Mango Shrikhand Indian Sweetened Mango Yogurt

Mango Shrikhand is one of my go-to healthy-ish dessert options that satisfies my sweet cravings with minimum guilt. Also known as Aamrakhand, it’s a fruity twist on a traditional shrikhand.

In this easy recipe, I cut the preparation time to less than half using Greek yogurt, which is naturally thicker than regular yogurt and adds extra protein giving you 13 grams of protein per serving. I typically make this mango yogurt dessert in spring and summer when mangoes are in season and naturally sweeter, which means adding less sugar to sweeten it. So if you’re looking for a refreshing, no-cook dessert, this mango shrikhand will surely satisfy your taste buds. Let’s get started on this easy recipe!

What is Mango Shrikhand

Mango Shrikhand is a traditional Indian dessert from Maharashtra and Gujrat. Also called aamrakhand, it’s a creamy dessert that combines the sweetness of ripe mangoes with strained yogurt, flavored with cardamom and saffron often adorned with chopped pistachios.

Ingredients - Notes & Substitutions

It just takes 6 simple ingredients for a silky smooth mango skrikhand recipe. Here are some notes and substitution tips:

Greek yogurt: Full-fat Greek yogurt yields the creamiest texture. If using regular yogurt, strain it overnight for a thicker consistency. Use homemade yogurt or open a fresh container since yogurt turns sour after 1-2 days. Mango puree: Fresh ripe Ataulfo mangoes are best for this recipe, but you can also use canned mango pulp if fresh mangoes are unavailable. If using a fibrous mango, strain the puree before using. Sugar: Powdered sugar sweetens the yogurt and also thickens it slightly. Add more or less to taste. Substitute with honey for unrefined sweetener. Use monkfruit sugar as a sugar-free substitute. Cardamom powder: Freshly ground cardamom seeds give a pleasant flavor and aroma to the aamrakhand. De-seed and grind 2-4 green cardamom pods using a mortar-pestle, or spice grinder. Saffron & Milk: Saffron strands soaked in warm milk give a gorgeous yellow color and floral flavor. Just a pinch of saffron goes a long way. Pistachios: Slivered pistachios add a crunch and a pop of green color adding contrast to the crimson-colored shrikhand. You can skip the nuts for a nut-free recipe.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Mango Shrikhand

Step 1 - Strain yogurt: Place a mesh strainer in a bowl and line it with cheesecloth. Add the yogurt to the cheesecloth. Tie the cheesecloth tightly and place a heavy weight on top of it. Refrigerate it for 3 to 4 hours. If using regular yogurt, leave it overnight. Step 2 - Soak saffron: Warm a tablespoon of milk in a small bowl and add the saffron strands. Soak them for about 10 minutes to release their aroma and color. Step 3 - Puree Mango: Peel and cut mango into chunks. Add the mango chunks to a blender jar and blend into a smooth puree. Note: You can find helpful mango-cutting tips in this post - How to cut a mango. Step 4 - Combine everything: Transfer the strained yogurt to a mixing bowl and add saffron milk, mango puree, cardamom powder, and powdered sugar. Note: Optionally, you can reserve some soaked saffron strands for garnish. Step 5 - Mix well & refrigerate: Mix until fully incorporated. Now fold in 2 tablespoons of chopped pistachios (if adding). Chill the mixture in the refrigerator for 1-2 hours to let the flavors meld. You can serve this as it is, or garnish with sliced pistachios and mango chunks before serving.

Serving Suggestions

Here are some of my favorite ways to enjoy Mango Shrikhand:

How to Store

Refrigerate: Transfer the Mango Shrikhand to an airtight container and store it in the fridge for up to 3 days. I do not recommend freezing this dish as the texture of yogurt splits when thawed after freezing.