Mango Baked (or Steamed) Yogurt

Mango Baked (or Steamed) Yogurt

Mango Baked (or Steamed) Yogurt

This Mango Baked Yogurt is extremely easy, with a handful of easily available ingredients, it’s one the easiest desserts you’d ever make! Also for those who find baking intimidating, I have a steamed version of this yogurt too.

The most basic ingredient in the recipe is of course yogurt. It doesn’t have to be Greek, although it can be used interchangeably with normal curd. Only one thing to keep in mind is to be sure that the curd has not gone too bitter. It’s just a tad bit bitter and your Mango yogurt will be perfect.

So here is how to make this delicious dessert!

You may also like: Mini Lemon Tarts
Strawberry Pudding Trifle
Mango desserts


Ingredients for Mango Baked Yogurt

  • 2 cups yogurt
  • 1 & 1/2 cups fresh cream
  • 1 cup condensed milk
  • 1 & 1/2 cups + 1/4 cup Mango puree
  • 1 tbsp sugar
  • Chopped pistachios and slivered almonds for garnish



  1. In a large mixing bowl, take yogurt, fresh cream and condensed milk and whisk together till smooth
  2. Add the mango puree and mix till it is completely incorporated
  3. Take this mixture out in 8 glass bowls / cups ( making sure they’re heat resistant)
  4. For baking – keep the bowls or cups in a baking tray and fill the tray halfway through with water for uniform heating
  5. Bake this in a preheated oven@180 C for 8-10 mins
  6. For steamed – if you have an idli maker, fill water upto 2 inches the idli maker and keep the cups/bowls in the idli cavity/ perforated plate
  7. If you don’t have an idli maker, simply fill a big pot 2 inches of water, keep a steel stand and keep the cups/bowls on it
  8. Turn on the heat and let these cook on a medium to low flame for 10-12 minutes
  9. After the cooking time the yogurt will still be a little wiggly from the top, but once chilled it will set completely
  10. Take them out from the steam/oven, let these come down to room temperature and then refrigerate
  11. For the mango drizzle, take 2 tbsp Mango puree and sugar in a small pan
  12. Cook and stir till it starts to bubble up
  13. Turn off the heat and let it cool for 10 minutes
  14. Drizzle it using a spoon on the top of the yogurt and sprinkle the chopped pistachios and slivered almonds
  15. Serve chilled


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