Place a strainer over a bowl. Place the muslin cloth and add the curd. Tie the cloth. Refrigerate for minimum 6 hours. The whey will settle in the bowl. Discard this whey and hung curd is ready.
Peel and chop mangoes and make a puree of the pulp.
Powder sugar and and set it aside.
Soak saffron strands in warm milk for 10 minutes.
Add hung curd and powdered sugar in a bowl and whisk it nicely.
Now add mango puree, saffron milk, cardmom powder and mix well.
Pour in serving bowls and refrigerate for 2 hours.
Garnish with pistachio and chopped mangoes and serve.