Go Back
Mango yogurt , Amrakhand , Aamrakhand
Print Pin
5

Mango yogurt | amrakhand

Creamy dessert made with fresh, sweet mango pulp and hung curd.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Hung curd straining 12 hours
Servings 3
Calories

Ingredients

  • 2 Mango I have used Altufo
  • 2 cups Yogurt Hung curd
  • 2 tbsp Powdered sugar
  • few Pistachios
  • 1 tsp Cardamom
  • Few stands Saffron
  • Few petals Rose petals

Instructions

  • Strain the Yogurt: Start by hanging the yogurt in a muslin cloth for 4-5 hours or overnight. This step is crucial as it removes excess whey, resulting in thick, creamy yogurt (also known as hung curd).
  • Prepare the Mango Pulp: If using fresh mangoes, peel and chop them, then blend to a smooth pulp. If using canned mango pulp, ensure it’s of good quality.
  • Soak few strands of saffron in a tsp of warm water or milk.
  • Mix the Ingredients: In a bowl, combine the hung curd, mango pulp, powdered sugar, cardamom powder, and saffron. Whisk until smooth and creamy.
  • Chill and Serve: Refrigerate the mixture for at least an hour to allow the flavors to meld together. Serve chilled, garnished with few pieces of mango chopped, chopped nuts and rose petals.