If using whole milk yogurt, you will need to strain the excess whey/liquid to make hung curd.

Place a mesh sieve on top of a large bowl. Then line the sieve with a muslin cloth or cheesecloth. Pour the whole milk yogurt on top of the sieve, and use the back of a spoon to press the yogurt into the cheesecloth or muslin.

Next, tie a knot on the cloth. Then place a heavy object on top (such as a bowl filled with water) to help strain the yogurt. This will take at least a few hours, or even overnight. Place the bowl in the fridge.

After a few hours, untie the knot to check the yogurt. It should be quite thick. Transfer the thickened yogurt or hung curd to a bowl.

If using greek yogurt, you can skip this step entirely.

If using fresh mangoes, chop and cube the mangoes.

In a bowl, add the hung curd or Greek yogurt. Then add cardamom powder and mix well for a few minutes using an electric beater or whisk. The mixture should be creamy, without any lumps.

Next, add the mango pulp.

Add sugar, and mix.

Adjust the amount of sugar to your taste. If using fresh mango pulp, the mangoes may be tangier, and you might need more sugar. Canned mango pulp tends to be sweeter.

Finally, add a few strands of saffron and mix well.

Pour the mixture into a large serving bowl or small ramekins for individual servings. Garnish with sliced pistachio.

Chill the mixture until ready to serve. Mango Shrikhand will last for 3-5 days in the fridge.