Instructions: Tie the yoghurt in a clean cotton cloth and hang up to drain off the whey When it is quite dry untie and place in a bowl.

Beat well with a wooden spoon or whisk adding caster sugar a little at a time.

When the yoghurt is light in texture stir in the mango pulp and chill.

Serve cold sprinkled with chirongi nuts.

This dish is a combination of two traditional sweets: shrikhand (qv) and pure mango pulp. The combination is out of this world!

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