Use full-fat yogurt and hang in a muslin cloth for 6 hours to remove the water and whey to make your shrikhand rich and creamy.
Alphonso mangoes are the best to get the perfect vibrant color and sweet flavor.
Puree mango pulp to a smooth consistency to remove all the lumps for the best experience.
Chill the hung curd and mango pulp before mixing to make a thick and fresh Amarkhand with no curdles.
Add powdered sugar gradually and taste as you mix to avoid making it too sweet as ripe mangoes will already be sweet naturally.
Mild spices like cardamom powder and saffron strands brings a floral flavor and aroma.
To enhance the appeal, top amarkhand with chopped pistachios, almonds, and mango cubes.