Baked Yoghurt with Mango Mousse

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A delicious and simple dessert, baked yoghurt with mango mousse, pistachios and coconut flakes, that will have you asking, why on earth didn’t you have the recipe before?!

Use seasonal fruits or berries, as a whole or pureed and any kind of nuts or shaved chocolate and you will have a new dessert every time!

This recipe and blog post is my way to say good-bye to Singapore. The beautiful city that has been our home the past three years, full of breath-taking attractions, modern and traditional architecture, totally food-obsessed, a melting pot of cultures. Keep reading to discover more about my experience in the lion city.


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Singapore’s Baked Yoghurt

AuthorLaura
DifficultyBeginner

A simple recipe for an easy and delicious dessert, that only requires a couple of ingredients and is done in no time! Top it with seasonal fruits and nuts for a different experience every time!

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cooked

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 100 ml greek style yoghurt
 100 ml condensed milk
 100 ml whipped cream
 1 Mango (or other fruits of your choice)
 2 tbsp Coconut flakes
 2 tbsp Pistachios

1

Mix the yoghurt with the condensed milk (I used the sweet one).

2

Whip the cream until stiff. Then add it carefully to the yoghurt mixture.

3

Pour the cream in 4 oven-safe glasses or cups.

4

Put some water in an oven-safe container (a lasagna baking form for example). Place the glasses filled with the cream in the water (like half way).
Bake at 160C for 20 Minutes.

5

Let them cool down completely and store in the fridge.
Before serving top with a blended mango (or other seasonal fruit), coconut flakes and pistachios.
Enjoy!

Ingredients

 100 ml greek style yoghurt
 100 ml condensed milk
 100 ml whipped cream
 1 Mango (or other fruits of your choice)
 2 tbsp Coconut flakes
 2 tbsp Pistachios

Directions

1

Mix the yoghurt with the condensed milk (I used the sweet one).

2

Whip the cream until stiff. Then add it carefully to the yoghurt mixture.

3

Pour the cream in 4 oven-safe glasses or cups.

4

Put some water in an oven-safe container (a lasagna baking form for example). Place the glasses filled with the cream in the water (like half way).
Bake at 160C for 20 Minutes.

5

Let them cool down completely and store in the fridge.
Before serving top with a blended mango (or other seasonal fruit), coconut flakes and pistachios.
Enjoy!

Baked Yoghurt with Mango Mousse

Thanks to Ritu, a member of my baking group (ICCS), for teaching me this easy but delicious dessert! And thank you Chris for the lovely spoons, Merlion cup and peranakan apron!

You might have read about it before, my journey in Singapore was a pleasure for my taste buds. This city is totally food-obsessed! You can enjoy awarded dishes served on the street on paper plates or get pampered in the most amazing fine dining restaurants. No matter where, as long as you are on this island, you will never feel hungry!

The thing I admire the most is how all those different cultures have learned to respect and accept each other and to live well mixed on this island. There are Chinese, Malay, Indonesian, Indians, Australian, Thai, European, Americans, Philippines and many more. On. one. small. island! Living side by side. Eating each other’s food. Celebrating each other’s festivities. It is simply amazing. I hope the whole world will have the same tolerance and respect in my children’s future.


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A simple dessert

We arrived in Singapore three years ago, I had a baby in my arms and my son and husband at my side. We moved into a terrific condo with an amazing community (yes Floridian ladies, this one is for you, you rock!!!). We made friends. We grew older. We travelled. We explored. We made memories.

With mixed feelings, joy for going back home and sadness for having to say goodbye to this city and our friends, we are packing our bags and closing one chapter of our lives.

Soon we will start a new chapter, in Austria. An almost 4 years old daughter, a 10 years old middle school son, my husband and me. A couple of new wrinkles on our skin, some gained weight on our hips. And the lovely memory of our experience in Singapore, the lion city, food obsessed, modern but traditional, meltin’ pot. Goodbye my friends, I will keep you in my heart, your recipes in my kitchen and your dishes on my table! See you soon, somewhere around the world!


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