Making dessert with Mango is a little difficult for me, as I like to eat the fruit alone and, whenever I plan a dessert with Mangoes, I hope you’ve already guessed what happens at that moment, oh yes, I end up eating half of it, most of the time. This Aam Doi was long due. I had a plan to make it last year, but that didn’t happen. Finally made it recently when Baba (father) brought 7 kg of Himsagar (It’s a popular mango variety from West Bengal, India) from Kolkata. The last few were left, and they got used up for good.

I’ve made a few versions of Baked Yogurt previously. But after having it, I felt that this was the best-baked yogurt I’ve ever made. Creamy, smooth, bursting with fresh Mango flavour, this is something to die for! It’s a quick version that can be made with easy ingredients at home. So give this a no-miss.

Aam Doi/Baked Mango Yogurt

Seves: 6-7 People

Ingredients

• Fresh thick yogurt – 1 cup
• Condensed milk- 1 cup (I used Milkmaid)
• Pulp of 1 Ripe Mango
• Pistachio (optional) – 2 tbsp (chopped)

Method

Add the mango pulp to a mixer/grinder, blitz until smooth, keep it aside.

In a bowl, mix in all the ingredients. I used a hand whisk for the mixing part. Divide the yogurt mixture equally into ramekins or ovenproof bowls. Sprinkle the chopped pistachios on top.

Preheat the oven at 180 degrees C. Arrange a baking tray. Pour some hot water into this. The water should reach half way up to the ramekins/bowls. 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.

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 prefer, enjoy!