‘Amrakhand’ is a delicious summer dessert that makes the most of the season’s sweet mangoes. Traditionally, fresh mango pulp is added to thick sweetened yoghurt that has been strained of its whey overnight. We’ve used a fabulous short-cut to whip up Instant Amrakhand in just ten minutes, ready to be served in all its fruity glory. From last-minute dinner parties, festive occasions to sudden cravings for something sweet, we’re sure our Instant Amrakhand is going to be a favourite!
Instant Amrakhand Recipe
(Makes about 2 cups of Amrakhand)
- 3/4 cup + 2 tablespoons (180g or 6.5oz) full-fat Cream Cheese
- 3/4 cup fresh Mango Pulp (from 2 large ripe Mangoes)
- 5-6 tablespoons Icing Sugar (Powdered Sugar)
- A generous pinch of Saffron Strands
Before you begin, leave the tub of cream cheese on the kitchen counter to come to room temperature. Place the cream cheese in a large bowl and use a wooden spoon or spatula to beat it until smooth.
Add the icing sugar and mix well. Stir in the fresh mango pulp and beat to combine. Stir in the saffron strands and continue to beat. Check the Instant Amrakhand for sweetness, adding in more icing sugar if required. Either chill the amrakhand in the refrigerator for an hour or relish it straight away! You can serve the Instant Amrakhand in decorative glasses as a pudding or use it to fill our easy-to-make almond tart shells for a more exotic dessert.
A good quality brand of Mango Pulp in canned form would be a great substitute for when fresh, ripe mangoes are not in season. We find the canned pulp ideal for making Instant Amrakhand even in frosty winter!
The Amrakhand may be stored in an airtight container in the refrigerator for up to 2-3 days.