Assemble ingredients, mix milk powder in 1/2 cup milk and keep aside.

Put milk to boil and wait for a boil, add milk powder mix and keep stirring, then add sugar and cook milk for 6-7 minutes, just thicken milk.

In the mean time make purée of mango and cook mango for 4-5 minutes under medium heat. Allow to come to room temperature.

Take hung curd in a mixing bowl and whisk it, add mango purée and give a good mix.

Now add this curd mango mixture to thickened milk and stir gently. Add the mixture to thickened milk while its warm. Final mixture is ready.

Pour the ready mixture to setting bowls and keep in warm place for 13 - 15 hours as its rainy season now.

After it is set, refrigerate it for 3-4 hours and Mango Yoghurt is ready to serve.