Luscious & Healthy
I bet you didn’t know that with just four ingredients, plain yogurt can turn into a luscious and refreshing dessert! Simple, creamy, (shush: healthy), and soul-satisfying, this mango custard is just what you’ll want to eat after a big meal.
Serve some favorite shortbreads on the side, store-bought, or make your own cardamom shortbread. I always look for a dessert that you can make ahead, especially when I am having guests over. This easy mango pudding takes all of 10 minutes to mix up, but it is best served chilled, so factor in a stopover in the fridge for at least 2 hours.
Mango Custard, aka Amrakhand
Amrakhand, also called mango shrikhand, is a dessert especially popular in the Indian western coastal states of Maharashtra and Gujarat. No festival or holiday is complete without shrikhand on the table. This easy mango custard also makes a perfect mid-morning or mid-afternoon snack that you won’t feel guilty feeding to your children, or yourself.
See the Notes below before you cook.
Quick Luscious Mango Custard (Amrakhand)
- 4 cups thick Greek yogurt ~ Or see Notes below for straining, buy or make
- 1/3 cup confectioners sugar ~ Sieved; more depending on how sweet your mangoes are
- 1 cup mango purée ~ About 2 mangoes, or use canned mango
- 1/4 teaspoon ground cardamom ~ Preferably toasted & freshly ground
- 1/2 cup cubed fresh mango
- 2 tablespoons pistachios ~ Candied or toasted; roughly chopped
- 2 tablespoons flaked almonds ~ Toasted
- 1 pinch saffron threads
- Gather all your ingredients.
- Mix all the ingredients together except for the garnishes. If you are using regular yogurt strain as described in the Notes below.
- If the yogurt is not perfectly smooth, either put it in a blender for a quick blitz or press through a sieve.
- Chill for 2 to 4 hours before serving. Garnish just before serving so the nuts, if using, are still crunchy. Skip the cubes of mango if it isn’t mango season.
- Keeping: will keep well in the refrigerator for 2 to 3 days.
- If mangoes are not in season and you don’t have access to good quality frozen mangoes, this mango custard will still be delicious with canned mango pulp. However, I suggest you try to find an Indian brand of puree, preferably one made from Alphonso mangoes. It will most likely be more flavorful.
- Swap out 1 cup of yogurt for sour cream for a richer, tangier mango custard.
- If you are using regular yogurt (as opposed Greek-style yogurt) wrap yogurt in some cheesecloth or muslin, and place in a strainer in the fridge for 4 hours or overnight. You want to use very thick yogurt, similar to the texture of ricotta cheese.
- If you are using homemade yogurt, use yogurt you’ve made recently, so that it is not on the sour side.
- If you don’t have confectioners sugar (icing/powdered) on hand, place three tablespoons of white sugar in a blender or food processor, and blend for a few minutes until it becomes a fine powder. Shake and press through a fine sieve to remove any clumps of unprocessed sugar crystals.