Mango Shrikhand (Amrakhand)

Nothing says summer like shrikhand with mango (or that horrendous portmanteu, ‘amrakhand’. And don’t get me started on whether this is shrikhand or matho).

Of course, all good things start with slowly ripening Alphonso mango.

Hang the yoghurt, allowing the whey to trickle out, to make your solid ‘greekish’ yoghurt — creamy, but not runny.

Then the sugar goes in, followed by a generous swirl of mango pulp!

Result: yoghurt and mango in a deliciously twirly dance.