If the Alphonso mango has arrived in the markets, can Aamrakhand be far behind? Not in our house for sure! We continue to revel in the mango season with this delectable combination of yogurt and mango puree.
Traditionally eaten with puris, aamrakhand also makes a delicious dessert.
This is my version of mango heaven and it takes all of 15 minutes to make!
Do give it a go. I’m sure you will savour the memories long after the mango season ends.
Prep time: 10-15 minutes
Waiting time: approx. 30 minutes
500 grams Greek Yogurt or ‘Chakka’
4-5 Alphonso mangoes, peeled, chopped and roughly pureed
1/3 cup caster sugar*
3/4 teaspoon powdered cardamom*
a few strands of saffron, soaked in a teaspoon of warm milk
1/2 a cup of chopped mango (optional)
2 tablespoons chopped pistachios
a pinch of saffron
- Drain the Greek yogurt for about 30 minutes using a cheese cloth or a few sheets of kitchen towels. What you are aiming for is the consistency of cottage cheese.
- Stir in the mango puree.
- Add the sugar, cardamom and the saffron. Mix well.
- Scoop into bowls and chill until serving time.
- Garnish with chopped pieces of mango, chopped pistachios and a few strands of saffron.
- The mango puree will thin out the Greek yogurt. Draining the yogurt before hand helps maintain the consistency of the final dish.
- The quantity of sugar can vary depending on the sweetness of the mangoes. You may not need any at all.
- My mum always adds a combination of cardamom and nutmeg. I prefer to leave the nutmeg out.
- I like a few bits of mangoes in my aamrakhand. If you prefer it smoother you can puree the mangoes until there are no bits left.