Shrikhand is one of the quickest and easiest Indian desserts you can make. It’s a delicious dish made from thickened strained yoghurt, cardamon powder, saffron, and sugar which has its origins in the Western state of Maharashtra in India.
With my partner hailing from Maharashtra, Shrikhand is a firm family favourite. Every so often we like to mix it up with the addition of fresh mangoes, turning it into Aamrakhand (Aam means ‘Mango’ in Hindi) or simply ‘Mango Shrikhand’. The intensely sweet flavour of the mangoes matches perfectly with the cool, refreshing yoghurt. Eating just one spoonful of Mango Shrikhand feels like everything that’s joyful about summer. Even the beautiful colour of the mangoes looks like sunshine!
In Maharashtra this dessert is usually served on Gudi Padwa, the Marathi Spring Festival and New Year. It’s eaten alongside Puri, while the leaves from the mango plant are used to make the ‘Gudi’ – a pole with a saree tied to it along with mango leaves, neem leaves and flower garlands, while an upturned pot is held on top.
However, because I’ve made this an instant Mango Shrikhand recipe, the recipe only takes a total of 10 minutes. That means that there’s no need to limit your indulgence just for festivals or special occasions – make this whenever you want!
Smooth and creamy yoghurt mixed with the natural sweetness of mango, honey-toned saffron, and floral rose – that’s Aamrakhand!
How can you make Mango Shrikhand Vegan?
This dish is naturally gluten free, vegetarian and soy-free, however as a traditional Indian dessert it is not Vegan or dairy-free.
To make this recipe Vegan, simply replace the diary yoghurt with a suitable Vegan yoghurt. I would recommend soy-yoghurt for it’s neutral base flavour, as we really want the mango and cardamon to shine through for this recipe. Coconut yoghurt may be a good option for a tropical flavour, but it will change the taste of the dish quite significantly. For soaking the saffron, either use water or your plant-based milk of choice – any will do here.
To make this recipe Nut-Free, just leave out the chopped nuts in the garnish. They are totally optional anyway.
Let’s talk about Mangoes!
Native to South-Asia, mangoes have been grown all across the Indian subcontinent for centuries. Moreover, it’s the national fruit of the country, and with over 1000 varieties grown in India alone, it’s referred to as the “King of all fruits”! As soon as mango season comes, you’ll find every family heading out to the markets to buy boxes full of fresh, juicy and sweet mangoes every week.
So what type of mangoes are best? This is a contentious and much debated topic, with Mango-lovers across India, Pakistan and Bangladesh each arguing that their country has the tastiest mangoes.
The important thing is that you manage to source Indian mangoes. The mangoes which you will find in the supermarkets here in the UK (and probably elsewhere across Europe and North-America) are usually not ripe and have no smell. Conversely, Indian mangoes will exude an aroma of sweetness right from the box. You should be able to find them at your local Indian grocery store between the months of April – early September.
What if I don’t have access to fresh Indian Mangoes?
This is a problem that many people have, and thankfully there’s an answer! In a pinch you can use canned pulp – fresh mangoes will always taste best, but this is a convenient option and will be far tastier option than any sub-standard mango varieties which you are likely to find at the supermarket.
My choice is Alphonso Mango pulp, which you can buy on Amazon. This is the most popular variety of Indian mangoes, grown for their sweet taste, small seeds and gorgeous flavour. It’s also grown in Maharashtra – so really fits this recipe!
If you use canned mango pulp for this recipe, please note that it has sugar added already, so you may not need to add any additional sugar in the recipe.
What sort of Yoghurt should I use for Mango Shrikhand?
This is an instant Shrikhand recipe because I use Greek Yoghurt, which is already very thick. All that’s required is a quick squeeze of the yoghurt for it to reach the perfect consistency. For this method to work perfect, please use a full-fat Greek yoghurt.
Traditionally, Shrikhand is made using plain natural yoghurt. This type of yoghurt is runnier, so needs adequate straining before being used. If you want to use plain yoghurt in this recipe you will need to tie the yoghurt in a cheesecloth and hang it for at least 8 hours before squeezing out the excess water. As you can see, the traditional method is very time intensive so I highly recommend that you get your hands on some Greek Yoghurt to make this easy instant Shrikhand.
This recipe is …
- Quick – it only takes 10 minute to make!
- Easy – it has minimal ingredients
- A healthy option for a dessert
- Naturally sweet with the goodness of mangoes
- A definite crowd pleaser
If you’re interested in more Indian dessert recipes, do check out my Bengali Rasgulla recipe – delicious sweets soaked in a cardamon and rose sugar syrup. There’s also my recipe for Sevai Kheer, another traditional Marathi dish of vermicelli noodles in a sweet milk pudding. For something a bit different I also have a gorgeous recipe for moist and gooey Olive Oil, Sea Salt and Chocolate Brownies.
[recipe title=”Aamrakhand, Mango Shrikhand – Sweet Mango Flavoured Yoghurt Dessert” servings=”3-4″ time=”10 mins” difficulty=”Easy”]
For the Shrikhand
- 220g Indian Mango Pulp
- 380g Full Fat Greek Yoghurt
- 4 tbsp Sugar (or to taste)
- 1/4 + 1/8tsp Cardamon Powder
- 6 Saffron Strands
- 1/2 tsp Milk, to soak saffron
- 50g Chopped Mango (optionally you can just blend this with the rest of the mango)
- 3-4 Almonds, cut into slivers
- 3-4 Pistachios, roughly chopped
- Rose Petals
- If you are using whole, fresh Indian mangoes, puree them to turn them into a pulp. You can either do this the traditional way by massaging the mangoes to turn the flesh inside soft and squeezing out the juice, or you can cut it into thirds, scrape out the flesh, and put it in a blender. Pulse without adding water until the mango is smooth and thick. If you are using canned mango pulp, obviously skip this step.
- Then add the milk to a small bowl along with the saffron to soak. Set aside.
- Lay out a cheesecloth and place the greek yoghurt in the middle. Gather the sides of the cheesecloth together and carefully squeeze out any excess water. Once done, put the greek yoghurt into a large bowl.
- Next add the mango pulp to the yoghurt* along with the saffron-milk, cardamon powder, and sugar to taste.* Whisk gently by hand to combine. Be careful to not over whisk or the mixture will become too runny.
- Finally serve in bowls and optionally top with extra cut mango and nuts. You can chill the Shrikhand in the fridge for an extra delicious taste.
Note: I reserved 1 tbsp of the mango pulp and swirled it over the Shrikhand before serving. This makes the dish look gorgeous and adds an intense hit of mango flavour.
Note: The amount of sugar you’ll need to add to this dish really depends on the mangoes used. Generally, canned mango pulp will need a lot less sugar. Indian mangoes are also naturally quite sweet. If you use non-Indian mangoes (I don’t recommend these) you will need to add a lot more sugar as they are nowhere near as naturally sweet. So adjust to your own preference, tasting as you go.
How to serve Instant Mango Shrikhand?
Mango Shrikhand is traditionally served alongside Puri (Puffy deep fried breads, as pictured above) and Batata Bhaji (Potato Curry). Furthermore, also commonly eaten as part of a large Gujarati or Marathi themed thali!
However, this dessert is so scumptious that it will taste fantastic when served at the end of any meal. It’s the perfect palate cleanser for the intense flavours of the Indian cuisine.
If you don’t want to cook savoury courses to go alongside it, you can even eat this delicious Mango Shrikhand as a snack or have it for breakfast alongside some more freshly chopped fruits. The options are endless!
As always, if you have any questions please leave them in the comments down below and I will get back to you as soon as possible. If you give this recipe a try I would love to know what you think. Please take a photo and tag @ohmyvegofficial on Instagram or send it to any of my personal media accounts!