If you're looking for a refreshing and light dessert that comes together with just a few ingredients, this mango pudding is about to become your next obsession!
This classic mango pudding recipe is a beloved treat in many Chinese dim sum restaurants, especially in Hong Kong, and now you can easily make it at home.
It's silky, fruity, and chilled to perfection—ideal for warm weather or whenever you need a sweet pick-me-up.
What is Mango Pudding?
Mango pudding is a chilled, creamy dessert made with ripe mangoes, a bit of sugar, gelatin or agar-agar, and evaporated milk. This Hong Kong mango pudding is incredibly popular at dim sum spots and Chinese bakeries, known for its smooth texture and tropical mango flavor.
If you've never tried it before, think of it as a cross between a fruit jelly and a mousse—but with way more mango magic.
Why You’ll Love This Mango Pudding Recipe
- Easy to make: This mango pudding recipe uses just a handful of ingredients.
- Perfect texture: Silky, creamy, and just the right amount of firm from the gelatin.
- Customizable: Use agar-agar for a vegetarian version or pour it into molds for a fun presentation.
- Refreshing and light: Not too sweet, and totally satisfying
If you like this dessert, then check out Mango Sticky Rice in Crispy Rice Paper and Taho (Filipino Silken Tofu Dessert).
Ingredients
- Gelatin powder: Helps the pudding set and gives it that classic jiggly texture.
- Cold water: Used to bloom the gelatin and activate it.
- Ripe mangoes: The star of the show—use sweet, fragrant mangoes like Ataulfo or Alphonso for the best flavor.
- Sugar: Adds sweetness and balances the tanginess of the fruit.
- Evaporated milk: Makes the pudding creamy and gives it a signature Hong Kong-style richness.
- Mint leaf (optional): A little garnish for a fresh pop of green and extra visual appeal.
Customizations
- You can swap the gelatin for 1 teaspoon of agar-agar powder if you want a vegetarian-friendly version.
- Adjust the sugar based on how sweet your mangoes are.
- You can pour the mixture into silicone molds or use small teacups to switch up the presentation.
How to Make Mango Pudding Hong Kong Style
Bloom the gelatin
In a small bowl, add gelatin powder and cold water. Stir until fully dissolved and let it bloom for about 5 minutes.
Prep the mangoes
Peel and dice the mangoes. Set aside a handful of small cubes for garnishing later. Add the rest to a blender and blend until smooth.
Make the pudding base
In a mixing bowl, combine the mango puree, sugar, and evaporated milk. Whisk to combine. Add the bloomed gelatin and mix well until smooth.
Heat the mixture
Pour the mixture into a small pot and gently heat over medium-low heat until just warmed through and the gelatin has fully melted. Don’t let it boil.
Turn off the heat and let it cool slightly, about 10 minutes.
Chill and set
Pour the mixture into serving cups or ramekins. If there are any air bubbles on the surface, use a toothpick to pop them.
Refrigerate for at least 3 to 4 hours, or overnight, until fully set.
Serve
Before serving the mango pudding, garnish with a splash of evaporated milk, extra mango cubes, and a mint leaf if you like. Enjoy chilled.
Storage
Store mango pudding in the fridge covered with plastic wrap for up to 3 days. Best enjoyed cold.
Tips
- Use ripe, sweet mangoes: The flavor of your mango pudding depends heavily on the quality of the fruit.
- Don’t boil the mixture: Overheating can affect how the gelatin sets and may change the texture.
- Chill completely: Give the pudding enough time in the fridge to fully set for the best texture.
Mango Pudding Hong Kong Style
Ingredients
- 1 tablespoon gelatin powder or 1 teaspoon agar-agar for a vegetarian option
- ½ cup cold water
- 2 ripe mangoes about 1 cup puréed + extra cubes for garnish, Ataulfo or Alphonso mangoes are best
- 2-3 tablespoon sugar adjust based on mango sweetness
- ⅔ cup evaporated milk plus extra for garnish
- Mint leaf optionally as a garnish
Instructions
- In a small bowl, add gelatin powder and cold water. Stir until fully dissolved and bloomed, about 5 mins.
- Peel and dice the flesh of the mangoes (set aside a handful of mango cubes for garnish later) then add to a blender and blend until smooth and puréed.
- In a bowl, add sugar, evaporated milk and mango puree and whisk to combine. Add bloomed gelatin and mix well.
- In a small pot over medium-low heat, add mango puree and simmer lightly until slightly heated and gelatin has melted. Turn off heat and let cool for 10 mins.
- Pour the mixture into serving cups or ramekins. If there are air bubbles on top, use a toothpick to burst them. Refrigerate for at least 3-4 hours (or overnight) until set. Garnish with a splash of evaporated milk and diced mango before serving.
Leave a Reply