Mango Shrikhand Recipe

Mango Shrikhand

Mango Shrikhand

Mango Shrikhand or also known as Amrakhand is a classic Indian recipe from the Maharashtrian and Gujarati cuisine prepared during the summers when fresh, sweet and juicy mangoes are in season. Mango Shrikhand is a smooth, creamy, sweetened and flavoured thick yogurt popularly served as a side dish or dessert.

Mango Shrikhand is prepared with strained hung yogurt, powdered sugar, mango puree, cardamom powder, saffron and nuts. It has an unbelievably thick, rich, and luxurious texture like a cheesecake filling or a chilled mousse with an added fresh mango flavouring.
Mango Shrikhand is one those delicious desserts that is easy to make with minimum effort and never fails! Delicately flavoured with mango this is a perfect chilled dessert for any occasion or celebration. Not only is it delicious,but Mango Shrikhand is also full of nutrients owing to the nutrition from fresh mango puree and yogurt.

Other than this recipe our other family favourite Indian dessert recipes for summers are Kesar Shrikhand, Mango Mousse, Mango Rabri, Mango Pistachio Sandesh, Mango Ice Cream, Mango Panna Cotta, Mango Lassi, Mango Lolly and Orange Pudding to name a few.


1 cup natural yogurt
1 cup mango puree
¼ cup powdered sugar
¼ teaspoon cardamom powder
Few strands of saffron
1 teaspoon finely chopped unsalted pistachios



Line a sieve with a muslin or paper towels (overlapping them so they cover the sides) and set it inside a bowl.

Place the yogurt in the muslin lined sieve and let it drain in for 8-12 hours (over overnight) in the refrigerator. You can also place some heavy weights on the muslin to drain the whey.

After draining for at least 8 hours, discard the collected whey. The remaining yogurt should be smooth and creamy, like cream cheese.


Transfer the strained yogurt to a large bowl and add the mango puree, sugar, cardamom and saffron. Mix gently and adjust the sugar according to your taste.

Cover it with cling film and chill for at least 2-4 hours before serving.

Sprinkle some chopped pistachios before serving.

Tips & Variations

  1. Although it is a super easy recipe, I would highly recommend planning ahead, so that you have enough time to strain the yogurt. The consistency of a good shrikhand is thick and creamy. Always keep the yogurt in the refrigerator while straining.
  2. Use fresh yogurt (homemade or store bought). Do not use sour yogurt, as it will ruin the taste.
  3. I prefer not to over stir or over whisk the hung yogurt as it ends up runny in consistency. Add all the ingredients and give a gentle mix.
  4. I highly recommend making shrikhand ahead of time and let it chill in the refrigerator as the flavours infuse better and the shrikhand will taste more flavoursome.
  5. If you are short of time, then you can use Greek yogurt to fasten the process as you can skip the yogurt straining process.
  6. You can prepare the mango puree in advance and freeze it for more than a month.
  7. I have added pistachios but other nuts like almonds, walnuts work well too.