Mango Yoghurt
by Tarla Dalal
mango yoghurt recipe | Indian style mango yoghurt | healthy aam doi | with 21 amazing images.
Yoghurt is a popular dairy product that’s made by the bacterial fermentation of milk and it is a versatile dish that can be made in multiple varieties. Learn how to make mango yoghurt recipe | Indian style mango yoghurt | healthy aam doi |
In this mango yoghurt recipe, yummy yoghurt and the King of Fruits come together to delight your palate and give you a calcium boost. With the goodness of mango and milk, here is the most delectable and yummy recipe, you can skip sugar to this healthy aam doi.
Yogurt provides probiotics, vitamins and minerals, all of which may boost immune health and prevent certain illnesses. Mango is a good source of vitamin C, which improves the absorption of calcium and ensures that you get the best benefits of yoghurt.
pro tips to make mango yoghurt: 1.Use ripe mangoes for the best flavour. 2. You can adjust the amount of sugar to your taste or you can skip it. 3. Mango pulp is cooked to remove the excess moisture in the pulp. 4. Make sure to use fresh hung curd.
Enjoy mango yoghurt recipe | Indian style mango yoghurt | healthy aam doi | with detailed step by step photos.
Mango Yoghurt recipe - How to make Mango Yoghurt
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Mango Yoghurt
2 1/2 cups of full fat milk
1/4 cup hung curds (chakka dahi)
3/4 cup fresh mango pulp
2 tbsp sugar
For The Garnish
a few mint sprig
For mango yoghurt
- For mango yoghurt
- To make {span class="bold1"}mango yoghurt{/span}, heat milk in a deep pan, add sugar and simmer for 5 minutes. Allow it to cool slightly until it becomes warm.
- In other broad nonstick pan, cook the mango pulp on medium flame for 4 to 5 minutes, while stirring continuously. Keep aside to cool completely.
- Once cooled, combine the hung curd and cooked mango pulp in deep bowl and whisk well.
- Gradually add the warm milk in the mango curd mixture and whisk well till no lumps remain.
- Transfer the mixture into and earthen pot and cover it completely using an aluminium foil.
- Allow it to rest it in warm place for about 8 to 10 hours, then refrigerate for 1 hour.
- Serve the {span class="bold1"}mango yoghurt{/span} chilled.
like mango yoghurt recipe
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mango yoghurt recipe | Indian style mango yoghurt | healthy aam doi | then do try other yoghurt recipe also:
- mishti doi recipe | traditional mishti doi | Bengali mishti dahi |
- mango bhapa doi recipe | Bengali aam doi | mango flavoured sweet yogurt |
what is mango yoghurt made of?
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See the below image of list of ingredients for making mango yoghurt.
how to make mango yoghurt
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To make mango yoghurt, heat 4 cups of full fat milk in a deep pan.
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Add ¼ cup sugar.
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Mix well and simmer for 5 minutes.
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Allow it to cool slightly until it becomes warm.
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In other broad nonstick pan, add 2 cups mango pulp.
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Cook on medium flame for 3 to 4 minutes, while stirring continuously.
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Keep aside to cool completely.
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Once cooled, in a deep bowl add 1 cup hung curd.
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Add the cooked mango pulp.
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Whisk well.
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Gradually add the warm milk in the mango curd mixture.
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Whisk well till no lumps remain.
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Transfer the mixture into the bowl.
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Cover it completely using an aluminium foil.
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Allow it to rest it in warm place for about 8 to 10 hours, then refrigerate for 1 hour.
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Serve the mango yoghurt chilled.
pro tips to make mango yoghurt
-
Use ripe mangoes for the best flavor.
-
You can adjust the amount of sugar to your taste or you can skip it.
-
Mango pulp is cooked to remove the excess moisture in the pulp.
-
Make sure to use fresh hung curd.
how to make healthy mango yoghurt recipe
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- Ingredients 1 1/2 cups hung curds (chakka dahi) and 3/4 cup fresh mango pulp.
- Method Combine hung curd and mango pulp in a deep bowl and mix well using a whisk. Refrigerate for atleat 1 hour and serve chilled garnished with mint sprig.
| Energy | 166 cal |
| Protein | 5.4 g |
| Carbohydrates | 17.9 g |
| Fiber | 0.2 g |
| Fat | 7.9 g |
| Cholesterol | 19.2 mg |
| Vitamin A | 1097.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 6.5 mg |
| Folic Acid | 6.7 mcg |
| Calcium | 256.6 mg |
| Iron | 0.7 mg |
| Magnesium | 111.9 mg |
| Phosphorus | 161.3 mg |
| Sodium | 31.4 mg |
| Potassium | 175.7 mg |
| Zinc | 0.4 mg |