Have you tried the smooth, cool mango yogurt for a hot day? Let TasteVN share with you 2 recipes for this sweet and refreshing dessert. Let’s get cooking to showcase your skills and enjoy the results with your family!
1. Mango Yogurt
Preparation
15 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Mango Yogurt Serves 4
Condensed milk 160 gr (1/2 can) Fresh milk 220 ml Yogurt 1 cup Ripe mango 1 fruit
How to make Mango Yogurt
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Warm the milk
Dissolve 160g of condensed milk in 350ml of boiling water, stir well until the milk is dissolved.
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Mix the yogurt mixture
Then add 220ml of fresh milk and 1 cup of yogurt. Stir in one direction to combine the mixture. After that, pour the yogurt into a bowl prepared for incubation.
Tip: Do not add yogurt when the milk is still too hot. The lactic acid bacteria in yogurt work optimally at temperatures between 43 – 45 degrees Celsius. Therefore, if you add it when the milk is too hot, it will kill the bacteria and cause your product to separate. -
Mango yogurt mix
You can pour the blended mango smoothie into the bottom of the jar and then add the yogurt mixture on top.
Or you can mix the mango smoothie into the yogurt, stir well, and put it into a jar or a plastic bag.
Put the mango yogurt in the freezer for about 8 hours and it will be ready to enjoy.
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Final product
Now you have a delicious, smooth, and extremely refreshing mango yogurt to enjoy. The yogurt has a sweet, tangy, and creamy taste combined with the naturally sweet mango, which is truly a perfect combination.
2. Mango yogurt in a bag
Preparation
20 minutes
Difficulty level
Easy
Ingredients for Mango Yogurt Pouch Serves 4
Ripe mango 1 fruit (150gr – 200gr) Condensed milk 380 ml Sweetened yogurt 200 gr (about 2 cups) Unsweetened fresh milk 440 ml Warm water 380 ml
Ingredients Image
-800x450-6.jpg "2 ways to make mango yogurt - delicious smooth homemade mango yogurt without ice crystals 18")
How to Make Mango Yogurt Pouch
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Warm the milk
First, add 380ml of condensed milk into a bowl and then add 380ml of boiling water.
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Mix the yogurt mixture
Next, add 440ml of unsweetened fresh milk and 200gr of yogurt into the bowl and use a ladle to stir gently in one direction to combine the mixture.
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Prepare and mash the mango
You wash, peel, and then cut a mango into small cubes.
Put the chopped mango in a sieve, mash it finely, and add it to the bowl of yogurt mixture. Continue to stir evenly in one direction.
Tip: You can adjust the amount of mango to suit your taste! -
Sealing bags and incubating yogurt
Strain the mango yogurt mixture through a sieve and place it in a bowl to obtain a smooth mixture.
Prepare small plastic bags and rubber bands. Place a funnel into the mouth of the bag, use a ladle to scoop the mango yogurt and pour it through the funnel carefully to avoid spilling, until the bag is full, then use a rubber band to tightly seal the mouth of the bag.
Repeat until finished. Then, pour 380ml of warm water into a pot (about 1/4 to 1/3 of the pot’s capacity).
Arrange the bags of mango yogurt inside, cover the mouth of the pot with a clean cloth, close the lid tightly, and incubate for 8 hours.
After incubation, take the bags of mango yogurt out and place them in the freezer of the fridge for about 2 hours for the yogurt to freeze.
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Final Product
Finally, we have completed the mango yogurt pouch. The yogurt has an off-white color with a slight orange hue, looking very appealing.
The yogurt has a mildly sweet taste, with a faint mango aroma; when eaten, it feels cool and very refreshing!
How to Choose Fresh and Delicious Mangoes
- You should choose mangoes that are uniformly ripe and yellow on the outside and have a distinct aroma of ripe mango when smelled.
- Delicious ripe mangoes will have a shiny outer skin and feel heavy in hand.
- When selecting ripe mangoes, you should note that when you gently press the flesh near the stem, it should feel firm and not soft; this indicates that it is naturally ripe mango.
- Do not buy mangoes that feel soft when touched, especially if there are dark bruises on the skin.
Tips for successfully making and storing mango yogurt
Tips for successful preparation
- The yogurt should be allowed to warm up to room temperature and return to a liquid state before mixing it with fresh milk and condensed milk. This prevents the microorganisms from experiencing “thermal shock” during the yogurt fermentation process.
- The fermentation temperature for yogurt must be maintained consistently between 40 – 45 degrees.
- Thoroughly clean all yogurt fermentation tools to avoid contamination during the fermentation process.
- The fresh milk used to mix the yogurt should be of a high protein content, which increases the success rate.
- Stir well to ensure that the yogurt (starter culture) blends evenly with the fresh milk and condensed milk, preventing separation or water loss during fermentation.
- Do not ferment the yogurt for too long; adhere to the correct time and temperature to avoid it turning sour or slimy.
Storing mango yogurt
- To store mango yogurt for a longer time, place it in the freezer of the refrigerator to freeze the yogurt. With this method, you can consume the yogurt within 5 – 7 days.
- If you don’t like frozen yogurt, you can keep the yogurt in the refrigerator’s cooler section at a temperature of 2 – 8 degrees Celsius for a smoother and creamier texture. With this method, it’s best to consume the yogurt within about 2 – 3 days.
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Above is a detailed guide on 2 ways to make mango yogurt – mango yaourt smooth and chilled for you on hot days. TasteVN hopes that our simple and convenient recipe suggestions for delicious dishes will be helpful to you. Wishing you success in your preparation!
