🇨🇳 China · Dessert
Hong Kong Style Mango Pudding
By eatmundo · July 8, 2026
🇨🇳 CNAI-generated imageHong 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
What is Mango Pudding?+
Mango pudding is a chilled gelatin-based dessert originating from Hong Kong. It is composed primarily of mango purée, evaporated milk, sugar, and gelatin, and is typically served cold as a dessert following a meal.
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.
🇨🇳 CNAI-generated imageMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
