Aamrakhand, Mango Shrikhand
A celebration of summer flavours, aamrakhand (mango shrikhand) is a yoghurt and mango dessert that’s as sensational as it is easy.
Ingredients
- 500 g yoghurt full-fat Greek or natural
- 70 ml double cream (5 tablespoons)
- 4 tablespoons powdered sugar icing sugar
- 150 ml mango pulp (10 tablespoons)
- ¼ teaspoon cardamom powder
- nuts to garnish (optional)
- saffron few strands (optional)
Instructions
- Place a cheesecloth-lined sieve over a bowl. Pour 500 g yoghurt into the cheesecloth and gather the corners, tying them tightly. Squeeze the yoghurt to remove excess water. Repeat this squeezing process a few times. Set aside.
- In a large bowl, add 70 ml double cream. Use a whisk to whip the cream to stiff peaks.
- Add 4 tablespoons powdered sugar to the bowl and stir it into the whipped cream.
- Scrape the strained, thickened yoghurt from the cheesecloth into the same bowl. Once again, stir to mix.
- Add 150 ml mango pulp, a pinch of salt (optional), and ¼ teaspoon cardamom powder. Stir to combine.
- Optionally, serve with chopped nuts, crushed saffron, and fresh mango chunks. Mango shrikhand tastes best served cold from the fridge.
Notes
If you want much thicker aamrakhand, you can "hang" the yoghurt in the cheesecloth (tie it to a tap and let it hang, so the weight slowly pushes out the excess moisture) for a few hours. However, since we've added whipped cream, manual squeezing should be more than adequate.
Nutrition
Serving: 1gCalories: 227kcalCarbohydrates: 22gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 27mgSodium: 112mgFiber: 1gSugar: 20g
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