Step-by-Step Instructions

1. 1.Prepare Hung Curd

   Place fresh curd in a muslin cloth or cheesecloth over a sieve. Gently squeeze the cloth to drain excess whey. Let it hang or sit in the refrigerator for at least 2-3 hours (or overnight) until all the liquid has drained, resulting in thick hung curd.

2. 2.Prepare Mangoes

   Wash the ripe mangoes thoroughly. Cut them into halves, then score the flesh in a criss-cross pattern without cutting through the skin. Scoop out the diced mango pieces. Set aside some diced mango for topping and mash or blend the remaining mango flesh to make a smooth mango pulp.

3. 3.Combine Ingredients

   Transfer the prepared hung curd into a mixing bowl. Mash it with a spoon or whisk until it becomes smooth and creamy. Add the mango pulp to the mashed hung curd. Whisk the mixture thoroughly until it is well combined and smooth.

4. 4.Add Diced Mango

   Gently fold in some of the diced mango pieces into the mango-curd mixture.

5. 5.Assemble and Chill

   Spoon the Mango Shrikhand mixture into individual serving bowls or a larger glass dish. Top with the remaining diced mango pieces. Drizzle condensed milk generously over the shrikhand. Cover the dish with aluminum foil or plastic wrap and freeze for at least 2-3 hours, or until it is well set and chilled.

6. 6.Serve

   Serve the chilled Mango Shrikhand as a refreshing dessert.