Fresh ripe mango puree mixed with thickened milk and sugar, set with a little curd makes a delicious and comforting summer dessert which is fondly called “Aam Doi” or Mango Yoghurt!

 Mango yoghurt is a popular sweet dish in Bengal and all over India as well. I had mentioned in my previous blog post that each state of India is known for its culinary and cultural diversity. Bengal is well-known for its rich culinary tradition especially freshwater fish, the mustard paste used in making curry and of course for the wide variety of milk-based sweetmeat. Our sweet cravings have led to many innovations, inventions, fusion and experimentation as far as sweet dishes are concerned. Misti doi or sweet yoghurt undoubtedly is our pride possession! Aam Doi or Mango yoghurt is a variation of misti doi with ripe mango pulp, prepared typically in summers when large varieties of mangoes are available in the fruit market in abundance.

The USP of this delicacy is its simple procedure. No cooking, other than boiling the milk, no beating or baking is involved yet you get something which is undeniably a treat to your taste buds and tickles your cravings to ask for more.

Coming on to the recipe, frankly speaking, there is not much elaboration required. It’s a simple procedure of mixing ingredients together.

No added colour

Cuisine- Dessert

Difficulty level- Easy

Serves-7-8 servings

Preparation time- 15 min(approx.)

Setting time- 5-6 hrs


  • Full fat milk- ½ lit
  • Milk powder- ¼ cup
  • Mango pulp- 1 cup
  • Sugar- ½ cup or according to taste
  • Curd- ¼ cup


  • Puree mango in a blender and strain through a sieve.
  • Put the puree in a non-stick pan and cook over a slow flame for about 3-4 min stirring continuously. Let it cool completely.
  • Boil milk. Once it starts boiling, reduce the temperature and keep it on low flame to thicken. Stir in between.
  • After about 5-7 minutes, when the milk gets slightly thickened, add sugar and keep stirring till the sugar dissolves completely.
  • Add milk powder in 2 tbsp of water and mix well. Add it to the boiling milk and boil for another 2-3 minutes.
  • Put off the gas and let the milk cool down to lukewarm temperature. Keep it covered to avoid skin formation.
  • Put the curd in a strainer to drain the excess water from it.
  • Add the mango pure to the lukewarm milk and mix thoroughly.
  • Add the curd and mix properly.
  • Pour the mixture into a glass container or an earthen pot. Cover it with foil.
  • Now leave it in a warm place for at least 3-4 hrs or more, depending upon the weather to set completely.
  • Once the yoghurt is set, put it in the refrigerator for at least 4-5 hrs before serving. The longer it stays in the fridge, the thicker the consistency would be.
  • Serve chilled.


Full fat milk is ideal for this yoghurt. You need really thick milk to get the desired consistency and the creamy taste.

Adding milk powder is purely optional. I prefer to add milk powder to thicken the milk further.

There are no tricks and twists in this recipe. The only tricky thing is the temperature. One has to be really careful about the temperature of the milk before adding the mango pulp else the milk will curdle. The mango pulp should also be in room temperature.

Similarly, while adding the curd, the milk should be slightly warm and not hot for the smooth setting of the yoghurt.

No colour is added as the natural rich colour of the mango gives this dessert the perfect visual treat.

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