Summer here in Mumbai is welcomed majorly for two reasons – Mangoes and strawberries. With the strawberries almost going out of local market, mangoes are the apples in the eyes of the buyers (for me, and I’m not a fan of apple, he he..por supuesto). Mangoes started flooding in now, which is phenomenal.
Western India produces one of the best variety of Mangoes – alphonso or hapoos.
As we had some more, more and more mangoes in the fridge, which is far beyond we could consume, and I have been carving to create all sorts of recipes from mangoes, I started preparing aamrakhand.
This recipes is awesome in the scorching heat, it has soothing yogurt, mangoes with slight flavor or elachi or cardamom. Its simple in terms of ingredient requirements.
Enjoy the aamrakand with some mango slices, or as is. You can also relish this as a side for Indian breads and poori (deep-fried Indian bread)
- 2 cups of yogurt cheese
- 1 cup of mango pulp
- 2 cups of fine white sugar, icing sugar or powdered sugar
- pinch of cardamom powder
Preparation of yogurt cheese – Hang the yogurt overnight (or 5-6 hours) wrapped in a cheese cloth. Yogurt will release the water contents it may have. So ensure you hang the yogurt in a place where the water can be drained neatly.
Cut and mash the mangoes. You don’t require the fine pulp.So you can mash it with a fork or spoon
Mix yogurt cheese with 1.5 cups of sugar, and whisk until well combined and smooth. Mix 1/4 cup of sugar with mango pulp. Divide the yogurt cheese sugar mix into half, and mix the prepared mango pulp to one of the half portions. Whisk until well combined.
Refrigerate for minimum 3-4 hours before serving.
Optional :I made a base from glucose biscuits, crushed and patted in the bottom with ghee. This would give a crunchy texture and a cheese cake look, but it is completely optional.
You can save the dish for a week in refrigerator.
Makes about 6 medium-sized scoops.