Come Summer and Indian markets get flooded with mangoes, spreading their sweet smell in every corner, every home and there is absolutely no way that one can stay away from it. From supermarkets to tiny local shops, all are overloaded with different varieties of mangoes making sure no one gets bored with just one kind.
During summer Indian stores also gets loaded with Aamrakhand which is basically strained yogurt mixed with mango pulp, sweetened with honey or sugar, flavored with cardamom and saffron. Pretty simple, except you need to have some patience for the yogurt to strain out all the water and make it thick and smooth. Almost like cream cheese.
It would take about 6 hours minimum to strain the water from the yogurt. I let it hang overnight. 
Aamrakhand – Mango Sweetened Yogurt
- Total Time: 11 hours
- Yield: 4 bowls 1x
Description
A creamy Indian sweet treat made with mangoes and hung yogurt. Easy to make and perfect for the season!
Ingredients
- 1-1/2 lb (680 g) plain yogurt
- 2 ripe mangoes (preferably alfonso mangoes or any yellow kind)
- 1/2 cup (120 ml) honey
- 1/2 cup (120 ml) condensed milk
- pinch of saffron threads
- 1 tsp cardamom powder
- slivered almond for garnish
Instructions
- Start by making hung yogurt
- You would need muslin cloth/cheesecloth or any white thin cloth that can filter the water.
- Spread the cloth in a bowl big enough to hold the yogurt.
- Pour the yogurt, tie the loose ends and let it hang for at least 8 hrs over the sink or any other place.
- Once the hung yogurt is ready, make the mango puree.
- Cutting mangoes can get messy but it will be worth the effort. Check out this [link|http://www.simplyrecipes.com/recipes/how_to_cut_a_mango/] to learn how to cut mangoes.
- Drop the mango pulp in a blender and mix it to a smooth puree.
- Add honey, condensed milk, saffron, cardamom and strained yogurt. Blend until it looks smooth and creamy.
- Pour it in a ramekin or serving bowl, cover with clear-wrap and let it rest in the refrigerator for at least 2 to 3 hours.
- Garnish with slivered almond and enjoy it cold.
Notes
- Depending on the sweetness of the mangoes, you might need to change the quantity of honey.
- Prep Time: 8 hours
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
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Frequently Asked Questions
How do I make hung yogurt, and how long does it take?
Hung yogurt is made by pouring 1½ lb (680 g) of plain yogurt into a muslin or cheesecloth, tying the ends, and letting it hang over a sink for at least 6–8 hours to drain off the whey. The author lets it hang overnight, which results in a thick, smooth texture almost like cream cheese — and that patience is essential before you can make the aamrakhand.
Why does the recipe specifically suggest Alphonso mangoes?
The author recommends Alphonso mangoes (or other yellow-fleshed varieties) because they have an intensely sweet, rich pulp that pairs perfectly with the saffron and cardamom. The notes remind you to adjust the ½ cup honey depending on how sweet your mangoes are — Alphonsos typically need little additional sweetening.
What role do the saffron threads and cardamom powder play in this dessert?
Both are classic Indian flavoring agents blended into the aamrakhand along with the hung yogurt, mango puree, ½ cup honey, and ½ cup condensed milk. Saffron contributes a delicate floral note and golden hue, while 1 tsp cardamom powder adds a warm, slightly citrusy spice — together they give the dessert its distinctively Indian character beyond plain mango-yogurt.
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Wow that was strange. I just wrote an extremely long comment but
after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again.
Anyways, just wanted to say superb blog!