1.5cupsmango pureefrom 2 large sweet mangoes (puree their pulp in a blender), preferably use Indian mangoes like Kesar, Alphonso
6-7tablespoonspowdered sugaralso known as confectioners sugar, adjust to taste
saffron strandsto garnish, optional
Place a strainer over a large bowl. Then place a muslin cloth on top of the strainer. Transfer the Greek yogurt to the strainer.Bring the edges of the muslin cloth together and tie into a knot.
Place some heavy object on top, I placed a mortar. Leave for 3 to 4 hours for the yogurt to strain. You can keep this bowl inside the fridge if it's very hot where you live, I just leave at room temperature. If using regular yogurt, you would follow the same steps but leave the bowl inside the refrigerator overnight.
After 4 hours, the yogurt will be super thick and completely strained. Transfer the yogurt to another bowl and using a whisk or hand blender/stand mixer, whisk until the yogurt is smooth and creamy.
To that, now add mango puree (which I made from 2 large sweet mangoes by just blending their pulp in a blender), powdered sugar and cardamom powder.
Mix until everything is well combined. You can also add few saffron strands (dissolved in 1-2 teaspoons warm milk) at this point. Chill the shrikhand for 1 to 2 hours before serving. You can also garnish it with some nuts and saffron strands before serving.
Use fresh sweet mango pulp for best taste. You can use canned mango pulp but it won't taste the same.
You can make this shrikhand using regular yogurt too, tie the yogurt in a muslin cloth. Take a large bowl, place strainer over it and then place the tied muslin cloth over that strainer. Let it strain overnight in the fridge.
Do not use 0% Greek Yogurt for this recipe, whole Greek Yogurt works best.
Adjust sugar to taste, you might not want to less sugar if the mangoes are sweet enough.
Shrikhand tastes best when chilled so I recommend to chill 1 to 2 hours before serving.