Amrakhand Recipe: The 10-Minute Mango Yogurt Dessert That Tastes Like Summer

Whip up Amrakhand, a creamy fusion of shrikhand and ripe mango pulp. This no-cook, festive dessert is perfect for Holi, summer parties, or when mango cravings strike. Easy recipe inside.

When mango season hits and you have hung curd in the fridge, magic is just minutes away. Amrakhand is that magic—a luscious, sunny-yellow dessert where the tangy creaminess of shrikhand meets the tropical sweetness of ripe mangoes. It’s like eating mango cheesecake filling, but lighter and fresher. This no-cook wonder is a celebration of summer, a festive showstopper for Holi, and the easiest way to impress guests with something that tastes far more complex than it actually is.

Traditional & Regional Value of Amrakhand

Amrakhand is a beloved seasonal variation of the classic Shrikhand, popular in Maharashtra and Gujarat. While Shrikhand is enjoyed year-round, Amrakhand is a special treat reserved for the summer mango season. It’s commonly made during festivals that fall in summer, like Holi and Gudi Padwa. The dish showcases the regional ingenuity of incorporating seasonal fruit into traditional recipes. Using the king of fruits, the Alphonso or Kesar mango, elevates it to a delicacy. It’s a symbol of abundance and the joy of the harvest season.

What to Eat With Amrakhand

Enjoy it just like Shrikhand, with a fruity twist:

• With Puri or Paratha: The classic combination—soft, hot bread with cold, sweet yogurt.
• As a Fruit Dip: Serve with a platter of other fruits like berries, pineapple, and kiwi.
• In a Dessert Bowl: Layer it with granola and more mango pieces for a mango yogurt parfait.
• On its own, chilled, as a refreshing dessert after a spicy barbecue or meal.

Is Amrakhand Healthy?

Like Shrikhand, its base is protein and probiotic-rich hung curd. Mangoes add vitamins A and C, fiber, and antioxidants. However, both mangoes and the added sugar contribute to the sugar content. It’s a healthier dessert option than many fried or syrup-soaked sweets, especially if you control the sugar. Use very ripe, sweet mangoes and reduce the added sugar accordingly. You can also use honey or maple syrup, but it will alter the traditional flavor. It’s a nourishing treat best enjoyed in sensible portions.

Why People Love Amrakhand

The love is instant and intense. It combines two of India’s greatest loves: mangoes and dairy. The flavor is explosively fruity and creamy. It’s incredibly quick to make—almost instant gratification. The bright yellow color is so inviting. It feels indulgent and festive but is surprisingly light. For mango lovers, it’s the ultimate way to enjoy the fruit in a dessert form. It’s also a fantastic way to use up very ripe mangoes that are almost too sweet to eat plain.

Watch video and learn how to make Amrakhand Recipe

Tips & Tricks for Perfect Amrakhand

• Choose the Right Mango: The flavor of your Amrakhand depends entirely on the mango. Use the sweetest, most fragrant variety you can find.
• Taste Before Adding Sugar: Ripe mangoes are often sweet enough. Always taste the mango-curd mix before adding extra sugar.
• Whip It Good: Whipping incorporates air, making it light and preventing it from being dense.
• Keep it Cold: Serve it well-chilled. The flavors are more pronounced and the texture is more refreshing.

Delicious Variations to Try

• Amrakhand with Mango Pieces: Fold in small cubes of fresh mango along with the puree for a chunky texture.
• Vegan Amrakhand: Use thick, strained coconut yogurt or cashew yogurt and maple syrup.
• Spiced Amrakhand: Add a tiny pinch of black pepper or chaat masala for an intriguing sweet-and-spicy note.
• Amrakhand Trifle: Layer it with crumbled cake or biscuits and more fruit for a quick trifle.

Frequently Asked Questions (FAQ)

1. Can I use frozen mango pulp?

Yes, frozen mango pulp is a great option, especially off-season. Thaw it completely and drain any excess water before using.

2. Why is my Amrakhand too sour?

The yogurt was too tangy, or the mango wasn’t sweet enough. Balance it by adding a bit more sugar or a drizzle of honey.

3. How long can I store it?

It’s best fresh but will keep in the fridge for 2 days. The mango flavor may fade slightly, and it might separate a little—just give it a stir.

4. Is it the same as Aamras mixed with curd?

Similar, but Amrakhand uses thick hung curd, making it much creamier and denser than simply mixing aamras with regular yogurt.

5. Can I make it without hanging curd?

Yes, use thick Greek yogurt. Avoid regular yogurt as it will be too watery and make the dessert runny.

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Amrakhand (Mango Shrikhand)

Amrakhand is a delightful fusion dessert combining traditional shrikhand (sweetened strained yogurt) with fresh mango puree. This creamy, fruity dessert is popular in Maharashtra and Gujarat during summer when mangoes are in season. It's flavored with cardamom and saffron, making it a refreshing treat perfect for hot weather.

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Prep Time 20 minutes mins

Hanging Time 8 hours hrs

Total Time 20 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: Gujarati, Indian, Maharashtrian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 cups full-fat yogurt
• 2 cups ripe mango pulp preferably Alphonso or Kesari mangoes
• 3/4 cup powdered sugar adjust to taste

Flavorings

• 1/2 tsp cardamom powder
• 10 saffron strands optional
• 1 tsp rose water optional

For Garnish

• 2 tbsp chopped pistachios
• 2 tbsp chopped almonds
• 2 tbsp fresh mango cubes
• edible silver leaf (varak) optional

Equipment

• Cheesecloth or muslin cloth
• Colander or strainer
• Mixing bowls
• Blender or food processor
• Whisk

Method

 

1. Line a colander with 3-4 layers of cheesecloth. Place over bowl. Pour yogurt into cloth.
2. Gather edges of cloth and tie securely. Hang over sink or refrigerate for 6-8 hours to drain whey.
3. After hanging, you'll have thick hung curd (chakka). Transfer to mixing bowl.
4. Prepare mango pulp: Peel and chop ripe mangoes. Blend to smooth puree. Measure 2 cups.
5. If using saffron, soak strands in 1 tablespoon warm milk for 15 minutes. Set aside.
6. Using whisk, beat hung curd until smooth and creamy. Ensure no lumps remain.
7. Add powdered sugar gradually while continuously whisking the yogurt until sugar dissolves.
8. Add mango puree to sweetened yogurt. Mix gently until well combined.
9. Add cardamom powder, saffron mixture (if using), and rose water (if using). Mix thoroughly.
10. Taste and adjust sugar if needed. Some mangoes are sweeter than others.
11. Whisk for 2-3 more minutes until mixture is smooth, creamy, and well combined.
12. Cover and refrigerate for at least 2 hours to allow flavors to meld and dessert to chill.
13. Before serving, transfer amrakhand to serving bowls or glasses.
14. Garnish with chopped pistachios, almonds, fresh mango cubes, and silver leaf if using.
15. Serve chilled as refreshing summer dessert. Can be served with puris or as standalone dessert.
16. Store leftovers in refrigerator as per notes.

Notes

Storage:
• Store in airtight container in refrigerator for 2-3 days.
• Do not freeze as texture becomes watery and grainy upon thawing.
• For best results, consume within 24 hours for freshest mango flavor.
• Keep covered to prevent absorption of other refrigerator odors.
• Stir gently before serving if separation occurs.

Substitutions:
• Use Greek yogurt instead of hanging regular yogurt - skip hanging step.
• Canned mango pulp can replace fresh - use 2 cups of good quality canned pulp.
• For different mango varieties, Alphonso gives best flavor, but Kesari, Badami, or Totapuri also work.
• Add 1/4 cup finely chopped mixed nuts in the amrakhand for texture.
• For sugar-free version, use powdered stevia or erythritol instead of sugar.
• Vegan option: Use thick coconut yogurt and mango pulp (not traditional but works).

Pro Tips:
• Use full-fat yogurt for creamiest texture - low-fat makes watery amrakhand.
• Hang yogurt for at least 6 hours - longer hanging gives thicker consistency.
• Use ripe, sweet mangoes for best flavor - test mango sweetness before adding sugar.
• Whisk thoroughly to incorporate air and make amrakhand light and fluffy.
• Adjust sugar according to mango sweetness - very sweet mangoes need less sugar.
• For extra creamy texture, add 2 tablespoons of fresh cream to hung curd before adding mango.
• Traditional amrakhand should be thick enough to hold its shape but still creamy.
• Use freshly ground cardamom for best flavor and aroma.
• For elegant presentation, layer amrakhand with plain shrikhand in glasses.
• Serve in earthenware bowls or matkas for enhanced flavor and traditional presentation.
• Amrakhand tastes best when thoroughly chilled - serve ice cold in summer.
• For parties, serve in shot glasses as mini desserts.