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Mango Shrikhand, also known as Aamrakhand, is a rich, creamy Maharashtrian and Gujarati dessert that is made with thick hung curd and sweet mango pulp. Bursting with tropical flavour, this refreshing, no-cook treat is a summer favourite. While it shines as a standalone dessert, it is traditionally loved as a side dish paired with hot, fluffy puris or chapatis. The silky texture of hung curd combined with the vibrant sweetness of mango pulp creates a dessert...
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Place the thick, creamy hung curd or Greek yogurt into a large mixing bowl. Whisk until it becomes completely smooth and creamy.
Add the powdered sugar to the whipped curd. Whisk again until the sugar is fully dissolved and mixed.
Add the mango pulp and cardamom powder, if using. Gently fold everything until just combined, smooth and silky. Avoid over-whipping at this stage to keep the Srikhand thick and creamy.
Transfer the Srikhand into serving bowls. Garnish the top with fresh mango cubes or a sprinkle of chopped nuts. Chill in the refrigerator for at least 2 hours before serving, as Srikhand thickens as it chills.
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For a velvet-smooth, halwai-style texture, press the whisked yogurt and sugar through a fine-mesh sieve before folding in the mango pulp.
You can use store-bought canned mango pulp and Greek yogurt to make this dessert year-round.
Can I use regular curd instead of hung curd?
Yes, but you will need to strain the regular curd to remove excess water and achieve the thick consistency required for Srikhand.
What type of mango pulp works best?
Thick, sweet mango pulp with no added water works best for this recipe. Fresh mango pulp or canned mango pulp can both be used.
Can I skip the cardamom powder?
Yes, the cardamom powder is optional and can be omitted if you prefer a pure mango flavour.
How long can I store Mango Srikhand?
Mango Srikhand can be stored in the refrigerator for up to 2 days in an airtight container.
Can I make this dessert vegan?
Yes, you can use a thick plant-based yogurt and sweet mango pulp to make a vegan version of Mango Srikhand.
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