Summers hold very special memories for all of us. That time of the year, when making pickles, papads  and of course mangoes. Summer with cousins, extended family and mangoes are a yummy combination. Come mangoes, I like to try incorporating in many yummy foods. Other than eating it all by itself. Today, I am sharing recipe of Amarkhand.

Almost all marriages/ festivals this season is not completed without Aamras or Amarkhand, thanks to the king of fruits season. This is also a version of Frozen Yogurt, but with the goodness of mango pulp. The tanginess of the hung curd when blended with the sweetness of mangoes. 😛


Serves: 4

Here’s the recipe:


  • Hung curd: 1 1/2 cup Recipe here
  • Powdered Sugar: 1 cup  (see notes)
  • Cardamom powder: 1 tsp  (optional)
  • Mango: 1 medium sized


  1. Chop the mango roughly and blend till smooth.
  2. Take the hung curd in a bowl, add the powdered sugar and beat till it becomes smooth.
  3. Add the mango pulp and cardamom powder and beat with a electric beater or egg beater for 5 minutes.
  4. Refrigerate and serve chilled with poori or as dessert.



Adjust sugar according to the sweetness of mangoes. If the mango is sweet reduce the quantity of sugar and vice versa.


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