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Silky smooth, decadent Mango Bhapa Doi - Aam Doi recipe with step-wise pictures and quick video tutorial! Easy, instant version of the traditional Bengali Mango based baked yogurt dessert.

Today's recipe is probably the last Mango recipe that I am going to post for the year and that's why it is very special. Bhapa Doi or Mishti Doi is a Bengali special dessert recipe that is made with Thick Yogurt and Jaggery/Palm Jaggery/Sugar. Flavored with cardamom and saffron, it is absolutely delicious just like Shrikand. This recipe of Mango Bhapa Doi or Aam Doi is a twist on the classic, traditional recipe by adding mango pulp to the yogurt mixture.

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Easy Instant Bhapa Doi
Step-wise Instructions
Recipe Notes
Video Recipe
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Mango Bhapa Doi has been on my to-do list since a couple of years. I never imagined baking yogurt to result in a delicious pudding kind of dessert and that led to some hesitation initially. But then I used thickened yogurt to make my Chocolate Orange Cheese Cake and it was a huge success. I knew I had to try Aam Doi and I resorted to making it last weekend on a whim. I had some really good Alphonso mangoes (this season's last probably) and decided to give this Bengali dessert a try.

Easy Instant Bhapa Doi

There are multiple versions, many different variations to the Bhapa Doi/Mishti Doi recipe and this version of Mango Bhapa doi is not traditional or authentic - I will be upfront about it. But it works like a charm with very minimal effort and when you are pressed for time, this instant Bhapa Mishti Aam Doi comes to your rescue.

This version uses condensed milk and that is the main sweetening ingredient. Traditionally palm jaggery is used and I am going to try it as soon as I find some! For now, check out this instant version and do let me know if you give this a try 🙂

I used earthen pots or matkas to make Mango Bhapa Doi and I am sure it adds a unique taste and look appeal to the dessert. This version is baked on stove top but one could easily bake this in an oven. Steamed or baked, it turns out pretty brilliant!

Step-wise Instructions

1. Pour the fresh curd in a bowl lined with muslin cloth. Make sure that the curd is fresh, thick and not sour.

2. Tie the ends of the cloth together and tie it a height (I used my kitchen cabinet handle) and place a bowl beneath it. Let this stay for an hour or so, gently squeeze off excess water from time to time.

3. Once all the excess water has been removed, creamy thick curd would be left behind in the cloth.

4. Empty the contents of the cloth carefully onto a bowl. Add mango pulp, condensed milk and cardamom powder.

5. Using a hand whisk, mix the ingredients really well making sure there are no lumps.

6. Pour it into earthen pots or oven safe bowls or silicone moulds. Don't fill it to the brim. Cover the tops with aluminum foil and wrap it tightly.

8. To steam - bring the steamer with enough water to heat, place the covered bowls and close the lid. Steam for 15-20mins on medium flame. To bake - Pour water in a tray or pan, place the bowls and bake at 180°C for 25-30mins.

9. When the tops are no longer wobbly and look set, remove from heat/oven. Let them come down to room temperature.

10. Best served chilled. Set them in fridge until ready to serve (minimum 30 mins) and garnish with chopped almonds and pistachios.

Recipe Notes

It is important to use thick curd. If the curd has more water content, the quantity after straining will be very less.
My recipe uses 1:1 of of strained thick curd and mango pulp (with no water) and ⅓rd of condensed milk. It will not be overtly sweet.
Bhapa Doi could overflow while baking/steaming - so don't fill it to the brim. Once cooled down, it shrinks a bit which is expected.
To fasten the cooling process, the pots could be placed in freezer for 15mins. Best served chilled.

Video Recipe

I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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