Here's how to make Mango Shrikhand at home.

Hang the Curd, take regular curd, tie it in a muslin cloth, and hang it for 4-5 hours or overnight in the fridge. this removes excess water and leaves behind thick, creamy hung curd.

Prepare Mango Pulp, peel and chop ripe mangoes, and blend them into a smooth pulp strain for an extra silky texture.

Whisk the Hung Curd, and transfer the hung curd into a bowl. whisk until smooth and creamy, no lumps.

Mix Mango & Flavors, add mango pulp, powdered sugar, cardamom powder, and saffron milk. mix until everything is well combined.

Chill it well, refrigerate the shrikhand for at least 1-2 hours to enhance the flavors, and serve it cool.

Garnish & Serve, top with chopped pistachios, almonds, and a few saffron strands. serve chilled in small bowls or dessert glasses.