Mango Pudding (Hong Kong Style)

Ingredients

• 100 gcold water
• 2 tablespoonsgelatine powder
• 450 gfresh, ripe mangoes, peeled and cut into pieces (about 2 large mangoes)
• 350 g, plus extra for servingevaporated milk
• 100 ggranulated sugar

Instructions

1. 1

   Bloom the gelatine

   Pour the cold water into a small bowl and sprinkle the gelatine over it. Leave for 5 minutes, until it has absorbed the water and formed a gel.

2. 2

   Blend the mango

   Blend the mango pieces until smooth. If the fruit is fibrous or stringy, pass the purée through a fine-mesh sieve.

3. 3

   Mix the base

   Pour the mango purée into a small pot. Add the evaporated milk and granulated sugar, then stir to combine.

4. 4

   Add the gelatine

   Add the bloomed gelatine to the mango mixture and place the pot on the hob.

5. 5

   Warm gently

   Heat over a low-to-medium heat, stirring occasionally, until the gelatine has completely dissolved. Do not let the mixture boil; warm it only enough to dissolve the gelatine.

6. 6

   Cool and portion

   Take the pot off the heat and leave the mixture to cool slightly. Pour it into serving cups or bowls.

7. 7

   Chill until set

   Refrigerate the cups for at least 4 hours or overnight, until set. Serve with extra mango chunks and evaporated milk.

What is Hong Kong-style mango pudding?

This is a chilled mango dessert commonly associated with dim sum and yum cha menus. It brings together fruit purée, milk and gelatine for a soft, spoonable set.

This home version keeps the ingredients simple: ripe fresh mango supplies the fruit flavour, while evaporated milk gives the pudding a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 10g protein, 51g carbs, 7g fat.

The mango and sugar provide most of the carbohydrates, while evaporated milk contributes both fat and protein; the gelatine also adds protein. Pair a serving with a meal that includes vegetables and a savoury protein source if you want a more balanced overall plate.

Choosing the mangoes

Ripeness: Choose fragrant mangoes that yield slightly when pressed, as they bring sweetness and a full fruit flavour to the pudding.

Fibre: Blend the fruit until smooth. If the purée still looks stringy, strain it through a fine-mesh sieve before mixing it with the milk.

Getting the gelatine right

Blooming: Sprinkle the powder evenly over cold water and let it stand for 5 minutes. This gives it time to hydrate before it goes into the warm mixture.

Dissolving: Stir the bloomed gelatine into the mango base and warm it gently. Boiling is unnecessary and can interfere with the pudding setting properly.

Look for a smooth mixture

Before chilling: The gelatine should be fully dissolved, with no visible grains or lumps in the mango mixture. Stir as it warms so the sugar dissolves and the ingredients combine evenly.

After chilling: Give the pudding at least 4 hours in the fridge, or leave it overnight. It should be set enough to hold its shape in the cup while remaining soft enough to eat with a spoon.

Plan the chilling time

Cooling: Let the mixture cool slightly off the heat before portioning it into cups or bowls. This makes it easier to handle and serve in individual portions.

Setting: The fridge does the final work, so allow at least 4 hours for the pudding to firm up. Making it the night before is a convenient option.

Serving ideas

Topping: Add extra mango chunks and a little evaporated milk just before serving, as suggested in the method. Keep the portions chilled until they reach the table.

Alongside: Serve after a savoury dim sum or yum cha meal, or offer it as a light, cool finish to another Chinese-inspired dinner.

Recipe notes & tips

• Use ripe mangoes for the fullest fruit flavour.
• Strain the purée if your mangoes are noticeably fibrous.
• Let the gelatine bloom for the full 5 minutes before adding it.
• Keep the hob heat low to medium and stir as the gelatine dissolves.
• Cool the mixture slightly before pouring it into serving cups.
• Chill overnight if you want to prepare dessert well ahead.

Variations

• Coconut finish: Replace the evaporated milk with coconut milk for a different creamy flavour.
• Citrus note: Add a little lime zest to the mango purée for a fresh, tangy accent.
• Layered cups: Pour the mixture over small pieces of mango in each serving cup.
• Mixed fruit: Serve with a few pieces of fresh pineapple alongside the mango topping.
• Less sweet: Reduce the sugar to suit the sweetness of your ripe mangoes.

Common mistakes to avoid

• Skipping the bloom: Gelatine may dissolve unevenly; let it stand in the cold water for 5 minutes first.
• Boiling the mixture: Excess heat can stop the pudding setting as intended; warm it gently instead.
• Leaving fibrous purée unstrained: Stringy texture can carry through to the finished pudding; sieve the purée if needed.
• Rushing the chill: The pudding may remain loose; refrigerate for at least 4 hours.
• Pouring it while very hot: The mixture is harder to portion neatly; let it cool slightly off the heat first.

How to store

Cover the cups and keep them refrigerated, ideally for up to 3 days. This pudding is served cold, so there is no need to reheat it; add the extra milk and mango just before serving.

Frequently asked questions