By Nikita Toppo
Looking for a refreshing dessert this summer? Make mango shrikhand.
1 cup ripe mango pulp 3 cups hung yogurt ½ cup powdered sugar, sifted A pinch of green cardamom powder 2-3 tablespoons nuts, chopped
Place yogurt in a bowl. Add powdered sugar, cardamom powder, half the nuts and mango pulp.
Whisk well till blended. Refrigerate for 30 to 45 minutes.
Transfer into bowls and serve chilled garnished with remaining nuts.