Mango Bhapa Doi – A Guilt-Free Bengali Dessert You’ll Love
If you’re craving a dessert that’s both indulgent and nourishing, Mango Bhapa Doi is the perfect choice. This Bengali-style steamed yogurt delicacy is a creamy, flavorful treat made with hung curd, fresh mango pulp, and a hint of sweetness from condensed milk. With its smooth texture, gentle sweetness, and rich mango flavour, Bhapa Doi is not just a dessert—it’s a summer celebration in every bite.
What is Mango Bhapa Doi?
Bhapa Doi translates to “steamed yogurt,” and is a traditional Bengali dessert made by steaming sweetened curd until it sets like a pudding. In this version, we elevate the classic by adding mango pulp, turning it into a tropical delight that’s both refreshing and satisfying. Unlike traditional sweets loaded with sugar and ghee, Mango Bhapa Doi is made with simple, wholesome ingredients—hung curd, mango, and a small amount of condensed milk—making it a light, protein-rich dessert suitable for all ages.
Why This Dessert is Healthier Than You Think ?
While Bhapa Doi feels luxurious, it’s surprisingly healthy:
- Hung Curd: Made by straining regular curd overnight, hung curd is high in protein, calcium, and probiotics, making it great for gut health and muscle repair.
- Mango Pulp: Mangoes are rich in Vitamin C, Vitamin A, and antioxidants. They add natural sweetness and flavor, reducing the need for extra sugar.
- Condensed Milk (in moderation): Just 3 tablespoons are enough to sweeten the whole dessert, keeping the sugar content low.
- Saffron and Cardamom: These add a rich aroma and offer digestive benefits, making the dessert not only tasty but also soothing for the stomach.
This makes Mango Bhapa Doi a guilt-free indulgence, perfect for festive meals, dinner parties, or even a post-lunch treat.
Step-by-Step Method to Make Mango Bhapa Doi
The process of making Bhapa Doi is simple, and it requires no oven—just a steamer or a large pot. Here’s how to bring this luscious dessert to life:
- Prepare the Hung Curd:
Start with 2 cups of curd. Place it in a muslin cloth, hang it overnight in the fridge to drain all the water. By morning, you’ll get approximately 1 cup of thick hung curd. - Mix the Base Ingredients:
In a mixing bowl, add the 1 cup of hung curd, 3 tablespoons of condensed milk, and the pulp of one ripe mango. Add 1 teaspoon of saffron-cardamom flavour (optional but recommended for aroma and depth). Mix everything until smooth and thick. - Steam the Mixture:
Line a small baking tin or steel container with parchment paper. Pour the mixture into the tin and cover with silver foil. In a large steamer, boil water and place a strainer. Once the water begins to boil, reduce heat to medium and place your tin inside. Cover the steamer and let it steam for about 25 minutes. - Cool and Refrigerate:
Once done, remove the tin and let it cool at room temperature. Then refrigerate it for 3–4 hours for it to set completely. - Serve and Garnish:
To serve, flip the tin upside down onto a plate. Top it with chopped mangoes and crushed pistachios for colour and crunch. Serve chilled and enjoy the creamy mango magic!
A Dessert That’s Easy, Elegant, and Impressive
What makes Mango Bhapa Doi truly special is how effortlessly it comes together while delivering rich flavour and texture. There’s no baking involved, minimal sugar, and it can be made ahead—ideal for festive dinners, potlucks, or casual summer get-togethers. It’s also a wonderful way to use ripe mangoes creatively, especially when mango season is in full swing.
Whether you’re a fan of traditional Indian sweets or looking to experiment with healthier desserts, Mango Bhapa Doi strikes the right balance between comfort and class.
Final Thoughts
Mango Bhapa Doi is more than a dessert—it’s a celebration of summer flavours, Bengali tradition, and mindful indulgence. Creamy, fruity, aromatic, and simple to make, this dessert belongs in your recipe book for when you want to impress your guests—or simply treat yourself.
Try this once, and it may just become your new favourite way to enjoy mangoes!
