800ml– 3 1/3 cups mango pulpfresh or tinned (this quantity is a guide only. You need to use the same amount of mango pulp and hung yogurt, so you will need to measure the hung yogurt before mixing it with the mango pulp to get the precise proportions).
4tbspcaster sugaror to taste
1.5tbsppistachiosslivered (or crushed)
1.5tbspalmondsslivered (or crushed)
You will need a very thick yogurt to make Aamrakhand and to obtain this you need to make “hung curd”.
Line a colander with a cheese cloth, put it on top of a big bowl and pour the yogurt in the cloth. Bring the four corners of the cheese cloth together and twist it to squeeze out the whey over the bowl. Do that until it drips less, then tie the top of the cloth just above the yogurt with string and put it back in the strainer.
Put it in the fridge to drain for at least 2 hours (but I prefer to drain it overnight as the thicker the hung curd, the creamier the final Aamrakhand).
The next day, purée the mango till smooth and strain it.
Put the hung curd, sugar, puréed mango, and cardamom powder in the bowl of an electric mixer fitted with the whisk attachment and whisk until fluffy and smooth.
Divide into serving cups and decorate with the nuts.
Refrigerate it for a couple of hours before serving it cold.