Monday 5 December 2022
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Mango doi

Mango doi

Like every other family, our summer destination is our hometown in India. Well, when we were in India, we used to eagerly wait for the summer vacation so that we could go to our hometown. Now times have changed; now we eagerly wait for a chance to go to India and spend time with familiar faces, friends and relatives. This year I could not visit India and it felt as though I was my soul. There was this sense of disappointment and regret all the time: If only I could be there with my family!

At our Copenhagen home, it’s just my husband, our son and me. So, it does get a little bit lonely at times. We are big time foodies; we love eating; we love trying different cuisines and experimenting with recipes ourselves. We live to eat, we don’t eat to live. And we please our taste buds to the fullest when we visit India. We start making lists mentally as to where all we would go and hog and what all we would eat — almost a year in advance. My parents-in-law live there. So we visit Kolkata quite often. Another reason to visit Kolkata is its delicious and mouth-watering food, which i am sure you all know about.

And when we are talking about Kolkata, obviously one thing that comes to all our minds is the delicious mishti doi. So in of India, Kolkata and my family, today I’m going to make mishti doi with a little twist in it. I have decided to go for -flavoured yoghurt (doi) or you can call it mango doi. Hope you guys like it!

Servings:  4-5 persons


  1. Condensed milk ( 1 cup )
  2. Full cream milk (1 cup )
  3. Thick Curd (1 cup )
  4. pulp (1/2 cup)


  1. Pour all the ingredients above in a microwave-proof bowl.
  2. Mix it properly with a big spoon.
  3. Put the mixture in a microwave for 4 to 5 mins in high temperature.
  4. Take it out and keep it outside to allow it to come to room temperature.
  5. Once it comes to room temperature, keep it inside the refrigerator for 2-3 hours.
  6. Take it out of refrigerator and it is ready to be served.


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Baishali Ghosh
Baishali Ghosh
Commentator and food blogger


Of late

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