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!
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.