Mango Baked Yogurt

Mango yoghurt
Jump to Recipe

One of our favourite desserts inspired by our holiday in India – Mango Baked Yoghurt! A no-fuss, 4-ingredient recipe 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 yoghurt in a dessert!

Everyone likes a simple dessert recipe that requires minimal preparation and only a few ingredients. One of our favourites is this Mango Baked Yoghurt 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 seem 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: curried with complex spice pastes and blends, the intricate silk art and the crafty carpet making. India is full of detail in every aspect of life, complex and overwhelming 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 (I do have an incredibly sweet tooth) and Seb would always have a portion of fruit and two pots of baked yoghurt.

mango baked yoghurt

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

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 Yoghurt and has over the recent months become one of our favourite desserts. Light enough, low in calories (200kcal per portion), with a wonderful tropical mango flavour, these Baked Mango Yogurt Pots are undeniably delicious.

Ingredients:

  • 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: you can substitute double cream with thick cream if you like.
  • 200 g sweetened condensed milk: about half of a standard tin.
mango baked yoghurt

How to Make Mango Baked Yoghurt?

Preheat the oven to 130°C Fan.

Place the destoned and peeled mango in a food processor (we use and love Kenwood) 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 combine.

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 yoghurt 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 with fresh mango and toasted flaked almonds, if you like.


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 Yoghurt

One of our favourite desserts inspired by our holiday in India – Mango Baked Yoghurt! A no-fuss, 4-ingredient recipe 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 yoghurt in a dessert!
No ratings yet
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 8 portions
Calories 200 kcal

Equipment

  • Food Processor
  • 8 x 120ml ramekins

Ingredients
  

  • 200 g ripe mango destoned and peeled
  • 250 g Greek yoghurt
  • 200 g double cream
  • 200 g sweetened condensed milk

To Decorate:

  • mango pieces
  • toasted almonds

Instructions
 

  • 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.

Nutrition

Calories: 200kcalCarbohydrates: 19gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 44mgSodium: 53mgPotassium: 198mgFiber: 1gSugar: 18gVitamin A: 706IUVitamin C: 10mgCalcium: 124mgIron: 1mg
Keyword Baked Mango Mousse, Baked Mango Yoghurt, Baked Yoghurt, Baked Yoghurt Recipe, Gluten Free Mango Dessert, Mango BAked Yoghurt, Mango Dessert
Tried this recipe?Let us know how it was!
Mango Baked Yoghurt

Leave a Reply

Recipe Rating