Saffron strands for garnishing + chopped mangoes or mango puree for garnishing
3tbspsSugar
Instructions
Prep – Work
Wash and peel the mango skin. Puree the pulp and set aside about 1 cup. I used the Mexican variety mango that we get here, and I chopped the flesh from one and a half mangoes and used the remaining for garnishing.
Steps
In a wide mixing bowl, add the Greek Yogurt, mango puree, sour cream, sugar and cardamom powder and mix well.
Using a whisk or hand blender mix them all together.
Add this mango mix to individual ramekins.
Garnish with saffron strands and chopped mangoes and refried rate them.
If you are planning to serve immediate, freeze it for 5 minutes.
That’s it. Yummy amrakhand is ready.
Notes
Sour Cream is entirely optional.
I went with 1:2 ratios for yogurt to mango puree but you do equal proportion or the other way round too.
The sky is the limit for garnishing. You can add chopped nuts or other fresh fruits that compliment mango or dried fruits or honeycomb biscuits or sugar sprinkles or candies and what not. :-)