Baked Aam Doi (Baked Mango Yogurt)
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
- 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
- Preheat oven to 180 C or 350 F.
- Tie the yogurt in a muslin cloth and squeeze out the water, leaving it suspended over a bowl for an hour or two.
- 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.
- 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.
- Use a whisk to beat it until smooth and no lumps remain.
- Pour into individual oven-safe ramekins or in a large ceramic/glass oven-friendly bowl.
- 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.
- 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.