Baked Mango Yogurt Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Purée the diced mango in a liquidizer and sieve it. Cook the sieved Mango purée for 5 minutes to a gentle boil. Cool this mixture. Now take the yogurt in a bowl and whisk it well. Keep aside.
Boil the milk, saffron mixture and sugar till the quantity is reduced to 1 1/2 cups. Cool well. Now add this cooled milk to the beaten yogurt. Add to this the cooled mango purée. Take ramekin bowls, wash them leaving the inside moist. Pour the mixture in these bowls. Take a baking tray, arrange the bowls and put water in the tray. Cover with aluminum foil and bake at 180 degrees C for 20 minutes. Remove from oven and let it cool outside before it’s put in the fridge. Serve cold.

Method:
Peel the skin of 6 ripe mangoes and keep aside. Do not discard the skin. Pour some hot water over it and squeeze to extract all the juice from the mangoes. Strain and keep aside.
In a pan dry roast mustard seeds, coriander seeds, cumin seeds, fenugreek seeds, dry Kashmiri chilies. Blend this to a fine paste along with the onion, garlic, fresh coconut and tamarind add some of the reserved mango water. Heat oil, add mustard seeds and curry leaves. When the mustard seeds start to crackle add in the blended paste and fry it well till the oil separates. Then add the remaining reserved mango water and let it come to a boil. Add some jaggery and salt and give it a good stir. Then add the whole peeled mangoes and cover and cook on low flame for about 10 minutes or till the mangoes are soft and cooked. You can adjust the gravy consistency by adding some water. Serve the mango curry with steamed white rice.