Mango Yogurt (Aam Doi )

Today we will make Mago Yogurt or Bengali Aam Doi. There are two ways to make this bong delicacy. One is the baked method another is not baked. We will check out both the process today.

Being a bong, sweet is always a part of my food habits. Even if I say sweet is a part of my life, it won’t be wrong. All my friends and family know that I am a sweet freak and no matter what kind of or what it is made of or from which part of the world it is, if it’s sweet it’s my kind of food. Since my childhood, I have loved sweet yogurt or misti doi a lot. As I grew up new varieties of yogurt started coming in the market, like chocolate, mango, etc. One of the famous varieties is Aam (Mango) Doi and it’s available in almost all famous sweet shops of Kolkata nowadays. I bought many times for my sweet tooth from big joints like Balaram Mallick, Bancharam, and some small shops too. The taste was good but a bit different every time and believe me it’s damn costly. So, I decided to make it at home which will be cheaper and healthy too. After being tasted by my friends and family, everyone said “Why didn’t you make it earlier?” I just smile….

Mango Yogurt
Mango Yogurt

The main ingredients of this dessert are Curd, Condensed Milk, Milk, and Mango pulp. Other than mango all ingredients are available throughout the year. So, you can make plain yogurt around the year.

Mango Yogurt (Aam Doi )

As mango is very important or I should say the key ingredient of this dessert, I would like to tell you about the type or quality of mango that should be used in this recipe. The most appropriate mango for this recipe is “Himsagar Aam”. It doesn’t mean that you cannot use any other mango. Any mango will do if it has enough flesh without the threads and is sweet.

 Process:

Choose a sweet fleshy ripe mango and mash it into pulp with the help of your food processor. The pulp consistency should be thick and smooth. If you feel any threads are there, you can strain them once. Though I like my Mago pulp a bit rough and not very smooth. You can make it as per your wish but it has to be thick.

The next ingredient is curd. Use a muslin cloth to hang the curd for a few hours or overnight to get solid thick hung curd out of it.

The condensed milk is available in the market or you can make it at home. I used store-bought this time.

Milk is another important component here. You can use evaporated milk or you can just boil the normal whole milk and bring it to half of the quantity and use it in the recipe. First mix the condensed milk and the Mango pulp with the help of a whisk or electric hand beater in a bowl. Keep it aside.

Then churn the Hung curd in a different bowl. Add the milk into the curd when it’s lukewarm and mix evenly. Make sure there is no lump in the mixture. It’s very important to add warm milk because it will help the bacteria to grow and convert the whole mixture into yogurt.

Now add the curd mixture into the mango pulp mixture and whisk or beat to incorporate fully.

Then pour the batter into small bowls or a large bowl and keep it at room temperature overnight or till it’s converted to yogurt.

If you are in a hurry then you can use the microwave or baking process too. Preheat your oven at 100 degrees centigrade and then switch it off. Then put all the bowls in the oven and leave them for 2 hours roughly. If you are in a hot and humid condition, then this time is enough for the yogurt to set.

 Then refrigerate it for 2 to 3 hours to chill after its set in both the method and serve chilled.

The Recipe:

Ingredients:

Hung curd 1 cup

Condensed milk 1 cup

Evaporated milk 1 cup or whole milk 500ml and reduced it to 200ml.

Mango pulp 1 and 1/2 cup

Method:

Mash the Mango to get pulp with the help of your food processor and keep it aside.

Hung the curd overnight or at least 2 to 3 hours to get the thick hung curd. Then churn the thick curd with the help of a whisk or hand beater and keep it aside. If you are using whole milk then bring it to boil and cook it at a simmer till reduce it to 200ml.

Now mix the mango pulp with the condensed milk and mix the curd with the milk when it’s lukewarm (not too hot or not too cold). Please make sure that there is no lump in the curd mixture.

Then pour the curd mixture into the mango pulp mixture and beat it again to incorporate everything.

Pour into bowls and keep at room temperature overnight.

In the morning keep it in the freezer for 2 to 3 hours to chill. Serve chilled.

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