Aam doi I Baked mango yogurt

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This aam doi l baked mango yogurt recipe is very easy to whip up and requires very little hands on time. Just mix together a few ingredients and pop it into the oven. After that, chill in the fridge and then enjoy the creamy delicacy.


Just when I thought warmer and brighter days are well and truly here, the weather takes a turn. The temperatures have dropped with the night time ones in the low one digits. Oh well! One can’t fight nature and has to make do with whatever is on offer.

Memories-

Back in India, the mango season has started and this delicious fruit brings back so many fond memories of gorging on this golden fruit on a hot summers day. Visits to my eldest aunt’s place would lead us straight to the huge mango tree in their garden from where the delectable fruits would be hanging, ready to be picked and enjoyed. And enjoy, we certainly did to our heart’s content.


Here in the UK, I haven’t had the chance to lay my hands on some fresh mangoes, so trying to bring in some sunshine with some delicious aam doi / baked mango yogurt. I have used canned mango pulp to do the job; if you have fresh ripe mangoes on hand, you can of course, use that instead.


It needs just a few ingredients and is easy to put together. Once it comes out of the oven, all you need to do is chill in the fridge and serve. Very little hands on time is required in this recipe, so if you need an easy to make something for a dinner party, this is it. It can be made the previous day and left to chill in the fridge overnight, ready to serve the next day.

Continue reading for the full recipe / video for Aam doi l Baked mango yogurt


All the baking recipes on this website can be found here.

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Recipe card-

Aam doi I Baked mango yogurt

Sunita Bhuyan
An easy baked mango yogurt recipe
Prep Time 10 mins
Cook Time 45 mins
Chilling time 4 hrs
Course chilled dessert, Dessert
Cuisine Indian
Servings 3 servings

Ingredients
  

  • 1 cup Greek Yogurt
  • ¼ cup condensed milk
  • ½ cup mango pulp (I used canned)
  • ¾ tsp crushed cardamom
  • a few strands of saffron

To garnish-

  • a few saffron strands
  • a little chopped pistachios

Instructions
 

  • Pre heat the oven at 180 deg C.
  • In a bowl, add the yogurt, condensed milk and mango pulp and whisk well.
  • Add the crushed cardamom and whisk in.
  • Add the saffron strands and whisk in.
  • Spoon the mixture into ramekins. Arrange a few strands of saffron on top of each.
  • Cover the tops of each with a piece of foil.
  • In a deep baking dish, add some water and arrange the ramekins in it.
  • The water should come up to about a quarter of the way up the sides of the ramekins. At this stage, add more water if needed to come up to the desired level.
  • Place the dish in the centre of the pre heated oven and bake for 45 minutes.
  • Remove the dish from the oven and remove the foils.
  • Carefully remove the ramekins from the water bath and cool completely.
  • Cover the ramekins with pieces of cling film and place in the fridge to chill for at least 4 hours.
  • Remove from the fridge and garnish the top with some chopped pistachios and serve.

Video

Keyword aam doi, baked yogurt, baking, cardamom, chilled dessert, condensed milk, dessert, doi, easy dessert, fruity dessert, greek yogurt, mango, mango dessert, mango yogurt, pistachio, ripe mango, summer fruits, vegetarian

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Until next time,

Sunita

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