To begin making the Amrakhand Recipe - Mango Shrikhand, prep all the ingredients and keep them ready.

Peel the mangoes. Chop and puree 3 of the mangoes. the remaining 3 mangoes, chop and keep aside to be used as a topping.

First begin with making hung curd. Line a strainer with a clean muslin cloth or a cotton hand kerchief. Place the strainer over a deep bowl. Pour the curd into it and bring edges of muslin cloth and tie on the edge lightly to refrain curd from overflowing.

Gently press and let the whey water drip.

Keep this in the fridge along with the deep bowl beneath the strainer, for 12 to 15 hours. I kept it overnight, so the entire whey water drips and collects in the bowl below and we get a rich creamy hung curd.

After the specified time, take the hung curd out from the cloth and place it in a large mixing bowl.

Next to make the powdered sugar, add the sugar into the grinder jar along with 2 pinches of saffron.

Add sugar to the hung yogurt along with the mango puree and beat well to combine until creamy. 

Once done, refrigerate the Mango Shrikhand for another couple of hours for the flavours from the mango and saffron to get infused into it and for it to get a beautiful colour as well.

When you are ready to serve, scoop out a large tablespoon or two of the Mango Shrikhand into dessert bowls, top it with crushed pistachios and chopped mangoes and serve.

Serve the Amrakhand Recipe - Mango Shrikhand as a dessert or along with your main course like Puri, Batata Nu Shaak and Kadhi.