Mango Shrikhand, also known as Amrakhand is a traditional dish from the Maharashtrian cuisine. It is made with hung yogurt and ripe, sweet mango purée. It’s a no cook dish, very simple to make and absolutely delicious.
Chilled, rich, creamy and delicious mango shrikhand served with hot puris is an absolute delight to the palate and a perfect breakfast for summer.
I had made this at home few days back for breakfast. My family loved it and I hope you all would like it too:)

Ingredients
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Yogurt ( curd)- 21/2 cups
Ripe mango purée – 3/4th cup
Powered sugar – 5-6 tbsps
Cardamom powder – 1/4th tsp
Crushed almond – 2 tbsps
Method
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Take a clean muslin cloth and spread it over a colander. Keep a tall vessel under the colander to collect the dripping water.
Add yogurt to the cloth, collect the ends of the cloth, twist it gently to tighten it and put a knot and let it be on the colander.
The water from the yogurt will drip and get collected in the vessel.
Keep it in the refrigerator overnight or 5-6 hours to get thick yogurt.
Add the thick yogurt, mango purée, powdered sugar, cardamom powder and crushed almonds ( reserve a little to garnish)
in a bowl and whisk till its blended well.
Refrigerate the shrikhand for 1-2 hrs.
Garnish with crushed almonds and serve the chilled shrikhand with hot puris:)