By Akshara
May 19, 2026
Also known as Bhapa Doi in its traditional form, this baked mango yogurt is essentially a set custard that uses the natural pectin in fruit and the protein in curd to hold its shape. It is much lighter than a traditional cheesecake and offers a sophisticated finish to any meal. Using a water bath during the baking process is essential to ensure the texture remains smooth and free of air bubbles.
1 cup thick hung curd or Greek yogurt  1/2 cup condensed milk or honey  1 cup smooth mango pulp  1/2 tsp cardamom powder  Optional: Pistachio slivers for garnish
Whisk the hung curd, condensed milk, and mango pulp together in a bowl until the mixture is completely smooth and free of lumps.
Stir in the cardamom powder to add a floral note that complements the mango.
Pour the mixture into individual oven-safe ramekins and place them in a larger deep-sided baking tray filled with hot water up to halfway up the ramekins.
Bake in a preheated oven at 160 degrees for 20 to 25 minutes until the centre is just set, then chill in the refrigerator for at least 3 hours before serving.