A quick, one-bowl recipe of smooth, creamy chilled mango based dessert.
In a bowl whisk the yogurt so that there are no lumps in it.
Then add the Condensed Milk, Fresh Cream and Mango cream and mix everything together until you get a homogenous mixture.
Pre heat the oven to 130°C and boil some water on your cook top
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.
Place the filled Ramekin Bowls/ baking dish into a larger baking dish and pour the boiling water upto a height of 1 inch.
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.
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.
Let the Mango Baked Yogurt cool down and then place them in the refrigerator for 2 hours minimum before serving it.
Top it up with diced mangoes, Maple syrup, chopped nuts as per your liking and serve it to our loved ones.