Make hung Curd, by keeping curd tied in a cotton cloth over a sieve with some weight over it so that the excess Water drips off.

After 5-6 hours hung Curd or the Greek yogurt will be ready.

Now in this hung Curd add Condensed milk and Mango purred pulp. Give a good mix till it’s smooth lump free.

Take a tin, grease it and then layer it with a butter paper.

Pour the made mix over and close the tin with an aluminum foil or with a lid .

Keep this to steam on medium for 25-30 minutest.

Take out and let it cool down and then refrigerate till chilled.

Take out and demold the made MangoBhapa doi like a cheese cake and garnish with some Mango pieces and Pistachios.