1.5 cups mango puree from 2 large sweet mangoes (puree their pulp in a blender)
6-7 tablespoons powdered sugar (adjust to taste)
1/4 teaspoon cardamom powder
Saffron strands to garnish, optional
Place a strainer over a large bowl. Place a muslin cloth on top of the strainer. Transfer the DAH! Alphonso Mango Lassi to the muslin cloth, then bring the edges of the cloth together to tie in a knot.
Place in the fridge overnight.
In the morning, the yogurt will be super thick and completely strained. Transfer it to another bowl and using a whisk or hand blender, whisk until the yogurt is smooth and creamy.
To that, add the mango puree, powdered sugar, and cardamom powder.
Mix until everything is well combined. Chill the Shrikhand for 1 to 2 hours before serving. Garnish with some nuts and saffron strands, serve, and enjoy!