Mango yogurt is a blissful fusion of tropical sweetness and creamy indulgence. This cool and delightful summer treat combines the richness of yogurt with the tropical sweetness of ripe mangoes.
In Bengal, mango yogurt is known as aam doi. This refreshing summer treat can be enjoyed anytime—whether as breakfast, a snack, or a light dessert.
Summer and mangoes go hand in hand—sweet, juicy, and bursting with sunshine. Mangoes are a favorite during the hottest months. Whether you enjoy them fresh, blended into drinks, or used in desserts, mangoes make summer feel even more special.
I've shared a few recipes featuring raw mangoes (raw mango jam, aam dal, mango chutney) before, but never one with ripe mangoes ---because ripe mangoes are too delicious to last long!
But if you ever manage to save a few, you can turn them into something equally tempting like this mango yogurt.
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Ingredients
Mango: Use ripe, sweet mangoes like Alphonso or Kesar for best flavor. Fresh mango pulp gives natural sweetness and a rich, fruity taste.
Hung Curd: This is regular curd/yogurt that’s been strained to remove excess water. It results in a thick and creamy base.
Milk: I have used full fat milk for thick curd.
Sugar: Adjust the sugar levels based on the sweetness of mangoes.
How to Make Mango Yogurt at Home
Here's a detailed step-by-step recipe for making homemade mango yogurt using just four ingredients (milk, sugar, hung curd, and mango pulp) — set in the traditional way for a thick, creamy texture and natural fermentation.
Pour 1 liter of full-fat milk into a heavy-bottom pan. Bring it to a boil over medium heat, stirring occasionally to prevent burning at the bottom. Once it starts boiling, reduce the heat to low and add sugar gradually (around 2–3 tablespoons).
Stir continuously until the sugar completely dissolves. Turn off the heat and set the milk aside to cool until it becomes just warm (slightly above room temperature, around 40–45°C / 104–113°F).
Meanwhile, take mango pieces in a blender and blend until smooth. While the milk is cooling, place 1 cup of mango pulp in a pan.
Simmer over medium heat for 4 to 5 minutes, stirring constantly. This helps reduce excess moisture and prevents curdling when mixed with dairy. Allow the pulp to cool completely before use.
Once the milk is warm (not hot), add hung curd. Whisk thoroughly until the curd dissolves completely into the milk, forming a smooth, lump-free base.
Add the cooled mango pulp to the milk-curd mixture. Mix well using a whisk or spoon until fully combined and smooth in texture.
Pour the mixture into a clean earthen pot or any non-metallic bowl. You can also use ramekins. Place the pot in a warm, undisturbed spot (like inside an oven with the light on, or a warm corner of your kitchen).
Let it set for 8 to 10 hours (or overnight). The time may vary depending on the temperature — warmer environments will set faster.
Once the yogurt has set firmly, transfer it to the refrigerator. Chill for at least 1 hour before serving. Garnish with chopped mangoes or a sprinkle of cardamom powder if desired.
Substitutions
Instead of using fresh mango pulp you can also use frozen mango. You can also use sweeteners like honey or maple syrup replacing sugar.
Variations
Here are some tasty and creative mango yogurt variations to try — whether you're looking for something traditional, fun, or healthy:
- Blend mango yogurt with a splash of water or milk, a pinch of cardamom, and a few ice cubes. Serve this mango yogurt lassi chilled as a refreshing summer drink.
- Pour mango yogurt into molds, freeze, and enjoy it as mango yogurt popsicle.
- Make mango yogurt parfait by layering mango yogurt with granola, fresh fruit, and a drizzle of honey.
Storage
Store mango yogurt in an airtight container in the refrigerator. Keeps well for 2 to 3 days when properly chilled. Don’t leave it out at room temperature for long periods. Below signs indicate it's gone bad: Sour smell, watery separation, or mold — discard if any of these appear.
Top tips
- Avoid fibrous or sour mangoes, as they can affect texture and taste.
- If your mangoes are very sweet, you might not need much sugar. Taste before adding.
- Top with chopped nuts or a few mango chunks for added texture.
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Mango Yogurt
Materials
- 500 ml Full Fat Milk
- ¼ cup Hung Curd
- 2-3 tablespoon Sugar
- ¾ cup Mango Pulp
Instructions
- Boil milk in a heavy bottom pan.
- Gradually add sugar to the boiled milk, stirring continuously over low heat until it fully dissolves.
- Once done, turn off the heat and allow to cool the boiled milk.
- Meanwhile, simmer the mango pulp over medium heat for 4 to 5 minutes, stirring constantly to ensure smooth consistency. Allow to cool it once done.
- Now combine hung curd in the warm milk and whisk well.
- Later add cooled mango pulp in the milk-curd mixture. Combine well.
- Transfer the mixture into and earthen pot and cover it completely using an aluminum foil.
- Let it sit in a warm place for 8 to 10 hours to allow proper setting of yogurt.
- Then, transfer it to the refrigerator and chill for an hour before serving.
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