Mango Shrikhand or frozen mango yogurt, commonly known as Amarkhand is a very well-known Indian dessert that is a healthy dessert that is rich creamy and delicious, but also super easy to make at home!
Here’s a simple recipe on how to make mango shrikhand at home:
What you’ll need:
2 cups Greek yogurt
(Also known as hung curd) – ( recipe below on how to make greek yogurt at home )
1 cup chopped mango puree
Honey or maple syrup ( optional)
How to make it:
Here’s how you can make this dessert in two ways:
Method 1: Into a mixing bowl, add in the Greek yogurt, and maple syrup to taste. Give it a good mix until smooth and creamy. You could use a whisk to give it a better texture.
Lastly, add in the mango puree and mango pieces. Pour everything into a container and freeze it for 2-3 hours.
you can also add it into popsicles molds to make them into mango popsicles.
watch the full video here on how to make yogurt with only green chilly –
Can you make Greek yogurt or hung curd at home?
Yes, you can definitely make it at home and below is a simple recipe.
750 ml whole milk
1 tbsp regular yogurt
Into a heating pot, pour in 500 ml of the milk and set it on high heat until it comes to a boil. Once it is boiled, then lower the heat and let it simmer for a couple of minutes before removing it off the heat.
You can either set the milk aside for 30 minutes to become lukewarm and then place it in the refrigerator for a few hours until completely cool or you can set the pot of boiled milk in a tub of iced water until it cools down completely.
Into a small container (that has a lid), add in the regular yogurt along with 250 ml of milk, screw on the lid and give it a good shake until well combined.
The regular yogurt already contains live bacteria that will help in the fermentation process of the Greek yogurt/hung curd.
Then, into a big bowl, pour in the boiled milk along with the milk containing the live bacteria and give it a stir. Then, cover the pot with a cloth and place in a warm place (under direct sunlight or in the oven where the light is kept on – without turning on the oven), for some hours until you notice that the milk mixture has fermented and curdled.
Into a bowl, place a muslin cloth and pour in the curdled milk/yogurt mixture and then leave it to strain well until all the whey drains out and the yogurt thickens completely.
Lastly, once all the whey has drained out completely. What remains is nothing but the Greek yogurt/hung curd. Then, using a spoon, you can scoop out all the Greek yogurt/hung curd into a bowl and it is ready to use/consume.
You can store this homemade Greek yogurt/hung curd in the refrigerator for up to a couple of days.