Aamrakhand (Mango-Flavored Yogurt) Recipe

Beyond Curry

Inspired Indian home cooking.

Denise D'silva Sankhé
Aamrakhand (Mango-Flavored Yogurt) Recipe
*
  • Yield:Serves 2
  • Active time:15 minutes
  • Total time:45 minutes
This recipe appears in:
Beyond Curry: Aamrakhand (Mango-Flavored Yogurt)

About the author: Denise Dsilva Sankhe is a writer and creative director by profession, but that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 cups unflavored yogurt
  • 4 Alphonso Mangoes
  • 1/2 teaspoon saffron strands

Directions

  1. 1.

    Place the yogurt in fine mesh strainer lined with a double layer of cheesecloth and allow the water to drain over a bowl for at least 15 minutes. Meanwhile, cut and scoop out the flesh of the mangoes. Transfer drained yogurt, mangoes, and saffron to the bowl of a blender. Blend on low speed until combined, about 30 seconds. Transfer to a bowl and chill for at least half an hour. Serve as a dessert or as a traditional meal with puris (deep fried bread).

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Denise D'silva Sankhé
Contributor

Born half Anglo-Indian and half Manglorean Catholic in multi-cultural Mumbai- India, Denise has been surrounded by a wonderful assortment of all things delicious from a very early age.

Her penchant for food has led her on many amazing journeys across India where she charms strangers into sharing unique recipes and discovers a little more about her country with each bite.

She is fueled by an intense love for food and a determination to keep the food traditions of her ancestors alive. A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their delicious coastal fare.

She shares her favourite recipes and love for all things deliciously Indian in her column Beyond Curry. Simple recipes that capture the real taste of India. The food served every day in homes across India. And some unique family favorites you won’t find in a restaurant. Most of the recipes have stories around them—like all good food does.

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