Mango Shrikhand or Amrakhand is a lovely fruity dessert made with yogurt and ripe sweet mangoes. This recipe has no artificial colors or flavorings. Enjoy as a dessert or serve amrakhand with poori.
Hang the curd in a muslin, cheese cloth or kitchen cotton napkin for 3 to 4 hours. Place a bowl beneath for the whey to collect. Alternatively you can make hung curd using bowls and mesh strainers - check this detailed Hung Curd post to know how and also to strain the curd in the fridge.
Puree the mangoes in a blender.
Add the thick hung curd to the blender along with crushed cardamom seeds, saffron and sugar.
Blend till even and smooth.
Pour Mango Shrikhand or Amrakhand in individual serving bowls.
Refrigerate for a few hours. Serve cold or serve as it is or with Poori.
Notes
For greek yogurt, simply blend 1 to 1.25 cups greek yogurt with the prepared mango puree. Add sugar and flavorings while blending. Feel free to add your choice of flavorings like a pinch of nutmeg, or ground cinnamon or vanilla extract.
Even nuts and dry fruits of your choice can be added to this shrikhand.
You can also use tinned mangoes or canned mango pulp.
Make sure to prepare the amrakhand with fresh homemade curd and ensure that the curd or yogurt is not very sour.