Mango Yogurt Recipe: Aamrakhand-Style Dessert With Alphonso Pulp (2026)

What Is Homemade Mango Yogurt?

Homemade mango yogurt is thick hung curd blended with fresh Alphonso mango pulp, cardamom, and saffron. In Maharashtra and Gujarat, this dessert is called Aamrakhand - a summer classic tied to mango season. Each serving has 180 calories and costs just Rs 35, compared to Rs 150-300 per serving at restaurants.

I make this every April when Alphonso mangoes arrive. The flavor of fresh pulp in cold hung curd is nothing like the canned mango stuff in stores. Even the color is different - a deep golden yellow versus the pale orange of packaged mango yogurt.

The secret is hung curd. Regular curd is too loose and the mango pulp makes it even runnier. Straining the curd for 3-4 hours removes the whey and gives you a thick, silky base that holds the mango flavor perfectly.

What Ingredients Do You Need?

Makes 4 servings (600g total). Best with fresh Alphonso mangoes in season (April to June). Canned pulp works off-season.

• 400g (2 cups) hung curd or Greek yogurt, strained 3-4 hours
• 200g (1 cup) fresh Alphonso mango pulp - about 2 ripe mangoes, pureed
• 15g (1 tbsp) powdered sugar or honey - adjust based on mango sweetness
• 0.5g (1/4 tsp) cardamom powder, freshly ground
• Pinch saffron steeped in 15ml (1 tbsp) warm milk
• Garnish: slivered pistachios, almonds, and mango cubes

Fresh vs canned: Fresh Alphonso pulp has better flavor and no preservatives. If using canned, drain the liquid and reduce sugar by half - canned pulp is usually pre-sweetened.

How Do You Make It Step by Step?

1. Hang the curd - Place curd in muslin cloth and hang over a bowl for 3-4 hours. Or use the yogurt maker strainer for 1 hour. You want thick, creamy hung curd with no whey.
2. Steep saffron - Add 3-4 saffron strands to 1 tablespoon warm milk. Let it sit 10 minutes until the milk turns golden.
3. Puree the mango - Blend mango flesh with sugar and cardamom until smooth. Taste and adjust sweetness.
4. Fold together - Add mango puree and saffron milk to hung curd. Fold gently with a whisk. Do not blend or the curd will split.
5. Chill 1-2 hours - Cover and refrigerate. The flavors deepen as it sits.
6. Garnish and serve - Top with sliced pistachios, almonds, and fresh mango cubes.

What Are the Nutrition Facts?

What Variations Can You Try?

What Are the Common Mistakes to Avoid?

1. Using undrained yogurt - Regular curd has too much whey. The mango pulp adds more liquid, making it soupy. Always strain for 3-4 hours in muslin or 1 hour using the yogurt maker strainer.
2. Over-sweetening with canned pulp - Canned mango pulp is already sweetened. Taste before adding sugar. Reduce your sweetener by half when using canned. With fresh Alphonso, you may not need any sugar at all.
3. Blending too aggressively - A blender or food processor splits the curd and makes it grainy. Puree the mango separately, then fold it into the hung curd with a whisk or spatula.

A thick, creamy yogurt base makes all the difference. The InstaCuppa Greek Yogurt Maker 1.1L ferments at 42-45 degrees C for optimal probiotic growth. The built-in strainer gives you Greek-style thickness without muslin cloth or extra bowls.