Style Mango Pudding

Chinese-Style Mango Pudding

Chinese-Style Mango Pudding is a popular Cantonese dessert known for its smooth, silky texture and rich mango aroma.

 Lightly sweet and refreshing, it is commonly served chilled in dim sum restaurants and is especially loved during summer.

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Ingredients

• 2 ripe mangoes (about 300 g mango flesh)

• 200 ml milk (whole milk recommended)

• 100 ml heavy cream or coconut milk

• 50 g sugar (adjust to taste)

• 10 g gelatin powder

• 50 ml warm water

• A few drops of lemon juice (optional)

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Preparation

1. Prepare the Mango Puree
   Peel the mangoes and cut the flesh into chunks.
   Blend until smooth using a blender.
   Add a few drops of lemon juice if desired to enhance flavor.

2. Bloom the Gelatin
   Pour the warm water over the gelatin powder.
   Let it sit for 5 minutes until fully softened.

3. Heat the Dairy Mixture
   In a saucepan, combine milk, cream (or coconut milk), and sugar.
   Heat over low heat, stirring constantly until the sugar dissolves.
   Do not boil.

4. Dissolve the Gelatin
   Add the bloomed gelatin to the warm milk mixture.
   Stir until completely dissolved, then remove from heat.

5. Combine with Mango Puree
   Pour the milk mixture into the mango puree.
   Stir gently until well combined and smooth.

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Chilling & Setting

1. Pour into Molds
   Pour the mixture into pudding cups or molds.
   Tap gently to remove air bubbles.

2. Refrigerate
   Chill in the refrigerator for at least 4 hours, or until fully set.

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Serving Suggestions

• Serve chilled for the best texture.

• Garnish with fresh mango cubes or mint leaves.

• Drizzle with evaporated milk or coconut cream for extra richness.

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Cooking Tips

• Use ripe, fragrant mangoes for the best flavor.

• Coconut milk gives a more traditional Hong Kong–style taste.

• If a firmer pudding is preferred, slightly increase the gelatin.