipe in Gujarati click here : કેરી નો મઠો બનાવાની રીત
If you like this Mango Shrikhand recipe, then rate the recipe card and share this recipe with your friends and family. Please make sure you follow me on Instagram, Pinterest, Subscribe to my YouTube channel, and Like my Facebook Page to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!
Here is the recipe card for the Mango Shrikhand Recipe :
- Hung curd - 2 cups ( how to make refer recipe and tips )
- 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
- Method for making Hung Curd at home :
- To prepare Mango Shrikhand, we need fresh curd that is not sour at all.
- Either make a fresh curd at home and chill it for 4-5 hours or use good quality fresh store-bought curd.
- Take a pan, and place a strainer over it. Cover it with a wet muslin cloth.
- Pour chilled curd. Bring together all the ends of the cloth and tie it.
- To strain the water out of the curd completely, put some weight on it( refer to the video recipe).
- Let it rest overnight or at least for 4-5 hours in the refrigerator.
- Take the hung curd out from the fridge.
- Squeeze the cloth gently and transfer the hung curd into a bowl.
- In a bowl, add hung curd and mango puree.
- Add sugar ( regular / powdered ) or Misri / Rock Sugar ( hand-pounded / Powdered ).
- Mix well.
- Add Chopped mango, chopped nuts, saffron-infused milk, and cardamom powder.
- Gently fold everything. Make sure sugar and hung curd are incorporated nicely.
- Again set it in the refrigerator for 3-4 hours.
- Once the sugar has dissolved nicely, give a nice mix.
- Garnish with chopped nuts and more mango pieces.
- Serve with a meal or as a dessert after a meal.
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.