Mango Baked Yogurt
Mumbaikars have already welcomed summers. Can the delectable Alphonso Mangoes be behind!! Since La Familia was craving for a soothing cold desserts, I thought of coming up with an egg free, one-bowl recipe of Mango Baked Yogurt. It’s really quick to make with only 4 ingredients that the recipe calls for.
I have a love-hate relationship with Mangoes. While I love eating raw mangoes in various forms like Mango Panna, Pickle, Chunda, Chutney etc., I don’t like to eat the ripen, sweet Mangoes. In fact I have never eaten the ripen Mangoes ever in my life. Yes I am kind of the odd man out in the family which otherwise loves gorging upon Mangoes.
I made these Mango Baked Yogurt to celebrate my 3rd Engagement Anniversary which was on 29th this month. Due to the ongoing lockdown courtesy COVID-19 Pandemic, I had very limited ingredients to make a dessert. In fact I made the Yogurt for the recipe requirement at home itself (my first attempt at it). Thankfully I could source some good quality Alphonso Mangoes for the same a day prior.
Did you know I baked these yummy Mango Baked Yogurt in my microwave in convection mode?? Unfortunately, my oven has broken down since last month hence I am kind of restricted towards baking stuff. However, thank god for the convection mode of Microwave, I could do the baking with ease. You may easily make them on your induction/ gas cooktop in case you don’t have either of the appliances.
Frankly, this lockdown period has been daunting for all of us. As much as I want to bake and try new recipes, doing home chores and cooking all day long drains out all the energy. However, such quick and easy recipes are a keeper as they will cheer everyone instantly. Most noteworthy thing about this recipe is that its very versatile in terms of its mode of cooking. Not only it can be made in an oven or a microwave with convection mode and even on the induction/ gas cooktop. Here are the 2 ways to make Mango Baked Yogurt at home:
Oven/ Microwave on Convection mode:
Pre heat the oven/ microwave at 130 degrees Celsius. Pour the mixture into your baking dish and place it onto a larger baking dish and fill it with 1 inch height of hot water. Bake the Mango Baked Yogurt in the water bath at 130 degrees Celsius for 12-15 mins. The timing depends from oven to oven. In comparison to the regular oven, it takes slightly longer in the convection mode of microwave. The Mango Baked Yogurt should be set from the edges and jiggle slightly in the middle. Upon touching the surface….it should not stick to your fingers.
Induction/ Gas Cooktop mode:
Pour the Mango Baked Yogurt mixture into a dish that will fit into your steamer/ cook-pot. Add water into the steamer/ cook-pot and place a stand. Keep the baking dish onto the stand and let it steam on low flame/ heat for 12-15 mins such that the top is set to touch and the middle jiggles a bit.
Once the Mango Baked Yogurt is ready, allow it to cool down completely and thereafter let it chill in the refrigerator. Before serving, you may top it with diced mangoes, maple syrup, chopped nuts as per your liking. It is best served after being resting in the refrigerator for 2-3 hours.
Without further ado….let’s see what all it takes to make this creamy, delectable and comforting Mango Baked Yogurt. If you make it at home, please share your creations on Facebook or Instagram and tag us using the following accounts.
Facebook Page: Meraki Delights
Instagram Account: @meraki_delights_blog
Mango Baked Yogurt
A quick, one-bowl recipe of smooth, creamy chilled mango based dessert.
Ingredients
- 250 gm Yogurt homemade/ store bought
- 200 gm Condensed Milk I used Amul Mithai Mate
- 200 gm Fresh Cream i used Amul Fresh Cream
- 200 gm Mango Puree I used puree of 2 Alphonso Mangoes
Instructions
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In a bowl whisk the yogurt so that there are no lumps in it.
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Then add the Condensed Milk, Fresh Cream and Mango cream and mix everything together until you get a homogenous mixture.
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Pre heat the oven to 130°C and boil some water on your cook top
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If using ceramic Ramekin bowls like I did then pour the Mango Baked Yogurt mixture into 5 ramekin bowls equally. You may choose to bake the entire quantity into one large baking dish as well.
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Place the filled Ramekin Bowls/ baking dish into a larger baking dish and pour the boiling water upto a height of 1 inch.
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Bake the Mango Baked Yogurt in the water bath at 130°C for 12-15 minutes until the sides are set and the middle is jiggles slightly. Upon touching the surface, if nothing comes onto your finger then the Mango Baked Yogurt is ready.
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Refer to the 2 ways of baking the Mango Baked yogurt in the Blog's main body in case you don't have an oven.
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Let the Mango Baked Yogurt cool down and then place them in the refrigerator for 2 hours minimum before serving it.
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Top it up with diced mangoes, Maple syrup, chopped nuts as per your liking and serve it to our loved ones.
