Aam Doi: Homemade Sweet Mango Yogurt: No cook No bake dessert

These days everybody is talking about ‘How to Beat the Summer’. But my query is Why ‘Beat the Summer’ when you can actually ‘Enjoy’ it. Summer is all about refreshment. It’s applicable not only for the ‘nature’ but also for us. We need to keep ourselves fresh and alive even under this scorching heat. Most of us prefer to opt light and healthy meals. We avoid junk foods and deep fried items. But, what about dessert? For dessert we still have cakes, cheesecakes or cupcakes. If you want to say no to these delicious desserts you have to have fresh fruits only.

Why not try something healthy dessert apart from smoothies or fruits? Few days back I shared a recipe of Mishti Doi or Homemade Sweet Yogurt with 3 different procedures. Today I’m mixing this sweet yogurt with fresh summer fruit. When we are talking about summer fruit, nothing can actually beat Mango. So I’m utilizing this scope to relish my cart of mangoes with Homemade Sweet Mango Yogurt or Aam Doi.

This Homemade Sweet Mango Yogurt or Aam Doi needs no Cooking or Baking at all. All you need is to prepare your Homemade Sweet Yogurt or store bought Yogurt and get some fresh Mango. The rest will be done in a flash. Then refrigerate and relax to absorb the beauty of this summer special dessert to the core.

Here is the quick recipe of Homemade Sweet Mango Yogurt or Aam Doi.

Preparation Time: 15 mins

Cooking Time: 0 mins

Resting Time: 240 mins

Total Time: 255 mins

Yield: 4 servings

Traditional Process:

I followed the traditional process of Homemade Yogurt. If you want to follow Quick or Baking procedure see Mishti Doi or Homemade Sweet Yogurt with 3 different procedures.

Ingredients:

Milk: 2 cup (preferable full fat) Or Heavy Cream: 1 cup

Condensed milk: ½ cup

Curd/yogurt: ½ cup (Homemade or store bought)

Fully ripe Mango: 2, medium

Preparation:

Boil milk in a heavy deep bottomed saucepan until volume is reduced to almost half of the original. It will become around ½ cup. Once done remove the milk from heat and allow to it cool down until warm.

If you are using heavy cream skip this part and use it directly with the yogurt.

While the milk is in reducing process, peel mangoes and take out the pulp.

Beat yogurt to a smooth puree. Pour the beaten yogurt to the warm milk. Whisk carefully. Make sure there is no lump at all. Add 2/3^rd of the condense milk in the milk mixture and whisk again.

In a separate bowl take the mango pulp and beat for 2-3 mins on medium speed with an electric beater. Or beat until you get a smooth puree.

Add rest of the condensed milk into the mango puree and beat for 1 min. Now take the ½ of the yogurt mixture and pour into the mango puree. Beat for another 1 min or until everything is incorporated.

Cover both bowl with aluminium foil and set aside for 1 hr.

Now take the serving bowls or glasses. Add 3-4 tbsp of mango mixture and then 3-4 tbsp of plain yogurt mixture. Refrigerate for 1 hr to allow it to settle.

Once set pour another 2-3 tbsp of mango mixture on the top and refrigerate for another 1 hr.

Garnish with saffron strands or dry fruits and serve chilled. It is preferable to refrigerate for 4-6 hrs. before serving. Longer you will refrigerate, firmer the yogurt will be.