Amrakhand | Mango Shrikhand Recipe

Aamrakhand is a traditional Indian mango shrikhand made from hung curd, Alphonso mango pulp, saffron, and cardamom. Peak season runs March–June. Alphonso mangoes sourced from 48 Konkan villages carry GI No. 139 and reach you in 1–3 days.

Buy Mangoes for Aamrakhand

The best aamrakhand starts with the best mango. Alphonso from Ratnagiri and Devgad delivers a Brix level of 18 to 24°, a non-fibrous pulp, and a natural butter-cream finish that no other variety matches in this dessert.

Honest note: Alphonso mangoes are not available between July and February. Orders placed outside March–June will not be fulfilled for fresh fruit. Plan your aamrakhand for the season.

Ratnagiri vs Devgad — Which Mango for Aamrakhand?

Parameter	Ratnagiri Alphonso	Devgad Alphonso	Kesar (Gir)
Brix Level	18 to 24°	18 to 24°	18 to 24°
Season Window	Late March–May	April–June	April–June
Pulp Texture	Butter-cream, minimal fibre	Butter-cream, minimal fibre	Smooth, saffron-coloured
GI Certification	GI No. 139	GI No. 139	Separate GI
Weight (per fruit)	150–300 g	200–350 g	250–400 g
Best Use in Aamrakhand	Rich flavour, intense sweetness	Slightly larger yield, equally sweet	Good aroma, mild sweetness
Indicative ₹ Range (1 dz)	₹800–₹1,400	₹900–₹1,500	₹600–₹900

Delivery Across India

Orders placed before 12:00 noon IST on weekdays dispatch the same day via BlueDart air cargo. Transit times:

• Mumbai, Pune, Bengaluru, Delhi: 1 day
• Hyderabad, Chennai, Kolkata, Ahmedabad: 1–2 days
• Northeast India, J&K, remote PIN codes: 2–3 days

Each box ships in a double-wall corrugated carton with protective cushioning. Mangoes are dispatched at the precise ripening stage so they arrive table-ready. We do not dispatch in July–February — fresh Alphonso is simply not available then.

How to order

1. Step 1: Select Grade — Choose Ratnagiri Alphonso, Devgad Alphonso, or Kesar at alphonsomango.in/collections/mangoes. Filter by size (small/medium/large) and quantity (1 dozen to 5 dozen).
2. Step 2: Add to Cart — Select your preferred grade and proceed to checkout.
3. Step 3: Same-day Dispatch — Orders before 12:00 noon IST ship same day via BlueDart air cargo.

History of Aamrakhand Mango Shrikhand

Plain curd in any form always tastes good. In eastern India, people reach for mishti doi. In the west — Maharashtra and Gujarat — it is shrikhand, aamrakhand, and mango shrikhand.

Shrikhand is one of India's oldest desserts. Food historian K.T. Acharya, in The Historical Dictionary of Indian Food, traces it to before 500 BC. The Marathi word is shigran; the Gujarati equivalent is shikran or shikrani.

Ancient accounts link it to the Mahabharata. One story says Bhim, cooking during the Pandavas' time in the forest, created a hung-curd preparation that was Lord Krishna's favourite — and named it shrikhand in his honour. A later reference appears in the Bajirao Peshwa kitchen records (Mudpaak Khana). Gujarati-Jain literature from the 7th to 14th century AD mentions shikharini — the same dish.

Aamrakhand is the mango variant. When Alphonso mango pulp — creamy, butter-textured, almost fibre-free — is blended into hung curd with saffron strands, ground cardamom, and sugar, the result is aamrakhand. It is the finest cooling dessert of the Indian summer. Villages in Ratnagiri, including Pawas and Rajapur, have made this combination for generations.

Why Alphonso Makes the Best Aamrakhand

Alphonso mango from Konkan holds a Brix of 18 to 24°. Its pulp is non-fibrous and tender. It dissolves into hung curd without forming threads. The flavour is intense enough to come through even after mixing with dairy. Totapuri or Langra cannot match this result. Kesar is the next-best choice when Alphonso is unavailable.

What is the Brix level of Devgad Alphonso?

Devgad Alphonso registers 18 to 24° Brix at peak ripeness. This is measurably higher than most Indian mango varieties. The high sugar-to-acid ratio makes it ideal for aamrakhand, where balance between curd's tang and mango's sweetness determines the final flavour.

Aamrakhand Recipe — Mango Shrikhand Step by Step

This recipe uses two ripe Alphonso mangoes and 500 g of full-fat curd. It serves four people.

How to Hang Curd for Aamrakhand

1. Line a colander with a clean muslin cloth.
2. Pour in 500 g full-fat curd (dahi).
3. Tie the cloth and hang it over a bowl in the refrigerator for 6–8 hours. Overnight is better.
4. The whey drains away. What remains is thick chakka — the base of aamrakhand.

Assembling the Aamrakhand

1. Peel and deseed two ripe Alphonso mangoes. Blend the pulp smooth.
2. Warm two tablespoons of milk. Soak 8–10 saffron strands in it for 10 minutes.
3. In a bowl, combine the chakka, mango pulp, 4–5 tablespoons of powdered sugar, saffron milk, and half a teaspoon of cardamom powder.
4. Whisk until smooth and uniform.
5. Refrigerate for at least one hour before serving.
6. Serve chilled. Top with chopped cashews, almonds, or pistachios.

Variants of Mango Shrikhand

Aamrakhand has close relatives across the same tradition:

• Kesar Aamrakhand: Made with Kesar mango pulp. A saffron-gold colour, milder sweetness.
• Mixed Fruit Shrikhand: Alphonso pulp combined with chikoo or banana.
• Dry Fruit Shrikhand: Plain shrikhand without mango, loaded with nuts and saffron.
• Vegan Aamrakhand: Coconut curd or cashew curd replaces dairy chakka. See the vegan method below.
• Mango Shrikhand Ice Cream: Aamrakhand frozen and served as a kulfi-style dessert.

Ingredients

Core Ingredients

• 500 g full-fat curd (for chakka / hung curd)
• 2 ripe Alphonso mangoes or 150 ml Alphonso mango pulp
• 4–5 tablespoons powdered sugar (adjust to taste)
• 8–10 saffron strands
• ½ teaspoon green cardamom powder
• 2 tablespoons whole milk (to soak saffron)

Optional Toppings

• Chopped cashew nuts
• Slivered almonds
• Crushed pistachios
• Chopped walnuts
• Fresh mango cubes

How to Make Mango Shrikhand with Mango Pulp

When fresh Alphonso mangoes are not at hand, good-quality mango pulp works equally well.

1. Prepare chakka as described above.
2. Measure 150 ml of Alphonso mango pulp directly from the pack.
3. Combine chakka, pulp, powdered sugar, saffron milk, and cardamom powder.
4. Whisk smooth. Taste and adjust sugar.
5. Chill for one hour. Serve topped with nuts.

Mango pulp produces a more consistent colour and a uniform texture throughout the year. The flavour is good — but nothing matches aamrakhand made with freshly scooped Alphonso pulp in April.

Aamrakhand Mango Shrikhand — Quick Reference

Prep time: 10 minutes active. Drain time: 6–8 hours. Chill time: 1 hour. Total: approximately 9 hours. Serves: 4. Shelf life in refrigerator: 2 days.

How to Make Mango Shrikhand with Vegan Curd

Replace dairy curd with full-fat coconut milk yoghurt or cashew curd. The hanging process is identical — line a muslin cloth, hang overnight. The chakka will be slightly softer. Use one extra tablespoon of powdered sugar to balance coconut's neutral flavour. Omit milk when soaking saffron; use warm water instead. All other steps remain the same.

Vegan aamrakhand lacks the slight tang of dairy shrikhand. That tang is part of the authentic flavour. This is an honest limitation of the vegan version — not a flaw in the recipe.

Aamrakhand Calories and Nutrition

A 100 g serving of aamrakhand made with full-fat chakka, Alphonso pulp, and sugar contains approximately:

Nutrient	Per 100 g (approx.)
Calories	180–210 kcal
Protein	5–7 g
Carbohydrates	28–34 g
Fat	5–8 g
Vitamin C	~28 mg (from Alphonso mango)
Calcium	~120 mg (from hung curd)

Values vary with the ratio of chakka to pulp and the amount of sugar. Less sugar and a higher chakka ratio reduces calories while increasing protein.

Is aamrakhand good for health?

Hung curd is probiotic and high in protein. Alphonso mango supplies Vitamin C, Vitamin A, and natural fruit sugars. Saffron has documented antioxidant properties. The dessert is energy-dense — appropriate for an active summer day, best consumed in a 100–150 g portion.

Special Tips for Perfect Aamrakhand

• Use full-fat curd. Low-fat curd does not produce firm enough chakka. The aamrakhand will be watery.
• Hang overnight. Six hours is the minimum. Overnight gives the firmest, richest base.
• Chill the bowl. Before whisking, refrigerate your mixing bowl for 15 minutes. This keeps the texture stable.
• Add sugar last. Sugar draws moisture. Add it just before whisking and serve within 2 days.
• Use ripe — not overripe — Alphonso. Prashant Powle grades mangoes from Pawas village in Ratnagiri by pressing gently near the stem. Overripe fruit turns fermented and sour in aamrakhand. Perfectly ripe fruit — firm-soft, fragrant — delivers the ideal sweetness.
• Saffron is not optional. It changes the colour, the aroma, and the depth of flavour. Even four strands make a measurable difference.
• Serve chilled in earthenware. The clay keeps it cold longer and adds a mild mineral note that elevates the experience.

Authority

AlphonsoMango.in is operated by Powle Home Foods, a brand of Powle Home Foods GI Authorised User AU/5974/GI/139/260 (GI No. 139, Registry Certificate 4163, issued 16.10.2019). FSSAI Licence 10020022011783. APEDA Registration 225579. All mangoes are naturally hay-bed ripened. Zero carbide used at any stage — from orchard to your door. Over 47,000 customers served since 2019 across India, US, UK, UAE, Singapore, and Japan.

Source: Powle Home Foods (Powle Home Foods), GI Authorised User AU/5974/GI/139/260, sourcing Alphonso mangoes from 48 villages across Ratnagiri and Devgad, Konkan, Maharashtra.

For a deep guide to how Alphonso differs from other Indian varieties, read our complete Alphonso mango guide. For Aamras — the simpler mango pulp dessert — see our Aamras recipe and guide. Browse the full mango range at our mango collection.

Frequently Asked Questions

Make the finest aamrakhand this season. Order GI-certified Alphonso and Kesar mangoes here →