Instant mango shrikhand with Greek yogurt and cream, also called amrakhand, is a wonderful cooling Indian yogurt dessert made during the hot summer months. You can easily prepare this easy Mango Shrikhand using Greek Yogurt within 10 minutes.
I love to add a generous dollop of whipped double cream to my mango shrikhand to make it extra thick, creamy and silky.
Table of contents
- Easy Mango Shrikhand with Greek Yogurt | Keri Matho Recipe | Indian Style Yogurt Dessert
- What is the difference between Shrikhand and Matho?
- Why you should make this Mango Shrikhand
- How to make Shrikhand thicker
- How to serve Mango Shrikhand
- Ingredients for Mango Shrikhand | Mango Keri Matho Recipe
- How to strain yogurt at home to make thick yogurt
- How to make quick Mango Shrikhand step by step and video recipe
- Vegan Mango Shrikhand
- Mango Shrikhand with Sour Cream
- Mango Shrikhand with Condensed Milk
- How to store mango shrikhand
- Other Mango recipes
Easy Mango Shrikhand with Greek Yogurt | Keri Matho Recipe | Indian Style Yogurt Dessert
Mango Shrikhand is a take on the more traditional recipe of Shrikhand which uses only saffron and nuts to flavour it. You might like our Sugar-free Shrikhand with Saffron that is a more guilt-free treat!
Keri no Matho or Mango Matho is prominently flavoured with Indian mangoes. Exotic Indian mangoes are used in their prime to make this silky and creamy Indian dessert.
To make mango shrikhand, you need to use mango pulp. You can either use homemade – best during the mango season or use tinned or canned mango pulp for other times of the year.
We love to make homemade Mango ras (pulp) or Keri no ras as it is known in Gujarati.
My Mum told me that back in the day, in India, mango was rarely used as a flavouring for desserts, particularly in Gujarat.
Since the rise of new restaurants, food cookery programs, and recipe books, there have been a lot more experimenting with flavourings of traditional recipes.
For example, mango lassi was unheard of in India but became instantly popular in the UK as curry houses would sell it and many British Asians would make it in their homes. One of my favourite lassi recipes is Mango and Lime Lassi.
What is the difference between Shrikhand and Matho?
Strictly speaking, matho or mattha is not the same as shrikhand although the words are used interchangeably. Matho originates from the Eastern states of India and not Gujarat.
Matho/Mattha is thinner Indian spiced yogurt drink whereas in Gujarat matho is always sweeter and slightly thinner than shrikhand for this reason.
This dessert came in the market in Gujarat in mid 80’s and many mithai or dairy started selling thinner Shrikhand as Matho and later started experimented with fruits.
Gujarati Matho can be flavoured with fruit, such as dry fruit (Rajbhog).
Why you should make this Mango Shrikhand
Prepared under 10 minutes
Made with only 5 ingredients
An easy recipe that your kids can enjoy making too
Make-ahead dessert – keeps well in the fridge for 2-3 days. In fact, the flavour usually sets even further
It’s a cooling summer dessert
Easy to make in large batches – this recipe is so easy to scale up or down
Nut-free dessert – this dessert does not contain any nuts making it suitable for those who have a nut allergy
How to make Shrikhand thicker
We have found that using double cream that has been whipped or using extra thick double cream is the best way to get thick shrikhand.
The cream also adds a silkiness and smoothness whilst keeping the shrikhand extra light and airy. It is easier on the stomach and is much more satisfying.
Greek yogurt is the not-so-secret ingredient that has been used for some time now in making thick shrikhand quickly. Full-fat Greek yogurt is the best.
For even extra thickness, you can use Skyr yogurt. You can also strain Greek yogurt to make it even thicker – you’ll be surprised how much water it still releases. Both are especially useful in this recipe as the mango pulp will make the shrikhand a little looser.
Adding powdered sugar is better than just granulated as granulated sugar will release moisture and make the shrikhand runny.
Powdered sugar prevents this from happening. Either buy caster sugar or use a high-speed blender to make granulated sugar into a fine powder.
Keep refrigerated until serving. As the shrikhand approaches room temperature it will become runnier.
How to serve Mango Shrikhand
This recipe celebrates the arrival of the most fragrant mangoes in India which are then distributed worldwide.
There is no greater feeling than coming downstairs in the morning and smelling the beautiful perfume of Alphonso and Kesar mangoes that are ripening.
There is beauty in eating mango flavoured foods and desserts in the spring/summer rather than during the winter months.
Of course, there are no rules! So you can serve this shrikhand anytime of the day but it goes brilliantly as part of a Gujarati thali. This Gujarati thali consists of a sabji such as Aloo Matar, round and soft Gujarati rotli or Gujarati poori, boiled basmati rice, and Gujarati toor daal. You can also include some dal like Mag ni Chutti Dal.
You could combine leftover Mango Shrikhand with cream cheese to make a quick version of this Mango Cheesecake Lassi – simply stir in some soft cheese and thin out slightly with either cold water or milk to make it runnier.
Ingredients for Mango Shrikhand | Mango Keri Matho Recipe
(exact measurements can be found in the recipe card below)
You only need 5 ingredients to make the best tasting Mango Shrikhand.
use the pulp of either Kesar or Alphonso mangoes. We use homemade pulp or keri no ras.
Alternatively, use tinned mango pulp which is available in most UK supermarkets or Indian grocery shops.
Tinned pulp will be sourer and more tart than homemade but you can adjust the sugar according to the sweetness of the pulp.
Using tinned pulp means you can enjoy the flavour of mango throughout the whole year! Saying that, I have noticed that tinned mango pulp tastes best when it is also bought during mango season. Tinned pulp later in the year starts tasting a bit sour.
Different brands also vary in sweetness and flavour – find out which one works best for you!
use full-fat Greek yogurt for a creamy and mild flavour. Low-fat tends to be too sour for this dessert.
You can use normal homemade yogurt also, but you will need some time to hang the yogurt first to drain the liquid. (see below for instructions)
Sugar – use granulated white sugar or caster sugar. Powder the granulated sugar in a high-speed blender as granulated sugar tends to thin out shrikhand.
Double cream – this is my not-so-secret ingredient for the creamiest, thickest shrikhand. Whipped double cream forms the perfect base for the shrikhand. Use double cream or buy extra thick double cream that doesn’t require whipping – it is usually a little more expensive but handy if you want to be even speedier.
Expert Tip – leave the double cream out of the fridge for around 30 minutes prior to whipping. Cream that is close to room temperature is so much quicker to whip up.
Cardamom powder – a pinch of cardamom powder gives flavour and also helps with the digestion of the dessert. Cardamom powder is easy to find in most supermarkets and definitely within South Asian grocery stores.
You can use either cardamom seeds or green cardamom powder.
How to strain yogurt at home to make thick yogurt
You do not need any specialist equipment to make thick yogurt for shrikhand.
Kitchen Towel Method
The best way is to spoon yogurt into kitchen towels that have been laid out on a worktop.
First, lay 2-3 cloth kitchen napkins on worktop.
Now lay the paper kitchen towel over the cloth napkins, spoon yogurt into the kitchen towels.
Lay the paper kitchen towel on top of the yogurt.
Now lay more cloth kitchen towel on top of the paper kitchen, and put heavy item such as a slab or a few tins, so all the water will drain out into the cloth kitchen napkins.
The yogurt shouldn’t stick to the towels but make sure you do use kitchen towels and not other normal tissues!
You can use a muslin cloth to drain the water, check out our homemade paneer for the method.
Use leftover drained water to make Traditional Gujarati Kadhi.
How to make quick Mango Shrikhand step by step and video recipe
This dessert is so simple and quick to prepare and requires a few easy steps. No expert skill needed here!
Whip double cream
use a bowl that is in proportion with the amount of cream you are using. I have made the mistake of using a really large bowl for a small amount of cream and it took ages as the whisk wasn’t catching the cream. I have also used too small of a bowl and struggled not to spill the cream everywhere!
Add strained yogurt or Greek yogurt and fold in
Fold in until there are no lumps of yogurt
Add sugar and fold in
You may see at this point that the mixture thins out slightly due to the moisture in the sugar
Pour in mango pulp and fold through
Adjust the mango pulp to get your desired colour and taste.
Add cardamom powder
A pinch should do
Refrigerate until serving
It is best to keep the shrikhand in the fridge so it stays thick. I like to cover it tightly with plenty of clingfilm to prevent other smells from the fridge setting in the shrikhand
Vegan Mango Shrikhand
You can easily make Mango Shrikhand suitable for vegans by doing some direct plant-based substitutions.
Instead of dairy free yogurt, use a vegan yogurt such as oat, soy or almond.
Many supermarket brand yogurts have “free-from” vegan Greek yogurts made from soy yogurt alternative.
I have read that it is possible to strain vegan yogurt if you do want it to be thicker however I have not tried this myself.
You can either skip the dairy whipped cream or add a plant-based cream alternative which is made from Blend of Lentil Protein and Plant Oils. This vegan cream can be whipped as it acts the same as dairy cream.
Most sugar brands are vegan but you can double check the packaging for the brand that you use.
Mango Shrikhand with Sour Cream
You can make Mango Shrikhand with soured cream which is used as a direct replacement instead of yogurt or Greek yogurt.
Soured cream is also thick and has a slight tang making it a great way to make Instant Shrikhand within minutes.
If you want to use soured cream, then use either all soured cream in replacement of the Greek yogurt in this recipe. You can leave out the cream. Add the amount of mango pulp to your liking.
Mango Shrikhand with Condensed Milk
Mango Shrikhand can also be made with condensed milk though this is less common. Condensed milk or milkmaid (available in India) is thickened, sweetened milk and a great cheat ingredient in many Indian milk based sweets.
Instead of the sugar and double cream, you could add a few spoons of condensed milk. This may thin out the shrikhand slightly but it will sweeten it nicely.
How to store mango shrikhand
Fridge – the shrikhand can be easily made in advance and kept in the fridge for up to 2 days to stay really fresh.
Store away from strong-smelling foods and I always double wrap in clingfilm and then cover with the container lid as an extra precaution
Freezer – If you have popsicle moulds, pour this shrikhand into those. They work as a cool treat for kids!
Use any leftover shrikhand to make Piyush – an Indian drink similar to lassi. This Piyush would, of course, be mango flavoured.
Other Mango recipes
Amrakhand is another name for Mango Shrikhand, which is an Indian yogurt based dessert that is flavoured with mango pulp. Aam is the hindi word for mangoes.
You can make this mango shrikhand healthier than the original recipe but it wouldn’t be classed as a “healthy” food.
Use only fresh mango pulp as the mango flavouring rather than mango keri no ras or tinned mango pulp which has refined sugar added to it. This way, the only sugar added is the natural sugar from the mango fruit.
Note that natural sugar still raises blood sugar levels.
To sweeten the shrikhand to your liking use a natural sweetener such as a blend of stevia and erythritol.
This recipe cannot be made totally sugar-free as it contains naturally occurring sugars but it can be classed as a no-added-sugar mango shrikhand recipe. You could also call it Mango Shrikhand without refined sugar.
You can also totally leave out the cream to reduce the fat content. Also, use a low-fat Greek yogurt but it will taste a little more sour.
Indian mango season starts in March and lasts until July/August. Alphonso mangoes are the first of the season followed by Kesar and Badami mangoes.
Shrikhand Puri is a popular Gujarati tradition of eating shrikhand with Gujarati style poori/puri (puffed up whole wheat flatbreads).
A meal of plain poori, a shaak such as Dry Potato Chips Curry, and shrikhand will be made on special occasions.
The poori and shaak are eaten together with Shrikhand served on the side in a bowl. Once the shaak is finished, you dig in for dessert of shrikhand scooped up with the pooris.
It depends on whether you want to make Instant Shrikhand or Traditional Mango Shrikhand. Greek yogurt is great if you do not want to spend hours straining yogurt and want Instant Shrikhand.
Plain yogurt is more traditional but requires some patience as it needs to be hung first.
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Instant Mango Shrikhand with Greek Yogurt
- 200 ml heavy cream double cream chilled
- 500 ml Greek yogurt plain full fat and drained
- 70-80 g powdered sugar*
- 300-400 ml mango pulp
- ¼ tsp Cardamom powder – optional
- 2 tbsp Slivered nuts
- 1 tsp Dried rose petals
- ⅛ cup Mango pieces
- 2 tbsp Some mango pulp
- In a big bowl whip the double cream until thick.
- Add greek yogurt or drained or hung yogurt and mix well.
- Add sugar and combine well.
- Now pour mango pulp little by little and mix.
- Check the sweetness by tasting it.
- Add cardamom powder and chill in the fridge to thicken a little.
- Serve in a bowl and garnish it with nuts, extra mango pulp swirls and mango pieces and rose petals.
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Note – this post was originally created on 12th April 2013, it has since been updated with new images and content. The recipe remains the same.