Summer and Mangoes are equal to me…I like this fruit and I love everything about this fruit. I’m not that person who loves fruit, I’m not a fruit lover, a fruit hater mostly. 😛 But there are some fruits I like and this is the only fruit I love! Making dessert with Mango is little difficult for me, as I like to eat it alone and whenever I plan a dessert with Mangoes, hope you are guessing what can happen that moment, yes, I ended up eating half of it most of the times. This Aam Doi was a long due, I had a plan to make this last year, but that not happened. Finally made it this time when Baba (my father) brought 7 kg of Himsagar (It’s an extremely popular mango, originating from West Bengal, India) from Kolkata. The last few left, so I just decided that I need to make this NOW.
I’ve made few versions of Baked Yogurt previously. But after having this, I felt that this is the best baked yogurt I’ve had till date. Creamy, smooth bursting with fresh Mango flavor, this is something to die for! It’s s a very easy version, what can be done very quickly with simple ingredients at home. So give this a no miss.
Aam Doi/Baked Mango Yogurt
- Fresh thick yogurt – 1 cup
- Condensed milk- 1 cup (I used Milkmaid)
- Pulp of 1 Ripe Mango
- Pistachio (optional) – 2 tbsp (chopped)
Add mango pulp in a mixer/grinder. Grind until smooth. Keep aside.
Mix in all the ingredients very well in a bowl. I used a hand whisk for mixing. Divide the yogurt mixture equally into ramekins or ovenproof bowls. Sprinkle the chopped pistachios on top.
Pre heat the oven at 180c. Arrange a baking tray. Pour some hot water into this. The water should reach half way up to the ramekins/bowls, not more than that. Place this carefully into the oven. Bake for 20-25 minutes or until the top looks set. The yogurt mixture will be foaming a bit during the time of baking, this is absolutely normal, don’t worry about it.
Remove from the oven. Now carefully take out the bowls/ramekins from the water bath. Remember the water is very hot. Cool at room temperature. Refrigerate for 2-3 hours. Serve cold or at room temperature, as you like.