Baked Mango Yoghurt

This is the quickest dessert I have ever made. So simple and still delicious. Once you get the basic curd mixture baked properly, you can choose any topping of your choice. I went with the obvious choice,being the flavour of the season - mango. Instead of making a mango sauce, just add chopped mango to make this even easier. Talking about flavour choices,I have once eaten a gulkand flavoured baked yoghurt at a wedding- was divine! Also, using curd made from full cream milk would make this creamier but at the cost of some extra calories:)


Ingredients (serves 2-3)

1 cup hung curd (Read here how to)
1/2 cup condensed milk
1/4 teaspoon powdered cinnamon
3/4 teaspoon grated lemon rind

1 mango, chopped into small pieces
1/4 cup milk
1 teaspoon custard powder (or cornflour)

1. Pre-heat oven to 170 degrees Celcius
2. Whisk together the curd and condensed milk
3. Pour into a ceramic bowl or individual ramekins. Sprinkle the cinnamon and the grated lemon rind on top of the curd.
4. Bake on the center rack for about 25 minutes till the curd mixture looks set. The edges will turn a light brown and the mixture will wobble very slightly.
5. Dissolve the custard powder in the milk. For the mango topping, heat the mango pieces in a pan with the custard powder and milk paste on a low flame . Turn off the gas when the mango looks cooked and the paste thickens, roughly 2-3 minutes.
6. Pour the mango sauce over the curd and serve. This dessert tastes as good warm as it does chilled.