Ingredients
- 500g Chakka (Hung curd; you can use greek yogurt if the former is not available)
- 50g Purios Alphonso Mango Powder
- 500g sugar
- 120 ml water (room temperature)
Directions
- Prepare the curd and sugar mixture in advance: Combine both ingredients and leave it covered overnight. Next day it should be a homogenous mixture.
- Make a thick mango puree by adding water to the alphonso mango powder. Whisk it to make sure that all particles have dissolved.
- Pour the mango puree into the yogurt & sugar mix and blend. You can use an electric mixer with a whisk attachment, a hand mixer, or a stand mixer.
- Mix till it's smooth with a uniform mango yellow colour.
- Chill before serving.