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!
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.
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.
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.
Mix ingredients - Pour the mango purée into a small pot. Add evaporated milk and granulated sugar. Stir to mix well.
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.
Divide into serving cups - Remove from heat and let the mixture cool slightly before pouring it into serving cups or bowls.
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.
Mango pudding can be stored in an airtight container or covered with plastic wrap and stored in the fridge for up to 4 days.
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.
- 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
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.
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.
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 Pudding (Hong Kong Style)
- 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
- 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.