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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:

Print Recipe
Aam Doi Yum
Aam Doi -- Rich, creamy and decadent Bengali dessert made with mangoes, Greek yogurt and condensed milk.
Aam Doi
Course dessert
Cuisine bengali
Prep Time 5 minutes
Cook Time 40 minutes
Passive Time 240 minutes
Servings
oz
Ingredients
  • ½ cup Mango Puree (made from fresh mangoes or canned mango puree)
  • ½ cup Condensed Milk
  • ½ cup Milk Evaporated (I used 2%)
  • ½ cup Greek Yogurt (I used 2%)**
  • Pistachios As needed , thinly sliced
  • Strands Saffron Few
Course dessert
Cuisine bengali
Prep Time 5 minutes
Cook Time 40 minutes
Passive Time 240 minutes
Servings
oz
Ingredients
  • ½ cup Mango Puree (made from fresh mangoes or canned mango puree)
  • ½ cup Condensed Milk
  • ½ cup Milk Evaporated (I used 2%)
  • ½ cup Greek Yogurt (I used 2%)**
  • Pistachios As needed , thinly sliced
  • Strands Saffron Few
Aam Doi
Instructions
  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.
Recipe Notes

** 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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25 thoughts on “Aam Doi (Bengali Mango-Yogurt Dessert)”

  1. Absolutely love the texture of the Aam Doi and it is such a perfect recipe to begin the summer months. Looking forward to your rest of the cuisines 🙂

  2. Beautiful clicks pavsni and yummy start to the BM. It’s going to rain bengali delicacies for week 1. Such a creamy and rich dessert.

  3. Godd choice of four regions Pavani. Aam doi evenI wanted to make this for A. here I have to wait for sweet ripe mangoes for a while so dropped the idea looks so tempting nice color…

  4. I made misthi doi sometime ago and we loved. Addition of mango must have enhanced the flavor of this sweet. Looking forward to your recipes from 4 different states.

  5. That’s a fabulous start Pavani and your choice is wonderful as well. I know it must have been so tough with the regions being different for certain letters..can’t wait to see…your Aam doi looks so beautiful…btw can milk powder be used for evaporated milk?

  6. …. And we are ALL gonna be drooling over ur pics once more Pavani :)) a sweet start to an exciting month ! Aam doi looks perfect 😊😊

  7. Looks like quite a few of you girls have chosen Bengali cuisine.It is a treat to visually savor those dishes for me as I love Bengali cuisine. Your pics are awesome Pavanai and a nice choice for letter A.

  8. That surely is a beautiful pudding, it looks perfectly made and looks so so tempting. We have more bloggers who have picked this cuisine, I must say I am impressed by the way we all think ..we will have our own treasure.

  9. Aam doi looks so tempting and mouth watering.Very nice choice to start the journey.Looking forward to see your different states and delicious food.

  10. Hi, this looks so great, delicious and easy to make. Instead of baking in individual ramekins, can this be made in a big bowl and scooped out for serving?

  11. I have tried mishti doi once and loved it so much. Addition of mango purée should make it even tastier. Love your snaps..

  12. Bookmarked. The moment I get mangoes here, I am going to try this for sure. Sounds delicious. Anything for mango..

  13. Those pics are looking lovely. Interesting dessert and apt for the upcoming summers. Looking forward to all the bengali cuisines..

  14. Wow, just cant take my eyes from those beautiful aam doi, how prefect they are.. Such an incredible dessert Pavani, am in love with your clicks. 4 states for 4 weeks, well done and keep rocking.

  15. The clicks in this post Pavani, I am in love with them. Have been scrolling up and down to take a closer look at them! Awesome recipe. Perfect start to the Marathon and perfect dish to make while mangoes are around 🙂

  16. What a lovely start!We enjoy both misthi doi and amrakhand and am sure will love this dessert too. Looking forward to your other Bengals delicacies this week.

  17. A fantastic start to the mega marathon, Pavani. I am just drooling over the pictures. Looking forward to all the dishes in this edition.

  18. Nice choice of themes and looking forward to Bengali recipes for a week.Aam doi sounds interesting and love the color of it.

  19. this is one beautiful dish to kick start this month long marathon, as always your dishes look beautiful and inviting….this one will be the first dish i make with mangoes when we start getting the regular supply this year, and nice choice of theme

  20. love the texture – I would love to try it – HINT HINT next time we meet up 🙂

  21. love the texture – I would love to try it – HINT HINT next time we meet up 🙂

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