Peel & roughly chop the ripe mangoes & blend it nicely smooth, in a blender jar & make its purée-

Strain & boil this purée by mixing the measured sugar/honey to it & reduce its quantity to almost half (this can be refrigerated for about a week’s time) & set aside...This procedure of cooking the mango or any fruit juices or pulps increases its shelf life than, while using it absolutely raw

Now, in a mixing bowl: Add in the hung curd (as much is required) & the this thickened mango purée & whisk well until its absolutely fluffy & well aerated- Add in some finely chopped dry fruits (optional)

Plate out into the serving bowls or platters- Garnish it with some more freshly & finely chopped mango pieces & a handful of the dry fruits & also, a few saffron strand- It’s completely your own call....ENJOY