Steamed mango yogurt

Stir half a cup of thick yogurt in a bowl until smooth.

Add the condensed milk and mango pulp (or fresh mango pureed in a blender and strained).

Add a tiny pinch of salt and a pinch of cardamom powder; mix well and tap the bowl to remove air bubbles.

Cover the bowl with aluminum foil or a tight lid.

Bring water to a boil in the steamer, put in the bowl, cover, and steam on medium to high heat for 20 minutes.

Remove the foil; once set, cool to room temperature, then refrigerate at least four hours, better overnight.