Mango srikhand. Shrikhand is an Indian sweet dish made using strained yogurt and flavored with cardamom and nuts. This Mango Shrikhand is a variation of the classic shrikhand recipe that is flavored with mango pulp. mango shrikhand recipe with step by step photos. mango shrikhand or amrakhand is a very common yogurt based sweet dish made with ripe mangoes. no artificial color have been used in this mango shrikhand recipe. for making any shrikhand, always use fresh yogurt. home made yogurt is the best. * Use fresh mango pulp for best taste. aam shrikhand with step by step photo and video recipe. an ideal and perfect summer season mango dessert recipe to lower the body temperature from the scorching sun heat. amrakhand recipe is the extended version of traditional and simple shrikhand recipe prepared simply by mixing the mango pulp to it. while it is popularly served as indian dessert.

It's served as a dessert or side dish with poori. Mango Shrikhand is a refreshing yogurt based sweet dish. Shrikand with mango makes it a very delicious dessert. You can have Mango srikhand using 3 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Mango srikhand

You need 500 gram of hung curd.
You need 2 of ripe mangoes (pulp).
It's 1 cup of sugar.

This exotic dessert is easy to prepare and Shrikhand is often served with poori. Mango shrikhand, an exotic dessert, is easy to prepare. A cool, creamy, delicious, traditional Maharashtrian recipe made from sweet mango pulp and strained yogurt and a very good in combination with hot puris. Mango Shrikhand - Very popular Indian dessert made from curd.

Mango srikhand step by step

Mix all the ingredients with curd.
Churn well and keep in a refrigerater.
Serve it cool.

You will find this dish served in the thali meal at restaurants. Amrakhand recipe or Mango shrikhand - A variation to the plain shrikhand recipe. This is the popular version in Maharashtra. Mango pulp is added to the plain shrikhand. Only variation I made is that I have skipped the addition of nuts here.