Amrakhand Recipe: Mango Shrikhand with Alphonso

Aamrakhand is a creamy mango shrikhand: strained curd, sugar, cardamom and mango pulp, chilled and served cold. This easy aamrakhand recipe uses Alphonso mango pulp, so the hands-on work takes about 15 minutes in one bowl, and the chilling does the rest.

For what is available now, see mango pulp tins and other mango products.

What aamrakhand is

Shrikhand is a strained-curd dessert, and aamrakhand is the mango version that many families make in the mango season. The curd is hung until it is thick, then whisked with sugar and flavoured. Mango pulp gives it the colour and the taste that people look for in Maharashtra and Gujarat kitchens. It is a dessert that works with puri, roti or on its own after a light meal. Each family has its own preferred sweetness, so treat the sugar in this recipe as a starting point and adjust it to your taste.

Because the recipe has no cooking step, the quality of the mango matters more than anything else. A sweet, fragrant Alphonso gives a clear taste, and the pulp is the easiest way to get the same result every time.

Ingredients (serves 4)

Prep takes 15 minutes, then the dessert chills for 2 hours.

• 1 litre full-fat plain yogurt, hung in muslin for 3 to 4 hours to make about 500 g thick curd
• 1 cup Alphonso mango pulp, or 2 ripe Alphonso mangoes blended smooth
• 1/2 cup powdered sugar, or to taste
• 1/4 teaspoon cardamom powder
• A pinch of saffron soaked in 1 tablespoon warm milk
• 1 tablespoon chopped pistachios and almonds, for garnish

If you do not have fresh Alphonso, our ready-to-use Alphonso pulp is ready to use and is available all year. Check the product page for the current price.

How to make aamrakhand

1. Hang the yogurt in a muslin cloth for 3 to 4 hours, until it is thick and the whey has drained away.
2. Whisk the strained curd in a bowl until smooth and free of lumps.
3. Add the powdered sugar, cardamom and saffron milk, and whisk again.
4. Fold in the mango pulp, keeping a spoonful aside for the top.
5. Chill for 2 hours so the flavours settle and the dessert firms up.
6. Spoon into small bowls, top with the reserved pulp and the nuts, and serve cold.

Taste the mix before you chill it. Mango varies in sweetness, so add a little more sugar if the pulp is tart, and a splash of milk if the mixture feels too stiff.

Choosing mangoes for pulp

For pulp, choose fruit that smells sweet at the stalk and gives slightly at the shoulder. Our Alphonso is sold by the dozen, so you can buy enough for a batch and a few spare fruits for eating. A dozen weighs roughly 1.8 to 3.3 kg depending on grade. Fresh Alphonso is sold in season, from about February to June, and the pulp tin covers the months when fresh fruit is not listed.

We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Firm mangoes should ripen naturally at room temperature before you blend them. Our ripening guide explains how to tell when fruit is ready.

Ripe fruit blended into pulp is also the easiest way to use a mango that is a little too soft for slicing. Pulp made from fruit that is ripe but still firm gives a paler colour and a sharper taste, so wait for the fragrance to develop before you blend. Store any leftover pulp covered in the fridge, and use it within a day or two, or freeze it in small portions for later batches.

Tips for the best aamrakhand

• Use thick curd. Thin curd makes a loose dessert, so hang it longer if you are unsure.
• Keep it cold. Chill the bowl and the spoon before serving for a firm, smooth texture.
• Adjust the sugar at the end. Taste after the pulp is folded in, not before.
• Store it covered. Keep leftovers in the fridge and eat them within a day or two.

For a smoothie-style version of the same fruit, our mango smoothie recipe uses the same ripe fruit with milk.

Common mistakes to avoid

The most common problem is curd that was not strained for long enough. The dessert then turns runny in the bowl, and no amount of sugar fixes it. Hang the curd for at least three hours, and longer in a cool kitchen. The second problem is adding all the sugar before tasting the pulp. Sweetness varies from fruit to fruit, so add sugar in stages and taste between additions.

A third mistake is blending the pulp too early and leaving it to stand. Fold the pulp in just before chilling, so the colour stays bright and the flavour stays fresh. Finally, do not skip the chill. Two hours in the fridge lets the sugar dissolve fully and gives the dessert a firmer, smoother set.

Making it ahead for a crowd

Aamrakhand is one of the easiest desserts to make in advance. Strain the curd the day before and keep it covered in the fridge. Blend the pulp on the day, then whisk the curd, sugar and spices together and fold in the pulp shortly before serving. This keeps the texture light and makes the dessert look fresh at the table.

For a larger group, double the quantities and use a wide bowl so the mixture chills evenly. Serve in small glasses or bowls, so each guest gets a cool portion and the dessert does not warm up in the room while people help themselves.

Serving ideas

Serve aamrakhand with hot puri for a festive meal, with roti for an everyday dessert, or in small glasses for a dinner party. A small bowl is enough after a full meal, and a few chopped pistachios and almonds add crunch, and a pinch of saffron on top looks good in the bowl. Leftover aamrakhand also works as a topping for warm pancakes or a bowl of fruit.

If you are buying mangoes for a gathering, read our Alphonso shopping guide for how to compare sellers, and check the sizes listed on each product page.

See also: Amrakhand Recipe: Mango Shrikhand with Alphonso Pulp

People also ask

How do you make aamrakhand at home?

Hang full-fat yogurt in muslin for three to four hours to make thick curd. Whisk it with powdered sugar, cardamom and saffron milk, fold in Alphonso mango pulp, and chill for two hours. Serve cold, topped with pulp and chopped nuts. The recipe takes about 15 minutes of hands-on time.

What is the difference between aamrakhand and shrikhand?

Shrikhand is a strained-curd dessert flavoured with cardamom, saffron or fruit. Aamrakhand is the mango version of shrikhand, made with mango pulp, usually Alphonso. The method is the same: thick curd, sugar, flavouring and a short chill before serving, and the result is judged by taste.

Can I use mango pulp instead of fresh mangoes?

Yes. Ready pulp is the easiest route for aamrakhand, and our Alphonso Mango Pulp Tin is available all year. Taste the pulp before adding sugar, because sweetness varies. Fresh fruit blended smooth gives a similar result when it is ripe and fragrant, and it is the best choice when you want the flavour of a fresh mango.

How long does homemade aamrakhand keep?

Keep aamrakhand covered in the fridge and eat it within a day or two for the best texture and flavour. Stir it gently before serving, because the whey can separate slightly as it stands. Do not leave it at room temperature for long, since it is a dairy dessert, and use a clean spoon each time you serve it.

Related searches

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• Ratnagiri Alphonso mango, by the dozen
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Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.