Mango Shrikhand / Amrakhand is a refreshig yogurt based sweet dish. Shrikhand with mango makes it a very delicious one. This delicious and exotic dessert is very easy to prepare . It is often served with Pooris. It tastes best when serve chilled.

I hate store bought Shrikhand since my childhood. In childhood I never liked even cardamom flavour in my Shrikhand. My mom always make simple one specially for me. Slowly gradually I have developed likings for some particular flavours.

Now a days , me enjoying my yearly and much needed vacation at my Dad’s place. Sorry for not posting since long. Climate is very hot here too. But as far as my favourite Mangoes are in season , I am ok with it πŸ˜‰πŸ˜‰πŸ˜‰. What’s your favourite Mango Dish ??

To make Shri khand at home , is very easy. Just follow few steps and you are done with this traditional and exotic dessert. You need to hung the fresh curd , add sugar, nuts and spices of your choice and you are done. Here , We will give an extra and a delicious punch to this shri khand with adding ripe and sweet fresh Mango Pulp. No artificial color or flavorings have been used in the shrikhand.

I added cardamom Seeds and Saffron to give an exotic flavour to Shrikhand. The amount of sugar to be added depends on the sweetness of the mangoes. I have used Alphonso Mangoes , which are great in colour and tastes too .

We need fresh curd as a basic ingredient for it. Even little sour curd can ruin the amazing taste of Shri khand.

So let’s checkout the detailed recipe..


  1. Fresh Curd , made from 500ml full fat Milk
  2. 1 cup Mango Pulp
  3. 1/2 cup Powdered Sugar
  4. 1/2 tsp Cardamom Powder
  5. Few Saffron strands
  6. 2 tsp chopped Almonds and Cashews ( or more as per choice )


First of all , we have to make a perfect curd for perfect shri khand . Curd should not be watery. Always make curd from full fat Milk for best result . And make sure curd must not turn sour.

Hung the curd in a muslin/ cheese cloth or kitchen napkin for 3 to 4 hours.

After 1 or 1.5 hrs keep the curd in freeze with a bowl which can hold the water comes from curd. This way you can protect from being sour.

Puree the mangoes. For this puree , cut the mangoes and blend till smooth. Don’t add any water or milk.

Add the thick hung curd to the blender along with crushed Cardamom , Saffron and Sugar .

Blend till smooth.. Add chopped dry fruit and mix well. Make sure to make Shrikhand Chilled before serving.

Garnish wish some chopped almond and Saffron.

Serve the Shrikhand / Amrakhand with some poori or just take a spoon and have it plain..

Hope you will enjoy mangoes in this simple yet delicious way..Would love to hear from you all.

Happy Cooking πŸ™‚ πŸ™‚


  1. poonampagar

    Amrakhand made from Alphonso mango served with hot pooris and loads of love is something you cannot dare to miss during Summers in India..wonderful share Ruchi ! Hope you are enjoying your vacations

    Liked by 1 person

  2. Haahhaaa, like your suggestion of not leaving the curd or yogurt too watery. The first time I made mango shrikhand I did that and you can imagine the consistency. I was only 18 then! And back then no one had heard of yogurt smoothies. Lovely, tempting shrikhand.

    Liked by 1 person

  3. JollyHomemadeRecipes

    The amrakhand with fresh mangoes is absolutely delicious! Me and my family loves mangoes in any form. Hope you having a good time with your loved ones.

    Liked by 1 person

  4. marianasir1973

    Thank you so much for reminding me that so far this summer I haven’t made this delicious dessert. Your happy, sunny, creamy bowl looks very inviting! 😊

    Liked by 1 person

  5. Pingback: Mambazha Pulissery | Mango Curry | Kerala Cuisine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.