Step-by-Step Instructions

1. 1.Prepare the Mango

   Take one small Alphonso mango. Cut it into halves, then use a spoon to scoop out the pulp. Cut the pulp into small, even pieces. Reserve some chopped mango for garnish.

2. 2.Make Mango Puree

   Transfer the majority of the chopped mango pieces to a mixer jar. Blend until you get a nice, fine, and creamy mango puree. Transfer the puree to a bowl and set aside.

3. 3.Prepare Hung Curd

   To make hung curd, take 500 ml of full cream milk and prepare curd. Transfer the curd to a muslin cloth and place it in a strainer or sieve over a bowl. Let it sit for several hours (or overnight in the refrigerator) to release all the excess water, resulting in a thick and creamy hung curd.

4. 4.Combine Hung Curd with Flavorings

   Transfer the prepared hung curd to a mixing bowl. Add 1 tablespoon of powdered sugar and 1/2 teaspoon of cardamom powder. Using an electric whisk, beat the hung curd for about 1 minute until it becomes nice, thick, and creamy, ensuring no sugar crystals remain.

5. 5.Mix in Mango Puree

   Add the mango puree prepared earlier to the whisked hung curd mixture. Continue whisking with the electric mixer until the mango puree is thoroughly combined with the hung curd, creating a smooth, yellow, and creamy shrikhand mixture.

6. 6.Assemble and Garnish

   To assemble, take two small serving glasses. Add a layer of the mango shrikhand mixture to the bottom of each glass. Top with a few chopped mango pieces. Add another layer of mango shrikhand, and finally, garnish with more chopped mango pieces, a few saffron strands, and a sprig of fresh mint.

7. 7.Serve Chilled

   Serve the mango shrikhand immediately, ensuring it is nice and cold for the best taste and texture.