Curd or yogurt is found almost in everyone’s refrigerator, particularly during summer. It is also used in many of Indian veg or non-veg dishes as a taste enhancing agent. Many of us have already added this calcium rich home-made ‘dahi’ in our daily lunch menu.

Now to give it an essential Summer touch, I tried for ‘Aam doi’ or ‘Ripe Mango Curd’ since mangoes are my favorite and available aplenty these days. I find it hard to come across the really good quality sugary sweet mangoes here in Delhi. But this season, I was pleasantly surprised to have my hands on the ‘Dasheri Aam’, one of its kind of juicy mangoes, happened to be deliciously sweet as well. And I could not resist myself from trying this recipe of ‘aam doi’ which anyway needed the ripe and sweet variety of mangoes. Though nothing can beat Bengali’s quintessential ‘Mishti doi’ or ‘Sweet Dahi’ as the supreme dessert, Aaam Doi is lip smacking too being as a summer blessing.

Ingredients to serve 4-5 :

1. Full cream milk (6% fat) – ½ lit.
2. Ripe mango – 2 (large)
3. Hung curd (sour) – 3 tbspoon
4. Sugar – 5 tbspoon

Procedure :

Boil the milk on medium flame and reduce it to half of it’s initial volume. Stir frequently so that the milk doesn’t get burnt from the bottom.

Add sugar and boil for another couple of minutes so that the sugar can mix well.

Now remove the milk from flame and cool down to lukewarm temperature when you can dip your finger into it.

Mean while peel the mango and cut into medium chunks. Blend the pieces into smooth pulp.

Beat the sour curd into smooth paste in another bowl.

As the milk cools down to lukewarm temperature add mango pulp and mix very well.

Then add curd and also mix it homogeneously.

Now transfer the mixture to a earthen / glass / ceramic / steel pot.

Cover the pot with a lid and place in the most hot place of your home. The pot can be kept in the kitchen as it is the most hot place of our home. Often I place the pot in the oven without putting it on. In winter season wrap the pot with a towel and keep it in the hot place.

Leave the pot for 7-8 hours or overnight to set the curd. Do not disturb or shake the pot to get a thick curd.

In winter it may take longer time depending upon the temperature.

Chill the curd for 3-4 hours in the refrigerator before serving.