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    Mango Pudding (Hong Kong Style)

    Published: February 21, 2023 | Last Modified: February 21, 2023 by Gail Ng | 2 Comments

    JUMP TO RECIPE PRINT RECIPE
    A spoonful of mango pudding resting in the glass with mango chunks on top.
    A coupe glass filled with mango pudding and mango chunks on top.
    A spoonful of mango pudding being lifted from a glass cup.

    This Hong Kong-style mango pudding is a classic dim sum or yum cha dessert! It's made with fresh, ripe mangoes and evaporated milk for a super creamy texture. Whether you're a fan of Asian desserts or just love a sweet and fruity treat, you'll love this mango pudding!

    A spoonful of mango pudding resting in the glass with mango chunks on top.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make mango pudding
    • Storage
    • Freezing
    • Tips & tricks
    • Variations
    • Frequently asked questions
    • More mango recipes to try
    • Recipe

    Mango pudding is one of my favourite desserts to order at Chinese restaurants. Something about the strong aroma and flavour of sweet and fresh mangoes combined with the milky evaporated milk is so comforting and delicious.

    This mango pudding is an ode to that dessert. It's delightfully refreshing while still being incredibly creamy, silky, and jiggly. The pudding is so soft and almost melts in your mouth. Every bite is like heaven, I promise!

    Why you'll love this recipe

    • This recipe is so easy to make! Most of the time is spent waiting for the pudding to set in the fridge but it's worth the wait.
    • It tastes delicious and nostalgic just like the ones served in Chinese restaurants and at dim sum.
    • It's a refreshing no-bake dessert that you can make when the weather is warm.
    • You can serve this mango pudding in almost any kind of container. Scoop it out of glasses and bowls or let it set in decorative molds.
    This Hong Kong style mango pudding is a classic dim sum or yum cha dessert! It's made with fresh, ripe mangoes and evaporated milk for a super creamy texture.

    Ingredients

    Cold water - Your water needs to be cold for the gelatin to bloom.

    Gelatin powder - This usually comes in individual packets containing about 1 tablespoon in each packet. You'll need to use 2 packets.

    Fresh mangoes - Use ripe mangoes for the most mango flavour and sweetness. You can use frozen mangoes if they're very ripe but the flavour will still be slightly different. Fresh mangoes make a huge difference! They're sweeter, more fragrant, and have a more vibrant colour. Peel and cut them into chunks and discard the seeds. You'll about 2 large mangoes for the mango pudding and a few more chunks to put on top (optional).

    Evaporated milk - This gives the mango pudding the unique milky and creamy flavour that you know and love. Don't forget some extra for pouring on top of the pudding when serving.

    Granulated sugar - You can adjust the sugar amount to your preference depending on whether your mangoes are very ripe or unripe.

    How to make mango pudding

    Bloom gelatin - In a small bowl, add the cold water. Sprinkle gelatin powder over the surface and let sit for at least 5 minutes until the gelatin blooms and becomes a gel consistency.

    Left to right: hand sprinkling gelatin powder over a bowl of water, holding bowl up to show gel texture of bloomed gelatin.

    Make mango purée - In a blender, blend mangoes until smooth. If your mangoes were fibrous and stringy, strain the purée through a fine mesh sieve before using.

    Left to right: mango chunks in a blender, mango puree in a blender after blending.

    Mix ingredients - Pour the mango purée into a small pot. Add evaporated milk and granulated sugar. Stir to mix well.

    Left to right: pouring mango puree into pot; pot filled with mango puree, evaporated milk, and sugar.

    Dissolve gelatin - Add the bloomed gelatin puck. Transfer the pot to the stovetop. Heat the mango mixture on low-medium heat until the gelatin has completely dissolved, stirring occasionally. Don't let the mixture boil as high heat will destroy the proteins in gelatin and prevent it from setting. You only want to warm it enough until it has dissolved.

    Left to right: spatula guiding gelatin puck from a bowl to a pot, stirring mango mixture in a pot with spatula.

    Divide into serving cups - Remove from heat and let the mixture cool slightly before pouring it into serving cups or bowls.

    Left to right: pouring mango mixture into a coupe glass, pouring mango mixture into a small glass with the other glasses already filled.

    Chill until pudding is set - Chill the pudding cups in the fridge for at least 4 hours or overnight until set. Serve with more mango chunks and evaporated milk.

    Left to right: a spoon dropping mango chunks on top of mango pudding, pouring evaporated milk on top of mango pudding.

    Storage

    Mango pudding can be stored in an airtight container or covered with plastic wrap and stored in the fridge for up to 4 days.

    Freezing

    Mango pudding can be frozen by storing it in an airtight container or wrapping the serving container well in plastic wrap. Freeze for up to 1 month. Thaw at room temperature completely before serving or enjoy it frozen like an ice bar!

    If you choose to make your mango pudding in molds, freezing them is a great way to make unmolding them easier.

    Tips & tricks

    • Bloom the gelatin. Blooming is the method of adding gelatin powder to cold water first before dissolving it into a clear liquid with heat. As it sits in the cold water, the gelatin granules absorb all the water and expand. When it's dissolved later by heating the mixture, it creates a smooth pudding without lumps or any undissolved gelatin.
    • Use very ripe, fresh mangoes. I've made this mango pudding many times with frozen mangoes, barely ripe fresh mangoes, and very ripe fresh mangoes. The ripe and fresh mangoes always create the best flavour and colour. If mangoes aren't in season, I would opt for canned mango purée instead of frozen mangoes.
    • Adjust the sugar level to your tastes. The good thing about mango pudding is that you can taste test it at any point while making it. If your mangoes aren't very ripe, you can increase the amount of sugar. If your mangoes are very ripe and particularly sweet, you don't have to add as much sugar.
    A coupe glass filled with mango pudding and mango chunks on top.

    Variations

    • Use canned coconut milk instead of evaporated milk for a tropical coconut-mango flavour. It's just as delicious!
    • This pudding recipe can be made with other fruits. Try puréeing other soft and juicy fruits such as strawberries, raspberries, and blueberries or even using fruit juice instead of fresh fruit.
    • Set the mango pudding in decorative silicone molds for a fun look. Freeze the pudding until solid before unmolding it to prevent it from breaking or sticking to the mold. Let it thaw completely before serving.

    Frequently asked questions

    Why do you need to bloom gelatin?

    Blooming gelatin increases its gelling power so that it can set more liquid than unbloomed gelatin. It also creates a smoother end product without lumps or undissolved gelatin.

    Can you make mango pudding ahead of time?

    Mango pudding can be made ahead and stored in the fridge for 1-2 days before serving. Add the fresh mango chunks and evaporated milk on top just before serving.

    Can you make mango pudding without gelatin?

    You can substitute gelatin powder with agar agar powder. Use about half the amount of agar as the recipe calls for (1 tablespoon of agar instead of 2 tablespoons of gelatin). Follow the instructions on the agar package as it acts a bit differently than gelatin. Agar also sets faster than gelatin and can even set at room temperature so you'll want to work quickly.

    More mango recipes to try

    • Mango Sago
    • Mango Chiffon Cake
    • Mango Matcha Latte
    • Mango Passionfruit Pavlova
    • Mango Melona Soju Cocktail

    Recipe

    A spoonful of mango pudding resting in the glass with mango chunks on top.

    Mango Pudding (Hong Kong Style)

    Author: Gail Ng
    This Hong Kong-style mango pudding is a classic dim sum or yum cha dessert! It's made with fresh, ripe mangoes and evaporated milk for a super creamy texture.
    5 from 5 votes
    PRINT RECIPE PIN RECIPE
    Prep Time 25 mins
    Cook Time 5 mins
    Chilling Time 4 hrs
    Total Time 4 hrs 30 mins
    Yield 4 servings
    Category Dessert
    Cuisine Chinese

    Ingredients
      

    • 100 g cold water
    • 2 tablespoons gelatin powder
    • 450 g fresh, ripe mangoes, peeled and cut into pieces, about 2 large mangoes
    • 350 g evaporated milk, plus extra for serving
    • 100 g granulated sugar

    Instructions
     

    • In a small bowl, add the cold water. Sprinkle gelatin powder over the surface and let sit for 5 minutes until the gelatin blooms and becomes a gel consistency.
    • In a blender, blend mangoes until smooth. If your mangoes were fibrous and stringy, strain the purée through a fine mesh sieve before using.
    • Pour the mango purée into a small pot. Add evaporated milk and granulated sugar. Stir to mix well.
    • Add the bloomed gelatin puck. Transfer the pot to the stovetop.
    • Heat the mango mixture on low-medium heat until the gelatin has completely dissolved, stirring occasionally. Don't let the mixture boil as high heat will destroy the proteins in gelatin and prevent it from setting. You only want to warm it enough until it has dissolved.
    • Remove from heat and let the mixture cool slightly before pouring it into serving cups or bowls.
    • Chill the pudding cups in the fridge for at least 4 hours or overnight until set. Serve with more mango chunks and evaporated milk.

    Nutrition

    Calories: 294kcal | Carbohydrates: 51g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 455mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1426IU | Vitamin C: 43mg | Calcium: 244mg | Iron: 0.4mg
    Keywords hong kong mango pudding, hong kong style mango pudding, mango pudding
    Tried this recipe?Leave a rating & comment to let us know how it was and tag your Instagram posts with @teakandthyme!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Chris

      February 22, 2023 at 9:32 am

      5 stars
      Perfect treat that's not too sweet

      Reply
    2. Jennifer

      February 22, 2023 at 9:31 am

      5 stars
      Reminded me of when my mom took me out to get one just minutes from our apartment in HK! This is a delicious and nostalgic treat, thank you for sharing!

      Reply

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    Hi, I'm Gail! I'm a Chinese-Canadian girl with a major sweet tooth. I make desserts, baked goods, and drinks inspired by French pastries, twists on classics, and flavours from my Asian background. I hope your second stomach is hungry!

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