Mango Shrikhand Recipe with Cardamom & Saffron
Mango Shrikhand — or Aamrakhand as it’s lovingly called — is pure summer bliss in a bowl. This centuries-old dessert from Maharashtra and Gujarat transforms humble strained yogurt into something truly spectacular. Thick, creamy hung curd gets swirled together with pulpy Alphonso mangoes, warming cardamom, and luxurious saffron threads to create a dessert that tastes far fancier than the effort required. No stove, no oven, no fuss. It’s the kind of recipe your grandmother made for every festival, every family gathering, every celebration worth celebrating. When mango season arrives, this is the first thing I make.
Mango Shrikhand with Cardamom and Saffron
Make creamy mango shrikhand at home with ripe Alphonso mangoes, hung curd, cardamom & saffron. No cooking needed! Try this easy Indian dessert today.
Ingredients
- 2 cups full-fat plain yogurt , hung curd strained through muslin cloth overnight to remove all whey
- 1 cup Alphonso mango pulp , from about 2 large ripe Alphonso mangoes or high-quality canned pulp
- 1/3 cup powdered sugar , also called icing sugar u2014 adjust to taste depending on mango sweetness
- 1 tsp ground cardamom , freshly ground from about 8 green cardamom pods for best flavour
- 1/4 tsp saffron threads , about 20 to 25 strands, bloomed in warm milk before adding
- 2 tbsp warm whole milk , used to bloom the saffron threads u2014 do not skip this step
- 2 tbsp shelled pistachios , thinly sliced or roughly chopped, for garnish
- 4 strands saffron threads , reserved separately for decorating each serving bowl
- 1 pinch fine sea salt , just a tiny pinch to balance and enhance all the flavours
Instructions
Strain your yogurt: Line a large colander or sieve with a double layer of cheesecloth or a clean muslin cloth. Pour in 2 cups of full-fat plain yogurt, gather the edges of the cloth, tie them together, and hang it over a bowl in the refrigerator for a minimum of 8 hours u2014 overnight is ideal. You should end up with approximately 1 to 1.25 cups of thick, cream-cheese-like hung curd. Discard the collected whey or save it for baking.
Bloom the saffron: Add 20 to 25 saffron threads to 2 tablespoons of warm whole milk (the milk should be warm to the touch, not simmering u2014 about 50u00b0C or 120u00b0F). Stir gently and let the saffron steep for 10 to 15 minutes. The milk will turn a gorgeous deep golden-orange colour. This step releases the full aroma and pigment from the saffron threads.
Prepare the mango pulp: If using fresh Alphonso mangoes, peel them, remove the flesh, and blend it into a smooth, lump-free pulp using a blender or hand blender. Pass it through a fine mesh sieve if you want an ultra-silky texture. If using canned Alphonso mango pulp, simply measure out 1 cup. Set aside.
Make the shrikhand base: Transfer your hung curd to a large mixing bowl. Sift in 1/3 cup of powdered sugar to avoid lumps. Add 1 teaspoon of freshly ground cardamom and the tiny pinch of fine sea salt. Using a whisk or silicone spatula, mix everything together vigorously until the hung curd is completely smooth, silky, and all the sugar has dissolved u2014 about 2 to 3 minutes of mixing.
Combine and taste: Pour in the mango pulp and the bloomed saffron milk (including the soaked threads) into the hung curd mixture. Fold everything together gently with a spatula until fully combined and the colour is uniform u2014 a beautiful deep golden yellow. Taste the mixture and adjust sweetness by adding more powdered sugar one teaspoon at a time if your mangoes are on the tart side.
Chill thoroughly: Spoon the mango shrikhand into individual serving bowls or a large serving dish. Cover tightly with plastic wrap, pressing it directly against the surface of the shrikhand to prevent a skin from forming. Refrigerate for a minimum of 2 hours, though overnight chilling gives the best texture and allows the saffron and cardamom flavours to fully develop and meld together.
Garnish and serve: Just before serving, remove from the refrigerator and garnish generously with thinly sliced pistachios and a few reserved saffron strands placed decoratively on top. Serve ice-cold, either on its own as a dessert or alongside warm, freshly fried puris for the classic Maharashtrian experience. Leftovers keep beautifully for up to 2 days in the fridge.
Nutrition per serving · estimated
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Tips for the Best Mango Shrikhand with Cardamom and Saffron
- Make-ahead: This dessert is actually better made ahead! Prepare the full shrikhand up to 24 hours in advance and let it chill overnight in the refrigerator. The saffron and cardamom flavours deepen beautifully with time, making it the perfect stress-free dessert for parties or festivals.
- Storage: Store mango shrikhand in an airtight container in the refrigerator for up to 2 days. Keep it covered tightly with plastic wrap pressed against the surface to maintain that smooth, creamy texture and prevent any fridge odours from affecting the delicate flavour.
- Substitution: Can’t find Alphonso mangoes? Use ripe Kesar mangoes or a good quality canned Alphonso mango pulp (Ratna or Vadilal brands work great). In a pinch, any very sweet, fibre-free mango variety will do — just make sure the pulp is smooth and not watery.
- Pro tip: For an ultra-silky, restaurant-quality texture, whisk the hung curd vigorously with a hand mixer on medium speed for 90 seconds before adding any other ingredients. This aerates the curd slightly and removes any grainy texture, giving you that luxuriously smooth shrikhand you get at Indian mithai shops.
Frequently Asked Questions
Can I make mango shrikhand ahead of time?
Absolutely, and we actually encourage it! Mango shrikhand tastes even better after an overnight rest in the refrigerator. The saffron colour deepens, the cardamom flavour blooms, and the texture firms up beautifully. Prepare it up to 24 hours in advance, cover tightly, and refrigerate until ready to serve.
How do I store leftover mango shrikhand?
Store leftover shrikhand in a clean airtight container or covered bowl in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface before sealing to prevent a dry layer from forming on top. We don’t recommend keeping it beyond 48 hours as the texture and freshness start to decline.
Can I freeze mango shrikhand?
Technically yes, but we don’t recommend it for best results. Freezing changes the texture of the hung curd, making it grainy and slightly watery when thawed. If you must freeze it, store in a freezer-safe airtight container for up to 1 month, then thaw overnight in the fridge and whisk vigorously before serving to partially restore the smooth texture.
What is hung curd and how is it different from regular yogurt?
Hung curd is simply plain full-fat yogurt that has been strained through cheesecloth or muslin for 8 to 12 hours to drain out all the liquid whey. The result is an incredibly thick, dense, creamy yogurt — similar to Greek yogurt but even thicker. It’s essential for shrikhand as it gives the dessert its signature dense, luscious texture. Greek yogurt can be used as a shortcut substitute.
Can I use Greek yogurt instead of making hung curd from scratch?
Yes! Full-fat plain Greek yogurt is the best shortcut substitute for hung curd. It’s already thick and strained, so you can skip the overnight straining step entirely. Use the same quantity — 1 to 1.25 cups — and proceed directly with the recipe. The flavour and texture will be very close to the traditional version.
Recommended Equipment
These tools make this recipe much easier:
- Cheesecloth or muslin cloth for straining yogurt — [Add affiliate link]
- Large colander or fine mesh sieve — [Add affiliate link]
- Blender or hand blender for mango pulp — [Add affiliate link]
- Large mixing bowl and silicone spatula — [Add affiliate link]
- Small ramekins or individual serving bowls — [Add affiliate link]
