Mango flavoured Mishti Doi


Summer is in and it is hard to stay away from mango mania. Numerous goodies can be prepared with mango, the king of fruits. One such delicacy is mango-flavored bhapa doi or mishti doi. And the taste can be defined in one word. It is divine!!

This Bengali delicacy is a curd-based pudding and  I have baked this mango-curd dessert with the water bath technique in the oven. Cooking or baking with steam has named bhapa doi(steamed curd ). There are numerous other ways to prepare this mishti doi (see note 2). For the water bath, we place the bowl in a baking dish and fill it with hot water and keep this in the oven to cook with steam. I have kept it light and simple with low calories, using 3 ingredients only. One can add fresh cream and condensed milk to make it creamier

Preparation time – 5 minutes
Baking time – 20 minutes at 180℃
Type – dessert
Cuisine – Indian (Bengali )
Thick curd – 3/4 cup or 200 gms
Mango pulp – 3/4 cup or 200 gms
Sugar – 1/4 cup or 50 gms (powdered)
A few pistachios and mango wedges for garnishing


1-  Preheat the oven up to 180 degrees
2-  Whisk curd with sugar to incorporate well
3-  Next, add mango pulp and whisk again

4-  Pour this mix into bake safe bowl
5-  Take a baking dish and fill it with hot water. The level of water should be enough to reach the 1/4rth height of the bowl
6-  Place this dish into the oven and bake for 20 minutes with the water bath technique
7-  Take out the bowl. The pudding will wobble a little but not to worry. It will set completely in the refrigerator

8-  Serve the mishti doi chilled with a garnish of some pistachios and mango wedges.
1- Quantity of sugar can be adjusted to the sweetness of mangoes
2- This curd pudding can be steamed in a cooker or steamer. For this
     1/2 cup of water is added at the bottom and the pudding bowl is placed, the same way we place idli or dhokla stand. Remember to remove the gasket and vent of the cooker
3- In the cooker, the pudding will set in 25-30 minutes at low flame
4- It is advised to take the thick curd, if not do hang the curd in a muslin cloth to drain extra water

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