This is a typical dessert from Western State of India, Gujrat. Being a Gujrati I love preparing this version of the shrikhand in the summers. Serve it with puries (fried Indian bread) as a part of the meal or on its own as a dessert, delicious any ways.
2 cups hung yoghurt
1 cup ripe mango pulp
6 tbs powdered sugar
- Beat all the ingredients together with a hand blender until very smooth and there are no lumps.
- Serve chilled.
NOTE: To make 2 cups of hung yoghurt, strain 1kg full cream yoghurt in a fine muslin cloth for overnight in the fridge.