Hong Kong Mango Pudding

Ingredients

• 250 gpeeled ripe mango
• 15 ggelatine powder
• 150 mlhot water
• 70 gsugar
• 150 mlevaporated milk (or half-and-half)
• 200 mlwhole milk
• 200 gpeeled ripe mango
• to tasteevaporated milk
• to tastemaraschino cherries

Instructions

1. 1

   Dissolve gelatine

   Mix the sugar and gelatine powder. Pour in the hot water and stir until dissolved, then set aside.

2. 2

   Blend the mango

   Blend the mango with the evaporated milk and whole milk until smooth, using a blender or food processor. Alternatively, purée the mango with a hand blender and then mix it with both milks. Strain the mixture for a smooth texture, then stir in the melted gelatine mixture.

3. 3

   Prepare the moulds

   Silicone moulds do not need oiling. If using ceramic cups and you plan to unmould the pudding, lightly oil them; there is no need to oil cups if serving the pudding in them. If available, transfer the mixture to a jug with a spout to make pouring easier.

4. 4

   Chill the pudding

   Ladle or pour the mixture into the cups. Refrigerate for at least 4 hours or overnight.

5. 5

   Add the toppings

   Cut some mango into cubes. Unmould the pudding onto a plate or serve it in its cup, then add mango cubes. Drizzle with extra evaporated milk if you like.

What is Hong Kong mango pudding?

Mango pudding is a chilled, softly set dessert associated with Hong Kong-style menus and cafés. Its appeal comes from ripe fruit, a creamy milk base and a delicate wobble rather than a firm, sliceable set.

This version blends mango into the milk mixture and adds fresh mango on top, giving each serving both a smooth texture and pieces of fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 9g protein, 41g carbs, 5g fat.

The mango and sugar provide most of the carbohydrates, while the evaporated milk and whole milk contribute fat and some protein. Serve a pudding alongside a meal with a source of savoury protein if you want a more balanced plate.

Choose ripe mangoes

For the pudding: use ripe mangoes that smell fragrant and yield slightly when pressed. Their sweetness and aroma come through clearly in a dessert with few other strong flavours.

For the topping: keep some mango aside to cut into cubes just before serving, so the garnish stays distinct from the puréed base.

Dissolve the gelatine fully

Gelatine mixture: stir the powder with the sugar before adding the hot water, then keep stirring until no granules remain. This helps it disperse evenly through the pudding.

Combining: stir the dissolved gelatine into the strained mango mixture until thoroughly blended.

Aim for a smooth, wobbly set

Straining: pass the blended mixture through a strainer to catch fibrous mango strands and any remaining lumps. This gives the pudding a more even texture.

Chilling: allow at least 4 hours in the fridge, or leave it overnight, so the gelatine can set the mixture.

Choose cups or moulds

For serving in cups: pour the mixture straight into the cups; there is no need to oil them if the pudding will be eaten from the cup.

For unmoulding: lightly oil ceramic cups to help release the pudding. Silicone moulds do not need oiling, and a jug with a spout can make filling the moulds tidier.

Serve with simple toppings

Mango cubes: add them just before serving for a fresh contrast to the creamy pudding. A little extra evaporated milk can be drizzled over the top if desired.

On the side: serve after a meal with tea or coffee; the pudding can be presented in its cup or turned out onto a plate.

Recipe notes & tips

• Use fragrant, ripe mangoes for the fullest fruit flavour.
• Stir the gelatine mixture until it has fully dissolved before setting it aside.
• Strain the blended mixture to remove fibres and lumps.
• Pour carefully into the cups to avoid spilling the mixture.
• Chill overnight if you want to prepare the dessert ahead.
• Cut the topping mango into cubes shortly before serving.

Variations

• Half-and-half: use it instead of evaporated milk in the pudding mixture, as suggested in the ingredient list.
• Cup service: leave the pudding in its cup for a simple presentation without oiling the cups.
• Unmoulded service: lightly oil ceramic cups before filling to make turning out easier.
• Extra mango: add more fresh mango cubes on top for a fruitier finish.
• Cherry garnish: add maraschino cherries alongside the mango when serving.

Common mistakes to avoid

• Undissolved gelatine: keep stirring it into the hot water until no granules remain.
• Fibrous pudding: strain the blended mixture before mixing in the gelatine.
• Rushed chilling: leave the cups in the fridge for at least 4 hours.
• Sticking to ceramic: lightly oil the cups if you plan to unmould the pudding.
• Over-blending the garnish: keep the topping mango in cubes rather than blending it into the pudding.

How to store

Cover the cups and keep them refrigerated; make the pudding up to a day ahead and serve it chilled. Add the mango cubes and optional evaporated milk just before serving.

Frequently asked questions