Baked Aam Doi (Baked Mango Yogurt)

Trisha Rudra
Trisha Rudra|
Last updated on Jan 10th
My take on the traditional Bengali dessert called Mishti Doi, which has numerous variations. Aam doi, or Mango yogurt is a popular summer dessert available in many sweet shops throughout West Bengal. This particular recipe is influenced by the delectable version sold in Ballaram Mullick and Radharaman Mullick, a heritage sweet shop.
  • Prep Time10Minutes
  • Cooking Time40Minutes
  • Serves4people

Recipe Ingredients

  • Hung Curd/Yogurt (Ideally full fat) - 500 gms
  • Mangoes - 2 ripe ones, pulp removed (About 1 cup pulp)
  • Condensed milk - 1/4 cup (adjust sweetness according to taste)
  • Cardamom powder - 1/2 tsp
  • Yellow food colour/Mango essence - 1/2 tsp, optional
  • Blanched and chopped pistachios/almonds or both - for garnishing

Recipe Preparation

  1. Preheat oven to 180 C or 350 F.
  2. Tie the yogurt in a muslin cloth and squeeze out the water, leaving it suspended over a bowl for an hour or two.
  3. Meanwhile, collect the mango pulp in a bowl, by pureeing the mango pieces in a blender. Alternately, you can also use store-bought mango pulp/Aamras.
  4. In a large bowl, pour out the yogurt that you have kept tied, and add the mango pulp. Add the condensed milk, cardamom powder and mango essence if using it.
  5. Use a whisk to beat it until smooth and no lumps remain.
  6. Pour into individual oven-safe ramekins or in a large ceramic/glass oven-friendly bowl.
  7. Fill a baking tray with water so it reaches half-way up the ramekin sides. Bake them for 15 minutes, and then, cover with foil and bake for another 15 to 20 minutes, or until top is completely set.
  8. Keep inside the oven for 4 hours or minimum 1 hour, and then refrigerate. Garnish with chopped pistachios/nuts and serve it chilled.
My Tip: It's best to use sweeter and non-fibrous variety of mangoes for this, but if using fibrous mango pulp, just strain it through a sieve to remove fibers.