Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 2 1/2 cups of full fat milk 1/4 cup hung curd 3/4 cup fresh mango pulp 2 tbsp sugar A few sprigs of mint
Heat milk in a deep pan, add sugar and simmer for 5 minutes. Allow it to cool slightly until it becomes warm.
In other broad nonstick pan, cook the mango pulp on medium flame for 4 to 5 minutes, while stirring continuously. Keep aside to cool completely.
Once cooled, combine the hung curd and cooked mango pulp in deep bowl and whisk well.
Gradually add the warm milk in the mango curd mixture and whisk well till no lumps remain.
Transfer the mixture into and earthen pot and cover it completely using an aluminium foil.
Allow it to rest it in warm place for about 8 to 10 hours, then refrigerate for 1 hour.
Garnish it with mint leaves and serve the mango yoghurt chilled.