Baked Mango Yogurt Recipe

Baked Mango Yogurt Recipe

You won’t believe how easy and decadent this mango dessert is until you try it. It uses only 3 ingredients. No oven? no problem! Use a pot to create a steamer on the stove top. After you chill the pudding, it sets to a firm consistency.

Use whole milk yogurt for a rich taste. I make my own yogurt about once in three weeks. The taste is fabulous. If you don’t have homemade yogurt, pick up a pack from the store. Condensed milk and mango pulp is all you need. Canned pulp is perfectly fine. If you are using fresh mangoes, you may want to add some additional sugar depending on the sweetness of the mangoes. Also, in the fresh mango variety, stick to atulfo, kesar or alphonso mangoes.

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Optional ingredients for mango dessert

This is entirely optional – if you have heavy cream, add 1/4th cup for a richer mango dessert. Saffron is used for garnishing but it is entirely optional. I buy my saffron at Costco. It’s aromatic and slightly cheaper than other options. Cardamom powder is also optional. This is the green variety of cardamom. You should be able to find it at an Indian or East Asian store. You have to peel the outer covering and then grind the inner seeds to a fine powder for a fresh taste. These stores also sell powdered cardamom. This is entirely optional.

If you like mangoes, you may also like this mango-semolina pudding, and this mango yogurt mousse.

Mango dessert

Mango Yogurt Pudding Recipe

Delicious 3-ingredient steamed pudding with mangoes
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Cooling time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Indian
Servings 4


  • Oven or Steamer


  • 1 cup whole milk yogurt
  • ½ cup mango pulp fresh or canned
  • ¾ cup condensed milk
  • 1 pinch saffron optional
  • ¼ tsp cardamom powder optional
  • ¼ cup heavy cream optional
  • sugar to taste (optional)


  • Mix all the ingredients (except saffron) together using a wire whisk in a large mixing bowl.
  • Gently pour the mixture in ramekins or any ovenproof vessels.
  • Sprinkle the top of the ramekins with a few strands of saffron.
  • Put the ramekins in a water bath. For the water bath, you can take a large oven proof dish and add water so that the water level is about half the height of the ramekins.
  • Cover the ramekins with aluminum foil.
  • Bake the pudding at 400° F for 20 minutes.
  • Take them out of the oven and cool them to room temperature.
  • Chill the ramekins in the refrigerator for a couple of hours for a hard set.
  • Enjoy your delicious mango dessert.


  • Saffron is entirely optional. It is only added as a garnish and won’t alter the taste of the pudding much. 
  • Heavy cream is optional as well. It will give the dessert a richer taste but the pudding sets just as great without the cream.
  • You can used pulp from fresh mangoes or from a tin. If you need the pudding to be sweeter, feel free to stir in some sugar. 
  • If you don’t have an oven, use a steamer on stove top. You can use a big pot with water in it to steam the pudding. 
Keyword 3-ingredient, eggless, Mango dessert, mango pudding, steamed pudding, yogurt pudding

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