Creamy Mango Yogurt Bowl

Name: Creamy Mango Yogurt Bowl
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 cup yogurt (full-fat, hung for 2 hours or use Greek yogurt); 2 pcs mango (large, ripe, peeled and cubed); 2 tbsp sugar; 3 pcs green cardamom (seeds only, crushed to powder); 6 pcs saffron (strands, soaked in 1 tbsp warm milk); 1 tbsp milk (warm, for soaking saffron); 2 tbsp pistachios (shelled, slivered); 1 tbsp almonds (slivered)

RATING

0.0/5

TASTE SCORE

8/10

Thick, luscious hung curd blended with sweet ripe mangoes into a silky smooth bowl. A hint of cardamom adds warmth while a sprinkle of nuts brings crunch to every spoonful. Perfect for a light breakfast or a refreshing dessert.

PREP

15m

COOK

SERVES

1 KATORI

243 cal

SERVINGS

INGREDIENTS

For 4 servings

3 cupyogurt · full-fat, hung for 2 hours or use Greek yogurt2 pcsmango · large, ripe, peeled and cubed2 tbspsugar3 pcsgreen cardamom · seeds only, crushed to powder6 pcssaffron · strands, soaked in 1 tbsp warm milk1 tbspmilk · warm, for soaking saffron2 tbsppistachios · shelled, slivered1 tbspalmonds · slivered

NUTRITION · PER SERVING

243

CALORIES · 1 KATORI

Protein12g · 20%

Carbs37g · 61%

Fat7g · 26%

Fiber2g

Sugar34g

Saturated fat2g

Cholesterol11mg

Sodium130mg

Potassium674mg

Phosphorus312mg

How we calculate →

METHOD · 6 STEPS

prep · ~120 min
Hang the yogurt to make hung curd.
Place yogurt in a muslin cloth, tie it up, and hang over a bowl. Let it drain for 2 hours until thick and creamy. Discard the whey. Skip this step if using Greek yogurt.
TIPThe longer you hang, the thicker it gets. Overnight in the fridge gives a cheesecake-like texture.
prep · ~10 min
Soak the saffron.
Warm 1 tablespoon milk and add saffron strands. Let them steep for 10 minutes until the milk turns golden.
prep
Peel and cube the mangoes.
Cut both mangoes into small cubes. Reserve a few cubes for garnish and set aside.
TIPUse Alphonso or Kesar mangoes for the sweetest, most fragrant result.
mix
Blend the mango yogurt mixture.
In a mixing bowl, add hung curd, most of the mango cubes (save garnish), sugar, and crushed cardamom. Whisk until smooth and creamy. For an extra silky texture, pulse it once in a blender.
TIPDo not over-blend or the yogurt may thin out. A quick pulse is enough.
assemble
Assemble the bowls.
Divide the creamy mango yogurt into 4 serving bowls. Drizzle the saffron milk over each one. Top with reserved mango cubes, slivered pistachios, and almonds.
TIPChill the bowls for 30 minutes before serving if you prefer it cold.
garnish
Add a final flourish and serve.
Sprinkle a tiny pinch of extra cardamom powder on top if desired. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Hang the yogurt for at least 2 hours; overnight in the fridge yields a cheesecake-like thickness.
2
Use Alphonso or Kesar mangoes for the sweetest, most fragrant flavor.
3
Reserve a few mango cubes for garnish to add fresh texture contrast.
4
Do not over-blend the yogurt-mango mixture; a quick pulse prevents thinning.
5
Chill the assembled bowls for 30 minutes before serving for a refreshingly cold dessert.
6
Soak saffron in warm milk for at least 10 minutes to fully release its color and aroma.

RECIPE VARIATIONS