Mango Shrikhand: A Delightful Indian Dessert

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Mango Shrikhand, also known as Amrakhand, is a rich and creamy yogurt-based dessert made by blending hung curd with sweet mango pulp and flavored with cardamom and saffron. This no-cook dessert is a must-try during the mango season and is often served chilled as a refreshing treat for festive thalis, after-meals, or weekend indulgence.

This humble bowl of mango shrikhand, or Amrakhand, may look like a modern summer dessert—but its roots go back centuries. The base dish “Shrikhand” has been enjoyed in India since ancient times, with mentions in royal court kitchens and temple offerings. Mango, the king of fruits, was a seasonal luxury—blended into the curd to create this creamy, golden dessert we now call Amrakhand. Truly, a timeless indulgence!

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Creamy mango shrikhand served in a bowl with pistachio and saffron garnish

Why This Recipe is Here?

Well, I heard you—and you heard me! Yes, it’s mango season in full swing, and we can’t let this golden beauty pass by without turning it into something sweet and memorable. This easy mango dessert requires zero cooking (yes, ZERO!) but a little prep—and in return, gives you the creamiest, most luscious spoonfuls of joy.

While this recipe is simple, a few key tips make all the difference in getting that perfect silky, flavorful shrikhand:

Pro Tips to Get It Right

Use fresh, non-sour curd: Sour curd will throw off the entire dessert. Fresh and thick curd is key.
Choose ripe, flavorful mangoes: Malgova or Baiganapalli mangoes are ideal for sweetness, and red-toned mangoes give that gorgeous golden color.
Adjust sweetness: Depending on the mango and curd, use powdered sugar or even honey or condensed milk for natural sweetness and creaminess.
Don’t skip saffron: Soaking saffron in a tsp of warm water brings out its full flavor and aroma.

Chilled mango shrikhand with saffron strands and cardamom in a rustic bowl

Similar Summer Treats You’ll Love

Mango shrikhand, How to make Amrakhand (No-Cook Summer Dessert)

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: DessertCuisine: Indian, Maharashtrian, GujaratiDifficulty: Very Easy

Servings

servings

Prep time

minutes

Resting time

minutes

Mango shrikhand or amrakhand is a creamy, no-cook Indian dessert made with mango puree, hung curd, cardamom, and saffron. A perfect summer treat!

Ingredients for Mango Shrikhand

2 Cups, 2 Fresh curd / Yogurt (to make ~1 cup hung curd)
1 nos. 1 Ripe mango large (peeled, chopped & pureed)
2 – 3 Tablespoon, 2 – 3 Powdered sugar/ Honey (adjust to taste)
¼ Teaspoon, ¼ Cardamom powder
Ingredients for Garnish
Few strands Few Saffron (soaked in 1 tsp warm water)
1 Teaspoon, 1 Pistachios (chopped, for garnish)
2 Tablespoon, 2 Extra mango puree – optional for serving

Directions to make Mango Shrikhand

Prepare hung curd
Place curd in a muslin cloth, tie tightly, and place it in a colander. Leave in the fridge for 3–4 hours to drain excess whey. You’ll get thick hung curd similar to paneer/chenna in texture.
Soak saffron
In a teaspoon of warm water, soak a few saffron strands and keep aside.
Make mango puree
Peel and chop mango. Blend into a smooth puree without water.
Mix ingredients
In a mixing bowl, combine hung curd, mango puree, cardamom powder, soaked saffron, and powdered sugar. Whisk well till smooth and creamy.
Chill & Serve
Transfer to serving bowls. Refrigerate for at least 2 hours. Garnish with pistachios, extra saffron strands, and a swirl of mango puree before serving.

Notes

1 cup = 250ml

Directions To make Mango Shrikhand with step by step images

Make Hung Curd
Add 2 cups curd to a muslin cloth, tie it tight, and hang or place over a colander for 3–4 hours (in fridge or countertop) to drain water.
Soak a few saffron strands in 1 tsp warm water and keep aside.
Mix and Chill
In a bowl, add the hung curd, 1 large mango puree, ¼ tsp cardamom powder, soaked saffron, and 2–3 tbsp powdered sugar.
Mix until smooth.
Chill for 2 hours. Garnish with pistachios, saffron strands, and a little extra mango puree if you like.