EASY 4-INGREDIENT MANGO MISHTI DOI

Mango Mishti Doi is a delectable Bengali dessert that combines the rich creaminess of yogurt with the sweet, tropical flavour of ripe mangoes. This traditional sweet treat is known for its smooth texture, subtle tanginess, and irresistible mango flavour. Last summers, I tried making Mishti Doi and loved the results. This year, I HAD TO try making this Easy 4-ingredient Mango Mishti Doi. And I have to say, I am loving the results again. This Easy 4-ingredient Mango Mishti Doi recipe is a perfect balance of sweet and is best enjoyed chilled in summers. This recipe of is neither baked nor steamed but made in its most traditional way. And it only required 4 ingredients.

WHAT YOU’LL LOVE ABOUT THIS

• 4 ingredient
• Minimum effort
• No-oven
• No-equipment

INGREDIENTS USED IN EASY 4-INGREDIENT MANGO MISHTI DOI

• Milk

Any curd that is set is made using milk. It is the core and basically the only ingredient that is required to make curd. A full fat milk will yield a smoother and creamier texture but you can opt for skimmed milk as well. I have used Amul milk for this recipe. I haven’t tried this recipe with vegan milk and its quite unlikely that it’ll set in the same manner but you can always experiment with it.

• Sugar

Since it’s a sweetened yogurt, we will obviously use a sweetener. Traditionally, Mishti Doi is made using jaggery, however, I’m using this sugar here. It balances the tanginess of the yogurt and enhances the natural sweetness of the mangoes, creating a harmonious and well-rounded flavour profile. Sugar serves as food for the beneficial bacteria present in the yogurt culture, facilitating the fermentation process. You can always alter the quantity of sugar based on dietary preferences and sweetness.

• Yogurt/ Hung Curd

The reason we need hung curd for this recipe is because it acts as a starter and catalyst in setting the milk and converting it into curd. Curd already contains lactic acid bacteria which multiplies and ferments the milk, finally giving us curd. Homemade or store bought, both works. It just shouldn’t have water in it. I have used this yogurt to make this recipe.

• Mangoes

Mangoes impart a rich, tropical flavour to Mishti Doi. Pureed mangoes add body and texture to Mishti Doi, creating a smooth and creamy consistency. Their pulp blends seamlessly with the milk and yogurt mixture, resulting in a velvety-smooth dessert with a luxurious mouthfeel. They are also rich in vitamins, minerals, and antioxidants, including vitamin C, vitamin A, and dietary fibre.

EQUIPMENTS USED IN MAKING EASY 4-INGREDIENT MANGO MISHTI DOI

As I said, it’s an easy recipe so it doesn’t require a lot of equipment as well.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

I am using Stahl Pans to heat the milk and the sugar.

You also need mixing bowls, whisks and spatulas for an easy process.

An earthen pot, is optional, but preferrable since it imparts a good flavour and is presentable too. You can use any pot or utensil that you use to set your curd.

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TIPS TO MAKE THIS EASY 4-INGREDIENT MANGO MISHTI DOI

1. Reduce the milk carefully and accurately so that it doesn’t burn or stick at the bottom of the pan.
2. Opt for ripe, sweet mangoes with a fragrant aroma.
3. Avoid using skim or low-fat milk, as they may result in a thinner and less flavourful Mishti Doi.
4. If the mixture looks lumpy, you can sieve it and carefully add to the earthen pot.
5. Ensure that the utensil is also lined with some curd before pouring the entire mixture.
6. The amount of sugar can vary depending on the sweetness of the mangoes and personal preference. Start with a moderate amount of sugar and adjust to taste, keeping in mind that the Mishti Doi will become slightly sweeter as it ferments.
7. Add a touch of elegance to your mango Mishti Doi by garnishing it with sliced mangoes, chopped nuts, or a sprinkle of cardamom powder before serving.

MANGO MISHTI DOI

 

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Ingredients

• ½ cup yogurt/ curd
• 1+ ½ cup full fat milk
• 2 tbsp sugar
• ½ cup mango puree

Instructions

1. Pour yogurt over a muslin/cheese cloth and let it hang till all the extra water is drained out. You’ll be left with ¼th cup hung curd.
2. ⁠Now, take milk and sugar in a heavy bottomed saucepan set over medium heat and heat till the sugar dissolves and the milk comes to a boil. After the milk comes to a boil,simmer it for about another 10 mins or until it is reduced a little.
3. ⁠Take the hung curd in a bowl and add mango puree to it. Whisk until well combined.
4. ⁠Gradually, pour the warm milk mixture over it while continuously whisking so that no lumps are formed and the mixture is homogeneous and smooth.
5. ⁠Spread a thin layer of yogurt around the insides of an earthen pot and pour the above mixture in it.
6. ⁠Cover it with a lid and let it rest at room temperature for 4-6 hours till it sets.
7. ⁠Once the mango Mishti Doi sets completely, refrigerate it overnight and serve chilled.

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If you like my easy Mango Mishti Doi recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!