🇨🇳 China · Dessert
Hong Kong Style Mango Pudding
By eatmundo · July 8, 2026
Hong Kong Style Mango Pudding is a refreshing and vibrant dessert, famous for its silky-smooth texture and intense tropical mango flavor. Made with fresh mango puree and a touch of evaporated milk, it's a light and elegant treat that captures the essence of summer. Often garnished with fresh mango cubes, this pudding is a delightful finale to any meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the gelatin: In a small bowl, sprinkle 10g of gelatin powder over 60ml of cold water. Let it sit for 5-10 minutes to bloom, becoming thick and spongy. This step ensures the gelatin dissolves smoothly without lumps.
- 2
Prepare mango puree: Peel and dice two large, ripe mangoes (about 500-600g total). Reserve about 1/4 cup of small mango cubes for garnish later. Blend the remaining mango flesh in a food processor or blender until completely smooth. You should have approximately 1.5-2 cups of puree.
- 3
Dissolve gelatin: Gently heat the bloomed gelatin mixture over a double boiler or in a microwave for 15-30 seconds until completely dissolved and clear. Do not boil it, as excessive heat can reduce its setting power. Stir well to ensure no granules remain.
- 4
Combine ingredients: In a large bowl, whisk together the mango puree, 50g granulated sugar, and 150ml evaporated milk until well combined. Taste and adjust sugar if your mangoes are less sweet.
- 5
Add gelatin: Slowly pour the dissolved gelatin into the mango mixture while continuously whisking to ensure it is thoroughly incorporated. Strain the mixture through a fine-mesh sieve into another bowl to remove any potential lumps or mango fibers, ensuring a perfectly smooth pudding.
- 6
Pour and chill: Carefully pour the strained mango pudding mixture into individual serving molds or a large serving dish. Cover with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the pudding is fully set and firm.
- 7
Garnish and serve: Once set, gently unmold the puddings if using individual molds, or scoop directly from a large dish. Garnish each serving with the reserved fresh mango cubes. A drizzle of additional evaporated milk or coconut milk can be added for extra richness and visual appeal, if desired.
Frequently Asked Questions
Which type of mango is best for Hong Kong Style Mango Pudding?+
For the best flavor and a smooth, creamy texture, choose ripe, sweet varieties like Ataulfo (honey mango) or Alphonso. Avoid overly fibrous mangoes.
How can I ensure my mango pudding sets perfectly, not too firm or too soft?+
Properly bloom the gelatin in cold water and ensure it's fully dissolved in the warm liquid without boiling it. Adhering to the recipe's specific gelatin-to-liquid ratio is key for the ideal jiggly consistency.
What's the best way to achieve a silky smooth mango purée for this pudding?+
Blend your ripe mango thoroughly until it's completely smooth, then strain it through a fine-mesh sieve to eliminate any remaining fibers or small chunks before incorporating it into the pudding mixture.
Can I substitute regular milk for evaporated milk in this recipe?+
While technically possible, evaporated milk is highly recommended as it contributes significantly to the pudding's authentic richness, creaminess, and characteristic flavor profile. Regular milk will yield a lighter and less traditional result.
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