Easy Hong Kong-Style Mango Pudding (4 Ingredients)
Mango season is here in Australia, and I’ve been craving the creamy mango pudding I usually enjoy at Yum Cha! So, I decided to make my own Hong Kong-style mango pudding at home.
This is one of those Chinese restaurant desserts that looks and tastes special but is surprisingly easy to make. You only need four ingredients: fresh mangoes, evaporated milk, gelatine powder and sugar. Simply blend, warm, chill and enjoy!
Serve the pudding chilled with a drizzle of evaporated milk on top for that classic Chinese restaurant-style finish. It's a lovely way to enjoy mango season!
Main ingredients
INGREDIENTS
Fresh Mangoes - 350g
Evaporated Milk - 1 cup
Sugar - 2 tbsp or to taste
Gelatine powder - 2 tsp
Bloom the gelatin
Add two teaspoons of gelatine powder to a small bowl with four teaspoons of cold water. Mix well and set aside to bloom.
Prepare the mangoes
Cut the mangoes open and scoop out the flesh using a spoon. Add the mango flesh to a blender with one cup of evaporated milk.
Blend until the mixture is completely smooth. If your mangoes are fibrous, you can strain the mixture for an extra-silky texture.
Heat the mango mixture
Transfer the blended mango and evaporated milk mixture to a saucepan. Heat over low to medium heat, stirring occasionally.
Add sugar to taste. I use just two tablespoons because my mangoes are already very sweet.
If your mangoes are particularly sweet and you'd like a little tanginess, you can add a small squeeze of lime juice towards the end of heating. Add it just before removing the mixture from the stove to preserve its fresh flavour.
Add the gelatine
Microwave the bloomed gelatine for approximately 10 seconds, or until it becomes liquid. Check it carefully and heat for a few more seconds if necessary.
Pour the dissolved gelatine into the warm mango mixture and stir thoroughly.
Continue stirring over gentle heat until the sugar and gelatine have completely dissolved. Do not allow the mixture to boil.
Pour into moulds and chill
Remove the saucepan from the heat. Pour the mango mixture into a measuring jug to make filling the moulds easier.
Pour into your favourite pudding moulds, silicone moulds or small serving cups.
Place the puddings in the refrigerator for around two to three hours, or until completely set. Avoid placing them in the freezer to speed up the process, as this can affect the texture.
Serve with evaporated milk
Once the pudding is set, serve it chilled with a drizzle of evaporated milk on top.
Enjoy your homemade Hong Kong-style mango pudding — a creamy, refreshing dessert that brings a little taste of Yum Cha into your own kitchen!
I hope you enjoy this recipe! For step-by-step instructions, be sure to check out the full video on YouTube - Hong Kong-style mango pudding with just four ingredients!
My Tips for the Best Mango Pudding
Choose ripe mangoes. The sweeter and more fragrant your mangoes are, the better your pudding will taste.
Adjust the sugar to taste. Mangoes vary in sweetness, so start with a smaller amount and add more if needed.
Don't let the mixture boil. Gentle heat is enough to dissolve the sugar and gelatine. Boiling isn't necessary.
Add lime juice at the end. A small squeeze can balance very sweet mangoes, but add it towards the end of heating to keep the flavour fresh.
Allow enough time to set. Two to three hours is a guide. Depending on your moulds and gelatine, the pudding may need longer in the fridge.
Frequently Asked Questions
Can I make mango pudding ahead of time?
Yes! This is an excellent make-ahead dessert. Prepare it a day in advance, cover the moulds and refrigerate until you're ready to serve.
Why hasn't my mango pudding set?
The gelatine may not have dissolved completely, or the amount used may not be sufficient for your particular mixture. Make sure you measure the gelatine accurately and dissolve it thoroughly. If you are using a different gelatine brand, check its setting recommendations.
Can I use frozen mangoes?
Yes. Thaw frozen mangoes completely before blending. Fresh, ripe mangoes are my preference during Australian mango season, but frozen mangoes are a convenient alternative when fresh mangoes are unavailable.
Can I make this recipe vegan?
This version uses evaporated milk and gelatine, so it isn't vegan. For a vegan alternative, use plant-based milk and a suitable vegan setting agent such as agar-agar. The preparation method and quantities will need adjusting because agar-agar sets differently from gelatine.
How should I store mango pudding?
Keep the pudding covered in the refrigerator and enjoy it within about three days for the best quality. Keep it chilled until serving.
Enjoy a Little Taste of Yum Cha at Home
This easy Hong Kong-style mango pudding is one of my favourite ways to enjoy mango season. With only four ingredients and very little preparation, it's a simple homemade dessert inspired by the creamy mango puddings served at Chinese dim sum restaurants.
If you've been missing that Yum Cha dessert, give this recipe a try. Serve it cold with extra evaporated milk on top, and enjoy a little taste of the restaurant experience at home!
Happy cooking!
What is Hong Kong Style Mango Pudding?
Hong Kong-style mango pudding is a popular dessert often served at Chinese dim sum restaurants, especially during Yum Cha. It’s known for its smooth, silky texture, sweet mango flavour and creamy finish from evaporated milk. Usually served chilled with a drizzle of evaporated milk on top, this refreshing dessert is the perfect way to finish a delicious Chinese meal.
