Mango srikhand recipe – How to make mango srikhand recipe – mango recipes

Shrikand is a very popular sweet dish in Maharashtra and Gujarat and is best served with puris or as a dessert. Shrikand is made especially during summers and is very simple to make too. The sugar is well blended with hung curd and flavoured with nuts, saffron strings and cardamom powder.  If you prefer fruit flavoured shrikand, you can just add mango puree or mango pulp to the hung curd and make amrakhand or mango shrikand. You can use seasonal fruits like custard apple or strawberry and make a fruit based shrikand.  Shrikand is a  very traditional yoghurt based dessert and prepared especially during festivals or special occasions and is best had with pooris.

Mango shrikand or amrakhand is a very popular dessert in Maharashtra and Gujarat and is best served with puris or as a dessert. Amrakhand is made especially during summers and is very simple to make too. Here the mango pulp is well blended with sweetened shrikand (hung yoghurt) and flavoured with nuts or chopped mango pieces.

Prep Time : 7 to 8 hours

Maharashtrian cuisine


Full fat yoghurt or curd – 1 litre

Powdered sugar – 1/2 cup or as desired

Ripe mangoes – 2 medium sized

Saffron milk – 1 tablespoon

Muslin cloth

Few chopped mango pieces for garnishing


Take a deep bowl or vessel and place the strainer on it.  Line a thin cotton cloth or muslin cloth on the strainer.

Pour the curd on the thin cloth and tie it tightly around the neck of the cloth. Gently press to remove the whey from the curd.  Hang it overnight or for 6-7 hours to remove or drain all the water from the yoghurt.

Alternatively, you can place the bowl inside the refrigerator overnight and place a heavy bowl on the tied muslin cloth, to remove the excess whey from the curd.

You can use this whey which is very nutritious, for making chapatis, dals or kadhis.

Remove the hung yoghurt in a separate bowl.

Add the mango puree and the powdered sugar and mix well.

Blend the hung curd well with the help of a whisker or an electric blender.  If you are using hand whisker,  whisk well for 5-6 minutes till you get a smooth texture and the sugar is well dissolved.  Check for sugar and add here, if required and blend again.  Chill the shrikand in the refrigerator and serve when required. Garnish with chopped almonds and pistachios and serve chilled.  Shrikand is best served with pooris or chapathis.

Transfer to serving bowl and serve chilled.


You can nuts of your choice to garnish and further enhance the taste.

I have used alphonso mangoes but you can use any other variety of mangoes too but if it is sweet and fresh, it tastes better.

If the mangoes are very sweet, you can adjust the sugar accordingly.

Use fresh full fat creamy curd or dahi for better taste.  Ensure that the fresh curd is not sour.

If you prefer fruit based shrikand, add the puree or the fruit pulp to the hung curd and blend well.

Ensure to blend or whisk the hung curd well to get a smooth shrikand.


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