Mango Bhapa Doi!

It’s mango season, and skipping a mango dessert is just not an option! And being Bengali, making a misti always takes center stage—so I made Mango Bhapa Doi!

When mangoes are in season, Bengali kitchens come alive with creativity—and Mango Bhapa Doi is a perfect example of that sweet innovation. Rooted in the rich tradition of Bengali desserts, Bhapa Doi (literally "steamed yogurt") is already a beloved classic. But when you fold in the king of fruits—mango—you take it to a whole new level of indulgence.

Ingredients:

• 1 cup hung curd (thick yogurt)

• ½ cup condensed milk

• ½ cup mango pulp (fresh or canned)

• ½ cup evaporated milk (optional, to adjust consistency)

• 2 tbsp sugar (adjust based on mango sweetness)

• ½ tsp cardamom powder (optional)

• Chopped pistachios or almonds (for garnish)

• Saffron strands (optional, for garnish)

Instructions:

1. Preheat the steamer or oven:

• If steaming: boil water in a large pot or steamer.

• If using oven: preheat to 350°F (180°C) . Prepare a water bath (place your dish inside a bigger baking tray filled with hot water).

2. Prepare the yogurt base:

• In a Mixer grinder, whisk together the hung curd, condensed milk, and mango pulp until smooth.

• Add sugar and cardamom powder, mix well.

3. Transfer and steam:

• Pour the mixture into a greased bowl or ramekins.

• Cover the top with foil to prevent water from dripping in.

• Steam for 20–25 minutes or bake in a water bath for ~30–35 minutes.

4. Cool and refrigerate:

• Let it cool to room temperature.

• Refrigerate for at least 2 hours to set.

5. Garnish and serve:

• Top with chopped pistachios, saffron, or mango cubes.

• Serve chilled.