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Aamrakhand (Mango-Flavored Yogurt) Recipe

This Aamrakhand recipe crafts a delightful Indian dessert featuring luscious, strained yogurt blended with the vibrant sweetness of Alphonso mango puree and fragrant saffron. It's a creamy, refreshing, and subtly spiced treat, perfect for cooling down on a warm day or as an elegant light dessert.
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Total Time 45 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 1106.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups unflavored yogurt
  • 4 Alphonso Mangoes
  • 1/2 teaspoon saffron strands

Equipment

  • 1 Fine-Mesh Sieve Or cheesecloth for straining yogurt
  • 2 Large Mixing Bowls One for draining, one for combining ingredients
  • 1 Rubber Spatula or Whisk
  • 1 Chef's Knife and Cutting Board For preparing mangoes
  • 1 Blender or Food Processor For mango puree

Method
 

  1. Line a fine-mesh sieve with cheesecloth and place it over a bowl. Add the unflavored yogurt, cover, and refrigerate for 4-6 hours or overnight to drain excess whey, creating hung curd.
  2. Meanwhile, gently warm 1-2 tablespoons of milk or water, then add the saffron strands to it and let them steep for at least 10 minutes to bloom.
  3. Peel the Alphonso mangoes, remove the pits, and dice the flesh into chunks.
  4. Transfer the mango chunks to a blender or food processor and blend until a smooth puree is formed.
  5. Once the yogurt is sufficiently drained, transfer the thick hung curd to a large mixing bowl.
  6. Add the prepared mango puree and the bloomed saffron mixture to the hung curd.
  7. Optionally, add 2-3 tablespoons of powdered sugar to the mixture, or adjust to taste based on the sweetness of your mangoes.
  8. Gently fold all ingredients together with a spatula or whisk until well combined and smooth.
  9. Cover the bowl and refrigerate the Aamrakhand for at least 1 hour, or until thoroughly chilled, allowing the flavors to meld.
  10. Serve chilled, optionally garnished with a sprig of mint or slivered nuts.

Notes

Achieving the perfect hung curd is paramount; drain the yogurt in a fine-mesh sieve lined with cheesecloth in the refrigerator for at least 4-6 hours, or overnight, for a thick, creamy base. Alphonso mangoes are ideal for their rich flavor and aroma; if unavailable, a sweet, ripe mango like Kesar can be substituted, ensuring it's not fibrous. To maximize saffron's flavor and color, bloom the strands in 1-2 tablespoons of warm milk or water for 10 minutes before incorporating. The recipe doesn't specify sugar; add powdered sugar to taste, starting with 2-3 tablespoons, adjusting for the sweetness of your mangoes. For an elevated texture, consider reserving a small portion of finely diced mango to fold in at the end for delightful bursts of fruit. Always chill Aamrakhand thoroughly before serving to allow flavors to meld and for optimal refreshing enjoyment. Garnish with a sprig of mint or slivered pistachios for presentation.