Jun 25, 2018 / by Manisha Goyal / 0 comment

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The scorching heat is to be blamed coz that made me gorge bucket full of ice creams and kulfis 🙈

But that guilt was bad so I thought why not switch to something healthier which would be equally scrumptious and would satiate my craving.

Mishti doi – one of the most popular dish in West Bengal. And Having stayed here for a more than a decade now I can’t deny the fact that I’m so much in love with this particular dessert.

Here, I’ve made Baked Mango Yogurt which is a variation of mishti doi, perfect for single serving and summers when you’ve mangoes in abundant.


Mango pulp – 1 cup

Condensed milk – 1 cup

Thick yogurt – 1 cup (I’ve used Greek yogurt here)

Cardamom powder – 1/4 tsp

Mint leaves for garnishing


Preheat the oven at 180c.

In a bowl, add the mango pulp, condensed milk and yogurt.

Using a hand whisk, mix it well.

Add in the cardamom powder and mix well.

Divide the mango mixture equally into ramakein bowls or pour in a baking dish.

Arrange the bowls on a baking tray and pour some hot water in the tray.

The water should reach half way up to the

bowls, not more than that.

Place the tray carefully into the oven.

Bake for 20-25 minutes or until the top looks set.

Remove from the oven. Now carefully take out the bowls/ramekins from the water bath.

Cool and chill the baked dessert for around 2-3 hours in the refrigerator

Garnish with mint leaves.

Serve chilled.


You can use canned mango pulp as well.

Silvered Pistachios or saffron strands can be used for garnish.

When removing the tray from the oven, remember the hot is very hot. So please take care.



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