Alphonso Mango Shrikhand
This Alphonso Mango Shrikhand, also known as Aamrakhand, folds our Ratnagiri Alphonso Aam Ras into thick hung curd for a smooth, creamy dessert with gentle cardamom warmth. Chill it well before serving so the texture stays rich and spoonable.
Ingredients:
- 500g well-strained full-fat hung curd (chakka), chilled
- 250g Aazol’s Ratnagiri Alphonso Aam Ras: Pure Unsweetened Mango Pulp, chilled
- 70g caster sugar
- 1g ground cardamom (about 1/2 teaspoon)
- Optional garnish: 40g fresh mango cubes
- Optional garnish: 10g chopped pistachios and almonds
- Optional garnish: a few saffron strands
Instructions:
1. Place the chilled hung curd in a wide mixing bowl. Whisk for 1–2 minutes until smooth and lump-free, keeping the mixture cool so it remains thick.
2. Add the caster sugar in two additions. Whisk for 2–3 minutes until evenly incorporated, then let the mixture stand for 5 minutes and whisk briefly again so the sugar dissolves well.
3. Add Aazol’s Ratnagiri Alphonso Aam Ras in two or three additions. Fold or whisk gently after each addition until the mango is evenly blended through the curd.
4. Add the ground cardamom and mix only until evenly distributed. The finished mixture should be thick, smooth and spoonable rather than runny.
5. Cover the bowl and refrigerate for 2 hours. Chilling allows the Aamrakhand to firm slightly and gives the flavours time to settle.
6. Stir gently once before serving, then divide into four equal bowls. The base recipe gives approximately 205g per serving before optional garnish.
7. Add the optional mango cubes, chopped pistachios and almonds and a few saffron strands only if desired. Serve well chilled.
Enjoy this chilled Alphonso Mango Shrikhand with its creamy texture and bright mango flavour!
