Monday, November 05, 2012

Aam Doi - Baked Mango Yogurt Dessert

I found this recipe on Bong Mom's Cookbook but modified it a bit because the idea of using mango pulp as well as condensed milk seemed too sweet.  This is made the same way as Bhapa Doi except that condensed milk has been replaced with mango pulp. 

This is very quick and easy to make and took me exactly 10 minutes to put together and pop in the oven before setting the table for dinner.  We were so anxious to try it that we had it for dessert right after dinner today.


1 cup (8 oz.) mango pulp*
1 can Carnation Evaporated Milk
1 tub (7 oz.) Greek unflavored yogurt**
1/2 tsp. saffron, crushed

  1. Preheat oven to 300F.
  2. Blend all ingredients and pour into an oven-proof dish.
  3. Place the dish in a larger pan of water.
  4. Bake at 300F for 45 minutes or until the edges brown slightly.
  5. It's okay for the center to jiggle slightly.
  6. Refrigerate overnight and serve cold.
*   Mango pulp is available in cans in Indian grocery stores.
** Greek yogurt is thick enough that it doesn't need to be strained, which saves time.  If Greek yogurt is not available use plain yogurt that has been strained overnight or use this tip provided by Vidya for a quick way to strain yogurt:  Spread a whole ( yes all 20 pages ) newspaper on your counter, cover with cheese cloth, folded twice over. Spread the yogurt on this in a 1/2 " thin layer. Wait 10 mins and it's done! Wait a little longer and you have a nice curd cheese.

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