MANGO BHAPA DOI is a creamy, decadent, no bake, steamed Indian yogurt cheesecake with minimal ingredients like thick yogurt, condensed milk and fresh mango puree.

A cross between a mousse and cheesecake, this West Bengali delight has become a favorite in my family now especially with fresh mangoes in season.

This delicious summer dessert is so easy to make with these basic pantry ingredients which I am sure all foodie cooks have at home; yogurt, condensed milk and mango!

If it is summer, then use fresh ripe mangoes; if not, you can use canned mango puree too.

Once you try this, it will definitely be a repeat in your house as it has become in ours now.

That delicious and scrumptious!

8th BLOG ANNIVERSARY

I cannot believe that 8 years have flown by following my passion and sharing my everyday cooking...."Aromas and Flavors from my Kitchen".

To celebrate this milestone of 8 years of food blogging, food writing, cooking/baking, clicking and sharing recipes on my blog, I cannot think of anything other than this luscious, no bake, easy, decadent and a showstopper dessert like Mango Bhapa Doi using the "King of Fruits" Mango!

Don't you agree?

MANGO BHAPA DOI

Bhapa Doi is a West Bengali Indian dessert.

"Bhapa" - steamed

"Doi" - yogurt

It is a steamed version of yogurt cheesecake but using only 2 ingredients, super thick yogurt and some condensed milk. Sounds magical doesn't it?

It is basically a steamed yogurt pudding which has won the hearts of many Indians all over.

For a summery and tropical hue, I have used fresh mango puree as well as a dash of saffron and green cardamom powder to make it more decadent and aromatic.

Just mix thick yogurt (like Greek yogurt or even regular thick yogurt strained to remove excess moisture), condensed milk and some mango puree and steam in a steamer until set.

Cool and enjoy! That easy!

INGREDIENTS NEEDED TO MAKE MANGO BHAPA DOI

Yogurt – You can use Greek yogurt or if you cannot find it, then just strain regular thick yogurt in a muslin cloth overnight to get thicker yogurt cheese. But make sure the yogurt is not sour.

You will need about 1 ½ cups thick, strained yogurt cheese.

Condensed milk – the basic tinned ones that you get in the grocery store; you will need just 1 cup.

Mango puree – If using fresh, ripe mangoes, then peel, chop and puree to get about ½ cup mango puree. Make sure the mango is sweet. Adjust amount of sweetener accordingly..

If you cannot find fresh mangoes, then you can use tinned mango puree too, especially off season but adjust the amount of sweetener as sometimes tinned mango puree does have added sugar.

Saffron – This is totally optional but adds a lovely golden hue to the dessert and an exotic aroma! We will need just a few strands of this; a little goes a long way in not only coloring the cheesecake to a lovely golden hue but adds that bit of heavenly aroma too.

Just crush a few strands in a mortar or pestle.

Green Cardamom powder/Elaichi powder – Again optional but adds a lovely aroma to the dish. Most Indian desserts do add this and we love that earthy aroma too! Just deskin and crush the seeds to get a fine powder.

HOW TO MAKE MANGO BHAPA DOI

Like I said, it needs few simple ingredients: thick yogurt, condensed milk, mango puree, saffron strands and green cardamom powder if using.

If making thick curd from regular runny curd or yogurt, pour 3-4 cups of yogurt (depending upon how thick the yogurt is) and drain in a muslin cloth of all the moisture and excess water.

My curd was watery, so had to use about 4 cups. If yours is thicker, then adjust accordingly.

Just place the yogurt in a strainer, lined with a muslin cloth. The strainer should be over a bowl to catch the dripping moisture.

Keep this in the fridge for a few hours or best overnight. Do not squeeze to remove excess moisture. Let is gently drain naturally overnight.

The thick cheese like curd left is what you need.

(You can use the drained whey to make paratha dough, add in soups etc.)

You will need about 1 ½ cups of the thick, drained yogurt.

If using a fresh mango, peel, chop and puree a ripe, sweet mango in a blender jar to a fine puree. You will need about ½ cup.

If using saffron, then crush a few strands of saffron in a mortar and pestle.

Transfer the hung, thick curd to a mixing bowl.

Add 1 cup condensed milk, ½ cup mango puree, the crushed saffron and ½ teaspoon of green cardamom powder.

Whisk well using a whisk or a thick wooden spoon. You need a lump free, smooth mixture.

TO STEAM MANGO BHAPA DOI

Grease and line the bottom of a 6-inch round pan with parchment paper. I have greased the sides too for easy removal of bhapa doi after steaming.

Pour the curd mixture into the lined pan and smoothen the top or tap the pan to even out the mixture.

Cover with a piece of foil to seal the pan.

Bring a steamer with enough water to a boil.

You can use a large, deep saucepan too which has a lid.

Place a trivet in it.

Gently place the pan in the steamer over the trivet, cover and steam cook on medium high, after it comes to a boil, for 25-35 minutes.

Bhapa Doi is ready when the center is not wobbly and a toothpick inserted in center comes out clean.

Remove the cheesecake from steamer and let the bhapa doi come to room temperature.

Then place in a refrigerator for at least a couple of hours or even best overnight to chill thoroughly.

Just before serving, garnish with your favorite toppings like mango chunks, nuts, mint leaves etc. and serve.

Enjoy and Happy Eating!

SERVING SUGGESTIONS

Serve absolutely chilled! It even tastes better as the days pass; if any left.

You can steam in individual serving bowls too like ramekin bowls; just steam for a lesser time.

It is a wonderful after dinner dessert, a beautiful party show stopper and finale or just something you indulge in any day for a sweet note to your day!

Absolutely decadent, soft, creamy and totally addictive, I am sure you will be making this often! I know I am.

If you do happen to make this, I would love to see and hear about your version.

Do share it on Instagram, tag me @curryandvanilla16 and also leave your thoughts in the comment box below (do not forget to give a rating).

Enjoy and Happy Cooking/Eating.

For more mango deliciousness, do check out these too:

Here's how I made my decadent Mango Bhapa Doi...

MANGO BHAPA DOI

This steamed yogurt cheesecake is a creamy, decadent, no bake Indian cheesecake with minimal ingredients like thick yogurt, condensed milk and fresh mango puree. It is a perfect dessert to enjoy any time!

Course Dessert

Cuisine Bengali, Indian

Servings 6

Author Vanitha Bhat

Ingredients

1 ½ cups of hung curd/yogurt or Greek yogurt
1 cup of condensed milk
½ cup of mango puree
Few strands of saffron
¼ tsp green cardamom powder

Instructions

If making hung curd from regular curd or yogurt, pour 4 cups of yogurt and drain in a muslin cloth of all the moisture and excess water.
Just place the yogurt in a strainer, lined with a muslin cloth. The strainer should be over a bowl to catch the dripping moisture.
Keep this in the fridge for a few hours or even overnight.
The thick curd left is what you need.
(You can use the drained whey to make paratha dough, in soups etc.)
You will need about 1 ½ cups of the thick, drained yogurt.
If using a fresh mango, peel, chop and puree a ripe mango in a blender jar to a fine puree. You will need about ½ cup.
If using saffron, then crush a few strands of saffron in a mortar and pestle.
(You can soak the crushed saffron in a couple of teaspoons of water or milk too for a couple of minutes)
Transfer the hung, thick curd to a mixing bowl.
Add 1 cup condensed milk, ½ cup mango puree, the crushed saffron and ½ teaspoon of green cardamom powder.
Whisk well using a whisk or a thick wooden spoon. You need a lump free, smooth mixture.

TO STEAM MANGO BHAPA DOI

Grease and line the bottom of a 6-inch round pan with parchment paper. Grease the sides too for easy removal of bhapa doi after steaming.
Pour the curd mixture into the lined pan and smoothen the top or tap the pan to even out the mixture.
Cover with a piece of foil to seal the pan.
Bring a steamer with enough water to a boil.
Place a trivet in it.
Gently place the pan in the steamer, cover and steam cook on medium high for 30-40 minutes.
A toothpick inserted in center should come out clean.
Remove from steamer and let the bhapa doi come to room temperature.
Then place in a refrigerator for at least a couple of hours or even overnight to chill thoroughly.
Garnish with your favorite toppings like mango chunks, nuts etc. and serve up sliced.
Enjoy and Happy Eating!

Recipe Notes

Make sure to use thick yogurt for straining to get hung curd/yogurt. If you can find Greek yogurt, then you can use that.
Adding saffron and cardamom powder is optional but not only gives a lovely hue to the cheesecake but adds that exotic aroma to it too.
Adjust the amount of condensed milk according to the sweetness of the mango.
Off season, you can use from tinned or can of mango puree. But do check if there is added sugar and adjust amount of sweetener accordingly.
Chill thoroughly to enjoy the fullest of flavors.
Enjoy and Happy Cooking/Eating!

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