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Pour yogurt over a muslin/cheese cloth and let it hang till all the extra water is drained out. You’ll be left with ¼th cup hung curd.
Now, take milk and sugar in a heavy bottomed saucepan set over medium heat and heat till the sugar dissolves and the milk comes to a boil. After the milk comes to a boil,simmer it for about another 10 mins or until it is reduced a little.
Take the hung curd in a bowl and add mango puree to it. Whisk until well combined.
Gradually, pour the warm milk mixture over it while continuously whisking so that no lumps are formed and the mixture is homogeneous and smooth.
Spread a thin layer of yogurt around the insides of an earthen pot and pour the above mixture in it.
Cover it with a lid and let it rest at room temperature for 4-6 hours till it sets.
Once the mango Mishti Doi sets completely, refrigerate it overnight and serve chilled.