Amrakhand Recipe (Mango Shrikhand) | Easy Dessert

Every May, our first Aamras-Puri meal meant summer had officially arrived. My mom would strain the curd the night before, and by afternoon the kitchen smelled of saffron and ripe Kesar mangoes. I always had one job: mixing the Mango Shrikhand.

I never minded. It was the easiest dish on the table, yet it always felt special.

Amrakhand, also called Mango Shrikhand, is a thick, creamy Indian dessert made by folding strained yogurt with sweet mango pulp, cardamom, and a pinch of saffron. There is no cooking or baking. Once the hung curd is ready, it takes about 10 minutes to mix. Serve it for a summer lunch or festive meal, topped with chilled mango pieces and pistachios.

Let’s make it together.

What Is Amrakhand? 🥭

Shrikhand is a traditional Indian dessert made from strained yogurt, sugar, and aromatic spices. It is especially familiar in Gujarati and Maharashtrian meals, served with puri or as the sweet dish in a festive thali.

Amrakhand is the mango version of shrikhand. Ripe mango gives the strained yogurt a golden color, fruity sweetness, and softer texture. I especially love it with hot, puffy puris: cool, creamy Amrakhand against crisp, freshly fried bread.

Amrakhand vs Plain Shrikhand

Both desserts begin with full-fat yogurt strained until thick, then whisked with sugar and aromatic spices. Plain shrikhand is usually flavored with cardamom and saffron. Amrakhand adds mango pulp for a fruitier flavor and sunny yellow-orange color.

Mango also adds moisture, and that difference matters. The hung curd should be quite firm before mixing, and the mango pulp should be thick rather than watery. If you already make plain shrikhand, use the same method, add the pulp gradually, and stop when the Amrakhand can hold a soft scoop.

Why You’ll Love This Recipe

• No cooking required – keep the kitchen cool on hot days
• 4 main ingredients – hung curd, mango, sugar, and cardamom
• Ready in 10 minutes once the hung curd is prepared
• Easy to adjust – taste the mango first, then add only as much sugar as it needs
• Easy to prepare ahead – make it the night before, then serve it chilled
• Yogurt-based dessert – full-fat yogurt contributes protein and calcium, though exact amounts vary by brand and serving size

Ingredients for Amrakhand

• 2 cups full-fat yogurt (to make hung curd: yields about 1 cup thick hung curd)
• ½ cup mango pulp (Alphonso, Kesar, or good-quality canned mango pulp)
• 3-4 tablespoons powdered sugar (adjust to the sweetness of your mango)
• ¼ teaspoon cardamom powder
• A pinch of saffron soaked in 1 tablespoon warm milk (optional)
• Chopped pistachios for garnish

Notes on Key Ingredients

Which mango works best?
Alphonso (Hapus) gives Amrakhand a rich mango flavor and deep golden color. Kesar is another fragrant, sweet option. Other ripe, low-fiber mangoes can work too, but taste the puree before mixing. A tart mango may need more sugar, while a juicy mango can loosen the hung curd.

Fresh mango vs canned pulp:
Fresh Alphonso or Kesar is my first choice during peak mango season. Peel and puree the flesh until smooth, leaving behind any fibrous pieces near the seed. Outside the season, canned Alphonso or Kesar pulp is convenient. It may be sweeter than fresh puree, so begin with less powdered sugar. If the pulp looks thin, chill it first and add it one spoonful at a time. I happily use canned pulp when good fresh mangoes are not available.

Hung curd vs Greek yogurt:
Hung curd is full-fat yogurt with much of the whey strained out. It should be dense and almost cream-cheese-like before the mango goes in. That thickness keeps the dessert from turning runny. In a pinch, use thick, full-fat Greek yogurt. If it slips easily from a spoon, strain it for 1-2 hours first.

Sweetener and flavoring:
Powdered sugar dissolves without making the mixture gritty. Add it after the mango because the fruit’s sweetness varies. Cardamom should stay in the background, while saffron adds a gentle floral note. Use only the measured tablespoon of saffron milk so it does not thin the Amrakhand.

How to Make Hung Curd at Home

Straining takes 6-8 hours, or overnight, but the hands-on work takes only a few minutes. Keep the yogurt in the refrigerator as it drains.

1. Line a colander with a clean muslin cloth or a double layer of cheesecloth.
2. Pour in the yogurt and gather the corners of the cloth.
3. Tie the corners together and set the bundle in the colander over a deep bowl in the refrigerator.
4. Let it drain for at least 6 hours. The result should be thick, smooth, and almost solid.

Expect the volume to reduce by about half: 2 cups of yogurt gives roughly 1 cup of hung curd, though the exact yield varies by yogurt. Save the whey for kneading roti dough or adding to a smoothie.

How to Make Amrakhand

The recipe card below includes the exact quantities. Gently whisk the cold hung curd until smooth, then stir in the mango pulp, cardamom, saffron milk, and powdered sugar. Taste before adding more sugar. Cover and chill for at least 30 minutes.

The first time I made this, I did not strain the curd long enough. It tasted good but was too loose to scoop. Give the curd a full 6-8 hours to drain. It should be thick enough to sit neatly in a serving bowl.

Amrakhand Texture Troubleshooting

• If it is runny: The yogurt may not have drained long enough, or the mango pulp may have been watery. Chill the mixture for 1-2 hours. If it is still loose, strain a little more full-fat yogurt and gently fold it in. Do not use extra powdered sugar as a thickener.
• If it is too thick: Stir in mango pulp one teaspoon at a time. Avoid pouring in milk, which can quickly make the texture too loose.
• If it looks grainy: Let the cold hung curd sit for a few minutes, then whisk gently by hand until smooth before adding the mango. Avoid aggressive blending or prolonged mixing.
• If mango fibers remain: Blend the fresh fruit on its own, then press the puree through a fine sieve before mixing. This is especially helpful with fibrous mango varieties.
• If the flavor seems flat: Chill the Amrakhand before adjusting it. After chilling, taste again and add a little more mango, cardamom, or sugar only if needed.

Amrakhand Variations and Dietary Swaps

Keep the base recipe as written, or change one element at a time so the mango still comes through. For a frozen summer option, try our no-churn mango ice cream recipe.

• Nut-free: Skip the pistachio garnish and finish with diced mango or a few saffron strands. Check packaged ingredients if you are serving someone with an allergy.
• Dairy-free: Try plain, full-fat coconut yogurt with a mild flavor. Strain it until very thick before adding mango. The coconut taste will be noticeable, so expect a variation rather than an exact match for dairy Amrakhand.
• Greek yogurt shortcut: Start with full-fat Greek yogurt and strain it briefly if needed. Measure one cup only after it has reached a thick consistency.
• Extra mango: Fold small cubes of ripe mango into the finished dessert just before serving. Adding them earlier may release juice and loosen the texture.
• Different garnish: Try sliced almonds, dried rose petals, or a tiny pinch of crushed cardamom. Use a light hand so the garnish does not compete with the mango.

Serving and Make-Ahead Ideas

• With hot puris: This pairing takes me back to our May Aamras-Puri meals. Keep the chilled Amrakhand in a separate bowl for that contrast between cool dessert and hot puri.
• In small bowls or kulhads: Add pistachios and mango cubes just before serving for a tidy individual dessert.
• With fresh fruit: Spoon it alongside banana, apple, pear, or more mango. Keep the fruit dry so water does not collect on the surface.
• With malpua: Serve a modest spoonful beside warm malpua for a rich festive plate.
• As part of a Gujarati meal: Pair it with puri, shaak, dal, and rice, or serve a small bowl after methi thepla.

For make-ahead preparation, strain the yogurt up to a day in advance and keep it covered in the refrigerator. You can also mix the Amrakhand the night before serving. Stir it gently before serving, then add pistachios, rose petals, and fresh mango at the table. Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQs

Can I use Greek yogurt instead of hung curd?
Yes. Choose thick, full-fat Greek yogurt that is almost solid in the tub. Thin or low-fat yogurt can make the shrikhand runny. If it seems loose, strain it through muslin for 1-2 hours.

How long does Amrakhand keep in the fridge?
Store it in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and add fresh garnishes at the last moment. Do not freeze it because the yogurt can turn grainy after thawing.

Can I reduce the sugar?
Yes. Start with sweet, ripe mango and add the powdered sugar one tablespoon at a time. You may need less than the full amount. A liquid sweetener can loosen the texture, so add it cautiously.

Is Amrakhand the same as mango shrikhand?
Yes. Amrakhand and mango shrikhand refer to the same dessert: strained yogurt sweetened and flavored with mango. You will see both names on menus and in recipes.

Can I use canned mango pulp?
Yes. Canned Alphonso or Kesar pulp gives consistent flavor and color outside fresh mango season. Because brands vary in sweetness and thickness, mix it in gradually and taste before adding all the sugar.

Can I make this dairy-free?
Try plain, full-fat coconut yogurt in place of dairy hung curd. Strain it very well and choose one without a strong added flavor. Expect a noticeable coconut note and a slightly different texture.

Amrakhand brings me back to those May lunches, with curd straining in the refrigerator and a box of Kesar mangoes scenting the kitchen. The ingredient list is short and no cooking is required, but the full draining time is what gives the dessert its thick, creamy texture.

If you’re making an Aamras-Puri spread this summer, bookmark this mango shrikhand recipe. For another fruit-forward summer dessert, try our mango sticky rice. For another creamy, no-fuss Indian dessert, try our millet kheer.

What is your favorite way to eat Amrakhand: with puri, by the spoonful, or another way? Leave a comment below. I would love to know!

Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!