Summer months bring with them this yellow/ green fruit- Mango, also called as the king of all fruits in my homeland, India. Ripened mangoes are delicious, wonderfully sweet in taste, delight in each bite. There are a lot of varieties available in the market depending upon the region where it is grown. Childhood memories are filled with scenes of the vegetable markets that sold bullock-cart loads of the local variety of small mangoes, they had lot of fibrous pulp, we would drink the juice from the fruit, some very sour while some very sweet in taste. During the mango season basket-full of these would be bought and we kids had quite a joyful time eating more than one at one go. Mom would always warn of the boils that one would end up getting after eating lot of mangoes. Today, upon reflecting back, those were the best times that I enjoyed eating this fruit. Now, I see the same love for the fruit in my kiddos at home. Shifting residence from one place to another resulted in new mango varieties being sought after, usually the ones that are available in the market is bought, and thus they are more fond of the Hapus or Alphonso variety. The Ratnagiri and Konkan belt is famous for the Alphonso mangoes, a saffron-colored, very sweet and delicious variety. But having lived in Gujarat, my personal favorite now is the Junagadh Kesar variety that is grown in the Junagadh region of the state.
Living in this part of the world now so I get to see Mango varieties from all over the world, but I still prefer the fruit coming from my homeland. Fortnight back, during my vegetable market visit, I found my favorite Kesar variety in the shop, and was able to use this mango for preparation of this Shrikhand. Although this homemade Amrakhand is made using hung yogurt and pulp of the Kesar mangoes, but one could use pulp of any mango variety depending on the choice or availability . If one wants a more creamier taste than cream can be added. One could also use tinned Alphonso mango pulp for making this. I buy yogurt and hang it in a thin cloth so that all the water drips away. Usually I hang the Yogurt overnight so I can make Amrakhand for lunch time.
Yogurt: 1 Kg
Sugar: 100 gm ( or more, as per the preferred sweetness)
Ripe Mangoes: 1/2 kg (Alphonso or Junaghad Kesar)
Cardamon: 2 nu.(Powdered)
Note: The sugar quantity varies depending upon the sweetness of the mango used. I normally choose the sweetest variety so as to avoid adding additional sugar or add very little quantity.
Empty the yogurt tub into the Muslin cloth, tie it, and hang this some place high so that all the water in the yogurt drips away.
Beat the hung yogurt to make it a smooth consistency, pass it through sieve or use a hand mixer for this. Then add the mango pulp and powdered sugar and beat with the hand mixer so all ingredients get evenly mixed, we should get a smooth consistency.
Add powdered cardamom to the Amrakhand.
SERVING TIP: Serve it cold as a dessert after meal or as sweet dish of a vegetarian meal along with steaming hot puris.
One could use ready-made hung yogurt, if available, but freshly made one gives this dish a more delicious taste. We love eating this sweet dish, do give it a try and find out if you too like it as much as us. Do leave a comment to let me know your thoughts on my homemade yummy preparation.
Wishing you all a good day. Happy cooking homemade meals.