Mango Yoghurt Delight Recipe - A New Take on Aamarakhand | Mango Recipes

Mango Yogurt Delight #Recipe

Mango Yogurt Delight is my innovative take on amarakhand. Amarakhand is a mango flavoured yoghurt prepared in many regions of India when the king of fruits - mango is in season. But, the mango yoghurt delight is somewhat different from the regular mango yoghurt as you can see in the pictures. Layers of flavoured yoghurt and mango puree make for stylish looking dessert and can easily be a part of any party dessert menu.

My younger sister who is enjoying her time at home is quite excited about trying new recipes these days. I was in my mom's place for a few days some time back and she pestered me to teach her something new. So, you see I had to play my part of being an elder sister. But, she made my task even easier. She told me exactly what she wanted to learn and one of her requests was learning how to make Aamarakhand. My mom had bought a large local mango and set a good quantity of yoghurt to set the stage.

Some more mango recipes that you might like

Mango Mastani

Mango Lassi

Amarakhand

Making Aamarakhand is one of the simplest Indian desserts. The only tricky part is making the hung yoghurt. It is time-consuming but quite simple. So, if you are going to make this dessert, plan it in advance. While I was preparing to make this dessert, I decided to give this dish a new look. That's when the idea of making a trifle struck my mind. For making it, we need hung yoghurt first and here is how you can make it at home.

How to make hung yoghurt?

Take a large sieve and line it with a muslin cloth. Pour the normal yoghurt over it and let it drain. You can keep the whole set up in your refrigerator overnight. The yoghurt will reduce to half its original quantity as the whey will drip out of it. If you are in a hurry, you can tie a knot in the muslin cloth and hang it on your kitchen sink tap. The whey will strain out leaving behind nice thick yoghurt.



Mango Yogurt Delight Recipe

Serves 4:

Ingredients:

400 ml hung thick yoghurt ( made from 800-900 ml normal set yoghurt)
4-5 tbsp powdered sugar, adjust to taste
A few strands of saffron soaked in 2 tsp warm milk
Powdered cardamom, about 1/4 tsp

300-350 ml fresh thick mango puree
2-3 tbsp sugar, if needed depending on the sweetness of mango you are using

A few pieces of mango flesh and chopped pistachios for garnishing

PIN IT FOR LATER

If I were to make normal Aamarakhand, I would have stirred all the ingredients. Here, I went for layering instead.

Process:

1. Mix hung yoghurt, sugar, saffron and cardamom to get a smooth flavoured yoghurt. Mix the mango puree and sugar in a separate bowl.

2. In 4 individual short glasses layer the yoghurt mixture and mango purée alternately. Keep the yoghurt mixture as the top layer. 

3. Garnish with mango pieces and pistachios. Keep in refrigerator till needed. Serve chilled.

Notes:

1. You can increase or decrease the quantity depending on the glass size. The one I used was a larger one and served well for two people.

2. You can also add a little cream to the mango puree mixture.

Thank you for stopping by. Cheers!