Leave plain yogurt covered in a fresh muslin cloth, close and hang, and let it dangle for 6–8 hours or over night. It removes the water content and yields thick hung curd.
Peel and chop 1 cup ripe mango. Puree it in a smooth, lump-free manner. Use sweet mangoes so the flavor remains natural.
Melt ½ cup dark chocolate in a double boiler or microwave. Allow it to cool to room temperature so it doesn't curdle the yogurt.
In a bowl, mix whisked hung curd well. Mix in mango pulp and melted chocolate. Mix gently until a smooth combination and creamy texture is achieved.
Chill the shrikhand in the refrigerator for 1–2 hours. Decorate with chopped nuts, mango cubes, or chocolate curls before serving for an added touch.