Bengali Aam doi | Mango curd recipe | Mango dahi

Bengali aam doi aka mango dahi is a classic Bengali sweet recipe that is crazily popular among Bengalis during summer. The main reason behind its popularity is its unique flavour, irresistible taste, and extraordinary velvety texture which melt in the mouth. The amazing flavour of mango and the beautiful colour is the USP (Unique Selling Point) of the dessert. In this preparation, mango pulp is cooked to reduce its moisture. After reducing the heat, it is mixed with a small amount of hang yogurt. Then it’s mixed with lukewarm sweetened milk. Then the mixture is covered and kept in a warm and dry place to get fermented and set. Mango yogurt is mostly served chilled as a dessert after the meal.

About the recipe
Tips and Suggestions
How to make Aam Doi (step wise photos)
Recipe Card

Aam doi is an exclusive collection of Indian mango dessert recipes where the word aam means mango and doi means yogurt. The straight-forward translation of Aam doi is mango yogurt. It is a tropical mishti doi recipe.

Aam doi is rich, super thick, and smooth in texture and melts in the mouth. Traditionally doi recipe is set in an earthen, terracotta, or clay pot to set and ferment. It is said that earthen pots absorb the excessive moisture of the doi and give a thick, dense but at the same time soft and creamy texture. The earthen pot is swathed in cloth and kept in a warm and dry place overnight so that the yogurt gets set.

Every Bengali feels nostalgic whenever they talk about any mishti doi recipe. There is an eternal bonding between Bongs and Aam doi. As a Bengali, I always get emotional when I talk about it. According to me, every Bengali would have countless beautiful memories of this extraordinary delight. Nowadays the charisma of aam doi recipe has spread all over the nation and many non-Bengali people are aware of its charm. All thanks to our globalization.

Bengalis have a sweet tooth and they devour sweets crazily. Since my childhood, I have not spent a single day when sweets are not there in our refrigerator. When I was in India, I never got the chance to crave sweets because they are so easily available. When I was in West Bengal, I used to buy mango doi frequently from stores when mango season is in and used to preserve them in a refrigerator.

But after coming to London, I started craving mishti doi, aam doi other than pithe-puli. Then I decided to roll up my sleeves and prepare it at home to satisfy my appetite. When I prepared aam doi at home for the first time, it came up quite well but was not fantastic. After gathering all the knowledge to prepare doi recipe, I took a second attempt and it tasted exactly like the market-bought ones. My husband just dug into it and finished almost half of the aam doi that I prepared. Now, it’s compulsory to prepare aam doi recipe during the mango season.

There are few variations that can be done in Aam doi other than the traditional way.

• You can add a choice of your nuts into it for some extra crunch. You can add chopped almonds, pistachios, cashew nuts, hazelnuts, and raisins too.
• You can also use caramelized sugar or jaggery as sweeteners instead of refined sugar.
• You can reduce the milk to one-third to prepare kheer aam doi.

Aam doi aka mango yogurt is a very simple and easy recipe prepared with only five essential ingredients. It is a quick dessert recipe that gets cooked quickly but takes time to get set. In this recipe, I have included all the tips and tricks below to make the recipe easier for you. If you follow the steps precisely then it will taste better than the market-bought ones.

Milk: The primary ingredient of the recipe which provides a base for the dessert. Always use full-fat milk for the recipe.

Mango: Another most important ingredient of the recipe which provides taste, flavour, and bright colour to the Aam doi.

Sugar: It is used to sweeten the yogurt. The sugar is caramelized and then mixed with milk.

Yogurt: Small amount of yogurt is added to the milk for fermentation. Hung yogurt works best for the recipe.

Condensed milk: The addition of condensed milk is optional. But it enhances the taste and texture of the doi.

Mishti doi with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.

• Boil the milk and reduce it slightly. Don’t reduce it too much or else the aam doi will become slightly sticky in texture.
• Always cook the mango puree over low to medium-low flame until moisture evaporates.
• The yogurt which has to be added to milk should be hung for an hour with a cheesecloth so that the water gets separated.
• Whisk the yogurt till creamy before adding the cooked mango pulp to it.
• Allow the sweetened milk to become warm before mixing with yogurt. It should be warm so that you can dip your finger.
• Add the sweetened warm milk slowly into the yogurt and mix it thoroughly and evenly.
• Pour the aam doi mixture into the earthen pot and cover it with aluminum foil, paper, or a plate. If you don’t have an earthen pot then you can use a glass utensil.
• Keep the pot in a warm and dry place like a cupboard or in a microwave or oven and don’t disturb it for at least 8 hours.
• The duration to set the aam doi depends on the climate of your place. If you stay in a hot place and you are preparing the doi recipe in summer then it gets set within 8 hours. In winter or cold places, it may take 10-12 hours to get set.
• Aam doi always takes longer to set than normal yogurt. So don’t get afraid.
• Once the aam doi gets set, refrigerate it.

There are many different varieties of Mangoes available in the market during the proper season. It is quite tough to choose any specific variety to prepare the Indian Mango dessert recipes. Some of the famous varieties include Alphonso, Kesari, Langra, Himsagar, Amrapali, Badami, and many more.

To prepare perfect Mango yogurt, it is important to use Mangoes that have less fiber. I have used Alphonso and it works great for the recipe.

To prepare the mango yogurt, first place a sieve in a large mixing bowl. Then line the sieve with a cheesecloth or muslin cloth. Add ½ cup yogurt into cheesecloth and gather the sides of the cloth. Allow the yogurt to sit for an hour so the water gets separated from yogurt.

After one hour transfer the yogurt into a bowl and whisk it with a fork or whisker till smooth.

Then cut the mangoes and scoop out the fleshes. Then transfer it into a jar of a blender and blend it to a smooth puree or else you can use canned mango puree for the recipe. Sieve the mango puree through a strainer to get rid of any extra fiber and a smoother finish.

Now take a pan and transfer the mango puree into it. Cook it over low flame for 8-10 minutes until the extra moisture evaporates and the mango puree changes its colour slightly dark. Keep the content aside and allow it to cool down completely.

Then add the cooked mango puree to the hung yogurt and mix it thoroughly.

In the meantime, take 1 litre full-fat milk into a pan and put it on flame. Allow the milk to boil and stir it in between once or twice. Once the milk gets boiled, turn the flame low and cook it for 10 minutes. Add ¼ cup condensed milk, sugar and mix it well. Allow the milk to boil once more and then turn off the flame. Allow the content to release heat and become warm. Check the temperature by dipping your finger. You should not feel uncomfortable because of the heat.

Then add the warm milk mixture slowly into the yogurt-mango mixture and mix it thoroughly. Add the rest of the milk and mix it thoroughly till frothy.

Now pour the aam doi mixture into the pot where you want it to get set. Traditionally aam doi is always set in earthen pots. Then cover the content with either paper or aluminium foil.

There are three different ways to fermentate and set the mango yogurt.

• Traditional way: Cover the pot very carefully with a warm cloth and keep it in a warm and dry place like a kitchen cupboard or inside a casserole overnight or at least for 8-12 hours to set the aam doi. The time may vary due to the climate or weather of your place. Don’t disturb the pot in between or else the mango yogurt will not get set.
• On gas top: You can take a big pan and keep a stand or plate on it. Place the aam doi pot on it carefully and cover it with a cloth. Close the lid of the pan and put the pan on the lowest flame of the small hob for 2 hours. The yogurt will get set instantly. The time may vary due to the heat and quantity of the yogurt to be set.
• In the oven: Preheat the oven to 120℃ for 15 minutes and switch off. Place the aam doi pot into the oven very carefully. Every hour, switch on the oven for 10 minutes at 120℃ and then switch it off. In this way, the oven will stay warm for longer. For me, it took 5 hours to set the mango yogurt. I have switched on the oven 4 more times after preheating the oven.

Once the aam doi gets set, refrigerate it and serve it chilled after the meal as a dessert.

Many Bengali sweet recipes have already been shared in my previous posts. You can check a few of them like

Rosogolla
Mishti doi
Nolen gurer Sandesh
Malai chum chum
Chanar payesh

..And Many more…

1 Cup = 250 ml

• 2 Mango or ¾ cup Mango puree
• ¼ cup Condensed milk
• 1 Litre full-fat milk
• ½ cup Yogurt
• ⅓ cup Sugar

1. First place a sieve in a large mixing bowl. Then line the sieve with a cheesecloth or muslin cloth. Add ½ cup yogurt into cheesecloth and gather the sides of the cloth and roll it slightly. Allow the yogurt to sit for an hour so the water gets separated from the yogurt.
2. After one hour, transfer the yogurt into a bowl and whisk it with a fork or whisker till smooth.
3. Wash 2 mangoes thoroughly and then cut the mangoes lengthwise into three pieces of ⅓rd width. The middle piece contains the stone. Grab the fleshy sides and insert a knife in it just above the skin and make Crisscross. Then scoop out the pieces with a spoon or knife.
4. Transfer 2 cups of chopped mangoes into a jar of a blender. Alternatively, you can directly use ¾ cup of canned mango puree for the recipe.
5. Place a sieve in a large mixing bowl and run the mango puree through it to get rid of the extra fiber.
6. Now take a pan and transfer the mango puree into it. Cook it over low flame for 8-10 minutes until the extra moisture evaporates and the mango puree changes its colour slightly dark. Keep the content aside and allow it to cool down completely.
7. Add the cooked mango puree to the hung yogurt (Step 2) and mix it thoroughly. Cover the mixture and keep it aside.
8. Take 1 litre of full-fat milk into a pan and put it on flame. Allow the milk to boil and stir it in between once or twice. Once the milk gets boiled, turn the flame low and cook it for 10 minutes.
9. Add ¼ cup condensed milk, ⅓ cup sugar and mix it well. Allow the milk to boil once more and then turn off the flame. Allow the content to release heat and become warm. Check the temperature by dipping your finger. You should not feel uncomfortable because of the heat.
10. Add the warm milk mixture slowly into the yogurt-mango mixture (Step 7) and mix it thoroughly. Add the rest of the milk and mix it thoroughly till frothy.
11. Now pour the aam doi mixture into the pot where you want it to get set. Traditionally aam doi is always set in earthen pots. Then cover the content with either paper or aluminium foil.
12. There are three different ways to ferment and set the mango yogurt.
    1. Traditional way: Cover the pot very carefully with a warm cloth and keep it in a warm and dry place like a kitchen cupboard or inside a casserole overnight or at least for 8-12 hours to set the aam doi. The time may vary due to the climate or weather of your place. Don’t disturb the pot in between or else the mango yogurt will not get set.
    2. On gas top: You can take a big pan and keep a stand or plate on it. Place the aam doi pot on it carefully and cover it with a cloth. Close the lid of the pan and put the pan on the lowest flame of the small hob for 2 hours. The yogurt will get set instantly. The time may vary due to the heat and quantity of the yogurt to be set.
    3. In the oven: Preheat the oven to 120℃ for 15 minutes and switch off. Place the aam doi pot into the oven very carefully. Every hour, switch on the oven for 10 minutes at 120℃ and then switch it off. In this way, the oven will stay warm for longer. For me, it took 5 hours to set the mango yogurt. I have switched on the oven 4 more times after preheating the oven.
13. Once the aam doi gets set, refrigerate it and serve it chilled after a meal as a dessert.

You can store the aam doi in the refrigerator for a week.

Serve the aam doi chilled or at room temperature to enjoy its best taste. Serve it after a meal as a dessert and enjoy the Bengali delicacy.

Bengali Aam doi | Mango curd recipe | Mango dahi

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 Cup = 250 ml

• 2 Mango or ¾ cup Mango puree
• ¼ cup Condensed milk
• 1 Litre full-fat milk
• ½ cup Yogurt
• ⅓ cup Sugar

Instructions

1. First place a sieve in a large mixing bowl. Then line the sieve with a cheesecloth or muslin cloth. Add ½ cup yogurt into cheesecloth and gather the sides of the cloth and roll it slightly. Allow the yogurt to sit for an hour so the water gets separated from the yogurt.
2. After one hour, transfer the yogurt into a bowl and whisk it with a fork or whisker till smooth.
3. Wash 2 mangoes thoroughly and then cut the mangoes lengthwise into three pieces of ⅓^rd width. The middle piece contains the stone. Grab the fleshy sides and insert a knife in it just above the skin and make Crisscross. Then scoop out the pieces with a spoon or knife.
4. Transfer 2 cups of chopped mangoes into a jar of a blender. Alternatively, you can directly use ¾ cup of canned mango puree for the recipe.
5. Place a sieve in a large mixing bowl and run the mango puree through it to get rid of the extra fiber.
6. Now take a pan and transfer the mango puree into it. Cook it over low flame for 8-10 minutes until the extra moisture evaporates and the mango puree changes its colour slightly dark. Keep the content aside and allow it to cool down completely.
7. Add the cooked mango puree to the hung yogurt (Step 2) and mix it thoroughly. Cover the mixture and keep it aside.
8. Take 1 litre of full-fat milk into a pan and put it on flame. Allow the milk to boil and stir it in between once or twice. Once the milk gets boiled, turn the flame low and cook it for 10 minutes.
9. Add ¼ cup condensed milk, ⅓ cup sugar and mix it well. Allow the milk to boil once more and then turn off the flame. Allow the content to release heat and become warm. Check the temperature by dipping your finger. You should not feel uncomfortable because of the heat.
10. Add the warm milk mixture slowly into the yogurt-mango mixture (Step 7) and mix it thoroughly. Add the rest of the milk and mix it thoroughly till frothy.
11. Now pour the aam doi mixture into the pot where you want it to get set. Traditionally aam doi is always set in earthen pots. Then cover the content with either paper or aluminium foil.
12. There are three different ways to ferment and set the mango yogurt.
    1. Traditional way: Cover the pot very carefully with a warm cloth and keep it in a warm and dry place like a kitchen cupboard or inside a casserole overnight or at least for 8-12 hours to set the aam doi. The time may vary due to the climate or weather of your place. Don’t disturb the pot in between or else the mango yogurt will not get set.
    2. On gas top: You can take a big pan and keep a stand or plate on it. Place the aam doi pot on it carefully and cover it with a cloth. Close the lid of the pan and put the pan on the lowest flame of the small hob for 2 hours. The yogurt will get set instantly. The time may vary due to the heat and quantity of the yogurt to be set.
    3. In the oven: Preheat the oven to 120℃ for 15 minutes and switch off. Place the aam doi pot into the oven very carefully. Every hour, switch on the oven for 10 minutes at 120℃ and then switch it off. In this way, the oven will stay warm for longer. For me, it took 5 hours to set the mango yogurt. I have switched on the oven 4 more times after preheating the oven.
13. Once the aam doi gets set, refrigerate it and serve it chilled after a meal as a dessert.