One of our favourite desserts inspired by our holiday in India – Mango Baked Yogurt! A no-fuss, 4-ingredient baked yogurt recipe (also known as Bhapa Doi) that is both creamy and fresh-tasting at the same time. Served with some fresh fruit and a sprinkling of crunchy toasted almonds, this recipe is an inexpensive and slightly unconventional way to use yogurt in a dessert!
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What Is Bhapa Doi?
Bhapa Doi is a sweet and creamy Bengali dessert that is often made for weddings and other special occasions. It is a steamed or baked yogurt dessert, that is often flavoured with various fruits and spices. Traditionally made with yogurt and condensed milk, this is a simple, but elegant Indian dessert that is universally delicious around the world!
What Does Mango Bhapa Doi Taste Like?
Baked Yogurt has a texture that is somewhere in between a mango mousse and a baked cheesecake. Incredibly creamy and sweet with condensed milk, this baked yogurt recipe is flavoured with ripe mango and has fruity undernotes. We have also added some cubed mango for freshness and toasted flaked almonds for extra crunch!
Inspiration Behind Baked Yogurt Dessert
Everyone likes a simple dessert recipe that requires minimal preparation and only a few ingredients. One of our favourites is this Mango Baked Yogurt recipe, which is just as delicious as it is easy to put together.
When we went on holiday in India back in 2019 – our last holiday before the pandemic hit – we were equally excited and overwhelmed. The best way to describe the experience was ‘full-on’ but in the best way possible. The buzzing cities that seemed to never sleep, weaving in and out the lanes to avoid the sacred cows, the smells, the heat! There’s a certain degree of complexity when it comes to India: curries with complex spice pastes and blends, intricate silk art and crafty carpet making. India is full of detail in every aspect of life, complex and overwhelming to all your senses.
After long days out, at dinner time, we would sit down at the dinner table, hungry and exhausted, and talk over all the experiences of the day over some lovely Indian food. I would always finish my meal with a bowlful of Gulab Jamun or Gulgula (I do have an incredibly sweet tooth) and Seb would always have a portion of fruit and two small pots of baked yogurt.
The Easiest Bhapa Doi Recipe
I didn’t until recently realise how easy it is to make baked yoghurt! It only calls for a few ingredients and very minimal hands-on time. 250g of yoghurt, 200g of double cream, half a tin of condensed milk and a small ripe mango makes 8 portions of Mango Baked Yogurt. It has over the recent months become one of our favourite desserts.
Light enough, low in calories (200 kcal per portion), with a wonderful tropical mango flavour, these Baked Yogurt Desserts are undeniably delicious!
- 200 g ripe mango (destoned and peeled): choosing a sweet ripe mango is of utmost importance in this recipe. You need a mature ripe fruit to pack in the taste, otherwise, the mango flavour will be lost.
- 250 g Greek yoghurt: or another thick and creamy kind.
- 200 g double cream: also known as heavy cream. You can substitute double cream with thick cream if you like.
- 200 g sweetened condensed milk: about half of a standard tin.
Preheat the oven to 130°C Fan.
In a large bowl, mix the Greek yoghurt, double cream and condensed milk. Then add the mango puree and stir to combine.
Pour the mixture into 8 small ramekins (about 100-120ml). You don’t have to fill them up to the brim. Place them in an oven dish with high rims. Pour about 1cm of boiling water into the oven dish so that it surrounds the ramekins. Bake the mango yoghurt in this water bath for 25-30 minutes.
When your yogurt with mango is cooked, it should have set around the edges, but still have a wobble in the middle.
Take the ramekins out of the water bath and leave to cool down to room temperature before chilling in the fridge for at least 2 hours before serving. Decorate Bhapa Doi with fresh mango and toasted flaked almonds, if you like.
Other Yogurt Desserts To Try
Do you have half a tin of condensed milk left to use? Why not make some Lemon Slices. For other yoghurt-based desserts, try one of our recipes below:
Mango Baked Yogurt (Bhapa Doi)
- 200 g ripe mango destoned and peeled
- 250 g Greek yoghurt
- 200 g double cream
- 200 g sweetened condensed milk
- mango pieces
- toasted almond flakes
- Preheat the oven to 130°C Fan.
- Place the destoned and peeled mango in a food processor and blend until you have a smooth puree.
- In a large bowl, mix the Greek yoghurt, double cream and condensed milk. Then add the mango puree and stir to combined.
- Pour the mixture into 8 small ramekins (about 100-120ml) and place them in an oven dish with high rims. Pour about 1cm of boiling water into the oven dish so that it surrounds the ramekins. Bake the yoghurt in this water bath for 25-30 minutes.
- When your mango yogurt is cooked, it should have set around the edges, but still have a wobble in the middle.
- Take the ramkins out of the water bath andleave to cool down to room temperature before chilling in the fridge for at least 2 hours before serving. Decorate with fresh mango and toasted flaked almonds, if you like.