Aam Doi (Bengali Mango-Yogurt Dessert)

BM# 63: Journey through the Cuisines
Week 1: Bengali Cuisine
Day 1: A for Aam Doi - Bengali Mango-Yogurt Dessert
It's April 1st and it's time to start another edition of Mega marathon which means that the blogging marathon group is going to blog everyday (well almost, except for Sundays) in April. Our theme this time around is 'Journey through the Cuisines'. We will be posting recipes in alphabetical order from the cuisine/s we picked.

I am going to post recipes from 4 states (1 state/ week) and the first state is 'West Bengal'. Bengali cuisine is so vast and elaborate. I think of Bengalis as true foodies because food is part of their culture and their identity. Here's a lovely post by Ishitaunplugged about Bengali's passion for food.
I'm starting this month's series on a sweet note with this delicious Bengali delicacy 'Aam Doi' or 'Mango flavored sweetened yogurt'. It is a variation of Mishti doi. I followed the recipe from Sandeepa's blog and it turned out just perfect.

Mango puree is whisked with yogurt, evaporated milk, condensed milk and then baked off until set. It is then chilled before serving. I used canned mango puree because mangoes were not in the stores when I made this couple of months ago. But if you have fresh mangoes, peel, puree and use that instead.

This is such a creamy and delicious dessert. I was surprised that my picky 8 year old loved it too. I'll be making this often this summer for sure.

Recipe from Sandeepa's Bong Mom's Cookbook:

Aam Doi (Makes 4 6oz. servings)

Ingredients:

• ½cup Mango Puree (made from fresh mangoes or canned mango puree)
• ½cup Condensed Milk
• ½cup Evaporated Milk (I used 2%)
• ½cup Greek Yogurt (I used 2%)**
• As needed Pistachios, thinly sliced
• Few Strands Saffron

Method:

1. Preheat oven to 350°F. Keep 4 6~8oz. ramekins ready. Also keep a baking pan filled with about 1" water ready.
2. In a mixing bowl, combine mango puree, condensed milk, evaporated milk and Greek yogurt. Whisk until well combined.
3. Taste and add more mango puree or condensed milk as needed.
4. Divide the mixture evenly among the ramekins. Sprinkle few saffron strands on each. Place them in the baking pan with water and carefully place it in the oven.
5. Bake for 30~35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Then transfer to the refrigerator and chill for at least 4 hours or overnight. Serve cold garnished with pistachios.

** If using regular yogurt, strain it with cheese cloth for a few hours in the fridge to remove excess liquid.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.

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