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Mango Shrikhand {Aamrakhand}
Make creamy, luscious Mango Shrikhand with fresh or canned Alphonso mango puree. This easy no cook Indian dessert is ready in minutes and perfect for any celebration.
Servings: 6
Calories: 197kcal
Recipe Video
Ingredients
- 2 pounds plain yogurt Full fat Desi or Stoneyfield brand
- ¾ cup powdered sugar
- 1½ cup mango pulp Ratna or Deep Alphonso Mango Tin
- 1 pinch saffron
Instructions
- Line a large bowl with a double layer of cheesecloth and pour in the yogurt. Gather the corners of the cloth and tie them into a tight bundle. For best results, hang the bundle so the whey drains freely for 5 to 6 hours, or place it in a colander with a heavy weight on top and let it drain overnight in the refrigerator. You are looking for a thick, creamy consistency that is noticeably firmer than Greek yogurt.
- Transfer the strained yogurt into a large mixing bowl. Using a slotted spoon or whisk, whip vigorously for about 5 minutes until completely smooth, creamy, and lump-free.
- Add the powdered sugar and continue mixing for another 5 minutes until the sugar is fully incorporated and the shrikhand is silky-smooth.
- Add the mango pulp and mix well for about 5 minutes until the shrikhand is beautifully smooth and creamy.
- Garnish with saffron strands, cover, and refrigerate for at least one hour or overnight before serving.
- Just before serving, give it a gentle stir so the saffron color blooms and swirls beautifully through the shrikhand.
Nutrition
Calories: 197kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 234mg | Sugar: 33g | Vitamin A: 620IU | Vitamin C: 3.5mg | Calcium: 185mg | Iron: 2.6mg
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