Baked Mango Yogurt, is a healthy baked yoghurt dessert which is perfect for any occasion.
This baked yogurt dessert is another version of famous Bengali Bhapa Misti Doi. For Bhapa doi, we need to steam the curd and here we are baking it using water bath.
You must be thinking, “What is water bath?”
Well, in this method we bake the curd by placing it in a pan filled with water. This technique makes the curd more firm and stable.
Baked with cream and flavored with mango, this #bakedyogurt dessert has a creamy texture and amazing flavor which comes from mango.
Click here to watch the full video recipe
But if you are like me who like to read step-by-step process then continue reading.
This baked mango yogurt is a delicious and healthy recipe that you can have any time any day. You can bake baked yoghurt without mango pulp but I love baking this in summers because addition of mangoes takes this recipe to another level.
Baked Mango Yogurt
When I first made baked curd, trust me, I felt as I am having baked cheese cake. After that day, I named it “Indian Cheese Cake”.
To recipe is amazingly delicious and totally fuss free. Made with just 4 ingredients, this is a totally easy recipe that even kids can do without any supervision.
Unlike baked cheesecake, where the ingredients are not so easily found in kitchen, ingredients required for #bakedyogurt are easily available at home. And that makes the mango baked yogurt, a favorite recipe for all.
Let’s start the recipe!
MW Convection Temp
PS: Use conversion table to switch recipe between grams and cups.
Baked Mango Yogurt Recipe
In a bowl, add hung curd and mango pulp. I prefer using hung curd as it gives the feel of cheesecake to my baked yogurt however you can use regular curd as well. But in that case, the baked yogurt will not be that firm.
For mango pulp, I have used Safeda mangoes, a famous variety of mangoes easily available across India. This variety of mango is called Safeda in the northern part of India however, it is famous as Badami or Banganapalli in the southern part of India.
The origin of this mango is Andhra Pradesh. The color of this variety of mango is light pale but it is full of flavors. You can use any variety of mango available at your location. The quantity will remain same.
Now add Condensed milk and fresh cream to rest of the ingredients.
PS: If you like to make homemade condensed milk, click on the link to check the recipe.
The sweetness from the condensed milk and mango pulp is sufficient to make this dessert sweet so there is no need to add any additional sweetener.
Using a whisker, whisk everything until combines.
Have you noticed this recipe doesn’t need any flour or butter or oil? Isn’t it amazing?
The mixture is ready. Now pour it into a ramekin. I have used 6 inches large size ramekin but in case you don’t have large one, you can divide the mixture into 3 small ramekins and bake.
There is no need to grease the ramekins.
Place the ramekin in a large size cake tin or tray and cover the ramekin with an aluminum foil.
Fill the cake tin with water. We are going to bake the yogurt using water bath method.
Fill the water up to half of the ramekin height. The aluminum foil will not let the water getting into curd during baking.
Now bake it in a preheated oven at 180 °C for 35 minutes.
It is always good to bake it for extra 5 minutes in case you are not sure about the doneness but do not under-bake it else you will not get that perfect creamy texture.
After 35 minutes of baking, take the tin out from the oven carefully. Remove the aluminum foil. It will be really hot so be careful.
The baked mango yogurt is ready but it needs resting. So keep it in refrigerator for 2 hrs. and then serve.
It tastes good when served chilled.
You may like to add some chopped fruits or some nuts to add that crunch and bite to this amazing dessert while serving.
Now try this recipe and share your feedback. Till then happy baking!
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- 150 gm Hung Curd
- 50 gm Fresh Cream
- 100 gm Mango Pulp
- 80 gm Condensed Milk
- In a bowl, add hung curd and mango pulp.
- Now add Condensed milk and fresh cream to rest of the ingredients.
- Using a whisker, whisk everything until combines.
- The mixture is ready.
- Now pour it into a ramekin.
- Place the ramekin in a large size cake tin or tray and cover the ramekin with an aluminium foil.
- Fill the cake tin with water.
- Now bake it in a preheated oven at 180 °C for 35 minutes.
- After 35 minutes of baking, take the tin out from the oven carefully.
- Remove the aluminium foil.
- Keep it in refrigerator for 2 hrs and then serve.
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.