Mango Shrikand | How to make Mango Shrikand

By Radha Natarajan  |  22nd May 2017  |  
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  • Mango Shrikand, How to make Mango Shrikand
Mango Shrikandby Radha Natarajan
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About Mango Shrikand Recipe

Mango season is incomplete without the famed Amrakhand or Mango shrikhand. A delicious way to enjoy hot pooris with mango shrikhand or even your phulkas will taste great if you are not keen about fried pooris.

The delicious and mouthwatering Mango Shrikand is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mango Shrikand is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mango Shrikand. Radha Natarajan shared Mango Shrikand recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Mango Shrikand. Try this delicious Mango Shrikand recipe at home and surprise your family and friends. You can connect with the Radha Natarajan of Mango Shrikand by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mango Shrikand can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mango Shrikand with other users

Mango Shrikand

Ingredients to make Mango Shrikand

  • 1 Cup - Hung yogurt/curd after draining all the water for nearly three to four hours of dripping.
  • 1/2 Cup - Thick mango pulp
  • 2 tbsp - Finely powdered sugar
  • Pinch of cardamom powder
  • A few saffron strands
  • almond slivers for the garnish

How to make Mango Shrikand

  1. Take a clean thin cheesecloth or any thin fabric to tie up the fresh thick curd into a bundle and allow to drip .
  2. After 3-4 hours when the curd is very thick and almost dry, take a bowl. Place the hung curd, add the cardamom powder, saffron strands, powdered sugar and add the mango puree. Adjust sugar as per the sweetness of mangoes.
  3. Take a whisk to blend into a thick lump free creamy texture. Garnish with nuts and keep chilled in earthen pots or in the fridge.
  4. Serve with hot pooris or rotis.

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