Mango Shreekhand – we all love mangoes. As a fruit, in salads, in kulfi, ice creams, desserts, shakes, smoothies. It can be used in so many forms. And wherever it is used it dominates the dish. It gives its aroma and sweetness to the dish so that first thing your mind registers is that you are eating mangoes. It is rightly called king of fruits.
Hung curd/ yogurt blended with sweet ripe mango puree adorned with slivered almonds and pistachios served as a dessert…… I am drooling

I have already shared so many mango recipes on the blog but I don’t think even they are enough. So today I am sharing another mouth watering dish with mangoes – Mango Shreekhand or Amrakhand.

Summers are incomplete without mangoes. I had no idea how many varieties of this amazing fruit are available in India. Once we went to a mango mela and we were really reluctant to spend our Sunday evening there. But once we entered the mela we were fascinated by varieties available of a single fruit. It was an evening to remember spent in fruity smell of mangoes.

How to make Mango shreekhand

Preparation time : 5 minutes ( requires 5-6 hours curd hanging time)
No cooking required
serves 5-6

Ingredients:

3 cup curd
2 medium sized mangoes
½ cup sugar
1 tbsp slivered pistachio and almonds

Note: use kesar or Alphonso for strong mango flavor.
Quantity of sugar may vary depending on sweetness of mangoes.

To make Mango Shreekhand:
Place curd in a muslin cloth on a strainer in Fridge for 5-6 hours to drain the excess whey.
It gives around 1 cup of thick hung curd. if we keep it outside then the curd will turn sour and we will have to add extra sugar.

Whisk hung curd gently till smooth.
Peel and chop the mangoes.
In a blender add chopped mango and sugar and blend it to a smooth puree.
Mix mango mixture and whisked hung curd.
Garnish with slivered almonds and pistachio before serving.
Serve chilled.