Mango Shrikhand Recipe: Indian Mango and Yogurt Dessert

Today I return to the Gujarat region and more specifically to the west of the country, to bring you this simple and delicious dessert with mango and yogurt. Mango Shrikhand or Amrakhand is a traditional recipe that will amaze anyone. Mango Shrikhand is ideal as dessert but also at breakfast.

We already know of the traditional Labneh of the Middle East and Hangop of the Netherlands. For today we discover the Shrikhand, the preparation of drained yogurt that is made in India. The shrikhand is typical of the Gujarat and Maharashtrian regions. Basically it is a concentrated yogurt that is aromatized with different spices, mainly cardamom and saffron. It is not always a dessert, because in some areas it is eaten as a garnish with bread.

Just like every dish in India, there are many variants depending on the regions and the imagination of who does it. It can be made more or less sweet and is usually enriched with nuts or with fresh fruit. One of the most popular variations, known as Amrakhand is made by adding mango pulp, which gives it a very attractive color.

The name shrikhand means something like ambrosia of the gods. It is a very dense and creamy yogurt, reminiscent of the icelandic skyr, but with the exotic aromas of cardamom and saffron. Shrikhand is very popular in North India also and tastes very delicious after a sharp curry. For this recipe, one can also use low-fat yogurt or Chakka, but the taste will not be the same.

This dessert also tastes delicious with a few spoons of mango puree, small mango cubes or strawberries or with pomegranate seeds. It is the typical mango dessert you will find in most Indian food restaurants.


4 cups yogurt
4 tbsp sugar
1 tsp cardamom powder
1 mango
10 saffron strands
4 tbsp warm milk
1 tbsp pistachios
1 tbsp almonds
1 tsp rose water
Food colour
Few slices of mango

Mango Shrikhand Recipe:

Drain the water from the yogurt over a bowl until the yogurt becomes thick in consistency. Traditionally this is done by pouring the yogurt over a clean thin cloth, tying it and leave to drain by hanging it overnight or for around 6 hours.

Take out the strained yogurt in a bowl. Dissolve the saffron in the warm milk until the milk turns yellowish orange and also the food color in the same way. Mix mango puree, sugar, cardamom powder and dissolved saffron milk to yogurt and beat well till sugar dissolves.

Mix in most of the almonds and pistachios to the yogurt and sprinkle the rest on the top for decoration, add slices of mango or strawberries and rosewater.

Serve chilled.