Froyo barks are my favourite summer dessert. And these Mango Yoghurt or Aamrakhand FroYo barks are the most perfect ones I have made.
I will start by claiming something that this Aamrakhand FroYo barks might be the best dessert you will make this summer.
Shrikhand is a dessert that is loved by all and is safe to say that it is one of the oldest desserts that existed and is authentic to India.
India’s experimentation with curd dates back to almost 400 BC. From raitas, pachadis, kadhis, mor kuzhambu to mishti doi. Dahi/curd has always been a staple in the Indian diet. So when it is in the form of sweetened, hung curd flavoured with cardamom and saffron and a few nuts, what’s not to love about it.
The Western part of India loves their sweetened dahi as much as their Eastern counterparts. Adding a mango to the twist only shoots up the dish to a new level. Aamrakhand is usually served with pooris in Maharashtra.
On the other hand frozen yogurt is a rage in the West. So why not bring both together and create a new dessert- Aamrakhand fro-yo barks.
It is very simple, first you make the aamrakhand by mixing mango puree with hung curd. Then spread it out on a tray, lined with parchment paper, top it with chopped pistachios and freeze overnight. Next day break it up and serve as an after lunch dessert. Preferably keep it frozen as it melts very quickly but can be still enjoyed as it is shrikhand afterall.
Here are some more Mango desserts for you just in case 🙂
Aamrakhand FroYo barks: Mango Yoghurt Froyo barks
- 400 gm Curd
- 3 tbsp Honey
- 1/2 cup Mango puree
- 1/4 tsp Cardamom powder
- 2 tbsp Pista chopped
- Salt- a pinch
- Hang the curd for about 30 mins, just so that about half of its water content drains off. Alternatively, you can use about 250g of greek yogurt also. Whisk the curd until smooth
- Add the rest of the ingredients and mix well. Always add a pinch of salt to bring out the flavours. You can serve as is but let's take it to the next level.
- In a tray lined with parchment paper spread the aamrakhand, dollop a few teaspoons of mango puree and swirl around.
- Then top it with chopped pistachios and let it set in the freezer, preferably overnight.
- Take out the parchment paper, break into shards and serve chilled. You can also drizzle some honey and crushed pistachios for a good measure, on top.
- You can put it in a ziplock bag and freeze it for when the mood strikes.