Saffron Mango Shrikhand with Chocolate Drizzle: Tips & Tricks

Mango Shrikhand, or Amrakhand, is a summer staple popular in the states of Maharashtra and Gujarat, which is rich, creamy, and has the irresistible flavor of ripe mangoes with a hint of cardamom and saffron. It is best eaten chilled like most curd-based delights, and it’s made by straining yogurt which makes it so rich and delicious. It is a bit labor intensive, but well worth the effort given how refreshingly sweet and light the dessert is. For such a light dessert, something sweeter, like a chocolate drizzle, perhaps, is quite a fantastic addition. Despite being in different leagues of their own, mango and chocolate work like magic as a combination whether or not baked or cooked together. That’s one indulgent dessert for sure.

The Hung Curd Base

To really nail this dessert, you need to perfect the base which is the secret to a perfect shrikhand – the thick, creamy hung curd, known as chakka. Use full-fat yogurt, and hang it overnight in a porous muslin cloth. The next day with the whey having dripped off, you will have a dense and smooth textured curd which you are aiming for. Once the curd is ready, transfer it to a big bowl, depending on the quantity, and whisk it until it’s soft and smooth, to get rid of any lumps.

Adding the Mangoes

Then comes the mango pulp, and here, like every other ingredient, the quality matters and of course you will be using in season mangoes, so pick fresh ones that are just ripe, sweet and are non-fibrous, like Alphonso or Kesar varieties. Just in case if you are not living in a country which sells freshly harvested mangoes, go for canned mangoes. Make sure you taste it first, and adjust the sugar in your recipe so you don’t end up with something overly sweet. Powdered sugar is ideal here because it dissolves easily into the curd, keeping everything smooth.

The Spice Factor

These two spices are perhaps the most common in most Shrikhand recipes – cardamom and saffron. A bit of cardamom, like you would add to halwa, and a couple of tablespoons of saffron-infused milk turn your ordinary mango shrikhand into something truly indulgent. While cardamon powder is easy to use and work with, saffron ,on the other hand, takes time to release its flavor and color, so let it soak for a bit in warm milk before adding it into the shrikhand. Once everything is mixed, if you want to go that extra mile, top or stir in chopped almonds and pistachios for added flavor and a nice crunch. Also, consider adding a few cubes of fresh mango on top of the shrikhand to hint at the flavor underneath.

The Chocolate Drizzle

At this point, the shrikhand is delicious enough to serve, but let's go one step further. Pick your favorite dark chocolate – Cadbury Bournville 50% or 70% dark chocolate, or semi-sweet chocolate – Cadbury Dairy Milk Chocolate. Chop down your choice of chocolate and add it to a heatproof bowl. Heat a little coconut oil or butter and pour it over the chocolate, let it sit for 1 minute so it’s not piping hot. Then, drizzle it carefully over the top of your chilled shrikhand. It’ll solidify a bit against the cold surface of your mango shrikhand. Alternatively, you can also create a chocolate disc by coating the entire surface with a thin layer, creating a soft chocolate shell that you need to crack into and also get that crack with every bite. Not only does it add a nice visual flair, but it also brings an entirely new layer of flavor that mingles quite well with the subtle flavor of the mango-curd concoction.

How to Serve

To serve, spoon the shrikhand using a large spoon into glass dessert bowls or fancy cups if you’re entertaining. Garnish it with a bit more chopped nuts, fresh mango, and maybe even a sprig of mint leaf or any edible flower. Make sure to chill the shrikhand for at least 1 hour so everything firms up and the flavors develop. And if you are making the shrikhand ahead of time, make sure to make it a day ahead, if not earlier, because shrikhand actually tastes even better the next day once it's had time to rest in the fridge.