Do you sit around waiting for mango season like it's some kind of festival every year? As soon as Alphonsos arrive in the market, breakfast through dessert begins to radiate with oranges. And in Maharashtra, mango season is followed by another festival Maharashtra Day on May 1.
This day of state is not merely for parades and speeches. It's about identity, heritage, and all the things that make life here home. Whether in the hustle of Mumbai or a rural Konkan village, food is on the agenda. And during mango season, there's one sweet that's sure to find its way onto the table, Mango Amrakhand.
A fruity variation on the traditional shrikhand, Mango Amrakhand combines rich mango pulp with rich hung curd, sugar, and cardamom. No boiling, no baking just a quick mix and refrigeration. It's chilled and served cold, frequently with puris, but equally acceptable on its own or in dessert bowls following a celebratory meal.
If you’ve never tried making it at home, Maharashtra Day is the perfect excuse. It’s light, rich, and pulls mango season right into your kitchen. Here’s the recipe, followed by smart tips to get the consistency, sweetness, and balance just right.
Ingredients:
Method:
Put the curd in a clean muslin cloth and suspend it for 5–6 hours or overnight in the refrigerator to drain out all the whey. Once thick and creamy, transfer to a mixing bowl. Add mango pulp, powdered sugar, cardamom powder, and soaked saffron. Whisk well until smooth. Chill for at least an hour before serving. Garnish with chopped nuts before consumption.
If your base isn't just right, the final Amrakhand won't have that lush texture you're trying to achieve. Use full-fat curd, not low-fat or skimmed milk. You could even use homemade curd if it's heavy enough. Once you've hung it just right, the curd will shrink to half its original volume. The thicker it gets, the smoother your Amrakhand will be. Don't hurry the draining process let gravity slow work its magic.
Alphonso mangoes are ideal for this recipe not only for their flavor, but also because they mix well and don't get watery. If Alphonso is not available, try Kesar or Pairi. Avoid very fibrous mangoes. If using store-bought pulp, ensure there is no added sugar or artificial coloring. Fresh mango is always best, particularly when in season in April–May.
Most people put everything into a mixer and puree, which grinds down the curd too much. Whisk or spoon gently mix the mango pulp and sugar with the hung curd. This keeps the body as thick as well as preventing it from going loose. The hand whisk also helps regulate the smoothness that you desire. You will obtain a denser product that stays well when refrigerated.
Mango pulp naturally contains sweetness. So, you won't be needing to add the whole amount of sugar. Taste your mango first. Use less, add it and mix, and then add some more if required. This is necessary since too much sugar will make Amrakhand too sweet and overpower the mango's real flavor. If you're using pulped mango from a can, be that much more careful in adjusting it's usually sweetened as well.
Amrakhand is best served chilled. After you combine everything, cover the bowl and refrigerate for at least an hour. This allows the flavours to settle and the dessert to set a bit. If you're serving it during a lunch function or pooja, make it in the morning and keep it stored in the refrigerator until ready to serve. Garnish immediately before serving so the nuts remain crunchy.
Saffron needs warmth to release its aroma and color. Don’t drop the strands directly into the curd they won’t bloom properly. Soak them in a tablespoon of warm milk for 10–15 minutes, then stir that into the mix. You’ll see the Amrakhand take on a light golden hue and smell subtly floral. This step is small but makes a big difference.
Don't add chopped pistachios or almonds to the Amrakhand beforehand they will lose their crunch and become soft. Sprinkle them on top just before serving instead. Want a bit of a bite? You can also add some chunks of mango cubes as garnish. Need it to look festive? Serve in small matka pots or steel katoris it adds to the ambiance.