Baked Mango Yogurt
I might be a bit late but I have not forgotten our ongoing event 'Summer time Love' which I am hosting with Pritha from Guilt Free.
The only problem was that I was bloating up with the sugar laden delights. So I decided to give this project a healthy angle from my side.
I wanted something creamy baked but without added sugar or honey and finally came up with this version of baked Mango yogurt where all the sweetness you get is from the mango pulp. A bit on the lighter note this is perfect for a weekday sweet craving.
What you need to make 6 small servings :-
400gm yogurt which you shall make into hung curd
5 tbsp homemade reduced milk (I harp on homemade because the condensed milk you get from a pack is loaded with sugar defeating the purpose of retaining the healthy angle to this recipe)
530gm mango smooth mango pulp (Made from 1 kilogram mangoes)
Make hung curd from 400gm curd by tying it in a muslin cloth and letting the water drain out for 4 hours. Now whisk the mango pulp, hung curd and reduced milk to create as smooth a mixture as possible. Divide this mixture into 6 small ramekins or 3 large ones.
Preheat oven to 160C heating both elements 'rods' and bake for 10 minutes and then reduce temperature to 120C and bake for another 10 minutes. let it cool down chill and serve.