Hang the curd for about 30 mins, just so that about half of its water content drains off. Alternatively, you can use about 250g of greek yogurt also. Whisk the curd until smooth
Add the rest of the ingredients and mix well. Always add a pinch of salt to bring out the flavours. You can serve as is but let's take it to the next level.
In a tray lined with parchment paper spread the aamrakhand, dollop a few teaspoons of mango puree and swirl around.
Then top it with chopped pistachios and let it set in the freezer, preferably overnight.
Take out the parchment paper, break into shards and serve chilled. You can also drizzle some honey and crushed pistachios for a good measure, on top.
You can put it in a ziplock bag and freeze it for when the mood strikes.