Chinese Mango Pudding Recipe

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Chinese Mango Pudding is a popular dessert often enjoyed in Chinese and dim sum restaurants. With just a few ingredients and minimal prep time, you can recreate this silky, creamy treat at home - the perfect dessert for any occasion.

chinese mango pudding in individual bowls

As a mango lover, this dessert holds a special place in my heart. It is often found on menus at many Hong Kong style Dim Sum and Chinese restaurants, and I'm excited to share how you can easily make it from scratch at home.

It perfectly showcases the vibrant flavors of mango - rich yet delicate. The evaporated milk on the top adds a luscious creaminess and enhances the overall flavor and texure of the pudding.

The best part? It's so simple to make at home. Your family and friends will not believe how effortless it was to prepare. With just a few ingredients and a quick prep time, the hardest part is waiting for it to set in the fridge!

Key Ingredients for Chinese Mango Pudding

This recipe only calls for a handful of ingredients:

* Fresh, sweet mangoes: The star of the show! Be sure to use sweet, ripe mangoes for the best flavor. They should be just slightly soft to the touch and fragrant. If fresh mangos are not available, frozen mango chunks are a good alternative. Just thaw before using.

* Evaporated milk: Adds a rich creamy texture, and enhances the overall flavor of the pudding. It gives it a richer flavor compared to regular whole milk.

* Hot water: Used to dissolve the gelatin and sugar to ensure a smooth consistency

* Sugar: Just enough to sweeten the pudding without overpowering the natural flavor of the mango. Feel free to adjust the amount of sugar to suit your sweet tooth and the natural sweetness of the mangoes.

* Ice cubes: These will help to cool the mixture down quickly so as not to affect the taste and texture of the rest of the ingredients

How to Make Chinese-Style Mango Pudding at Home

The key to the perfect Mango Pudding is the quality of the mangoes. They should be soft, ripe and sweet.

Use a sharp knife to carefully peel the mango, then cut it into large chunks. Place 1 pound of mango chunks (around 2 large or 3 medium-sized mangoes) into a food processor.

You may also use frozen mango cubes (available in the frozen section at most grocery stores). If you are using frozen mangoes, allow the mango chunks to thaw completely before preparing this recipe.

Puree the mangos in the food processor until completely smooth. If the puree is not completely smooth, you may wish to pour and press it through a fine sieve using the back of a spoon.

mango puree in food processor for chinese mango pudding

Add 1 cup of evaporated milk to the mango puree. Stir until well combined.

I recommend using evaporated milk over regular milk in this mango pudding because evaporated milk gives the pudding a richer and milkier flavor.

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pouring evaporated milk in mango puree for chinese mango pudding

Pour ¾ cup of hot water in a separate bowl, then pour ½ a cup of sugar and 2 tablespoons of unflavored gelatin powder (or two envelopes of gelatin powder) into the hot water.

Stir well, then let this mixture sit for a few minutes to allow the gelatin to dissolve completely.

pouring gelatin for chinese mango pudding

Give the gelatin mixture a quick stir, then pour it into the mango puree, followed by 5 ice cubes. The ice cubes will help to cool down the mixture quickly without affecting the taste and texture of the rest of the ingredients.

Stir this mango mixture until all of the ice has completely melted. You’ll be able to see the ice easily as they will tend to stay on the surface as they melt.

Pour the mango pudding mixture into individual serving bowls (ramekins, dessert bowls, cups, etc).

Allow the mango pudding to chill in the fridge for at least 3 hours.

Just before serving, top each bowl with 1 - 2 tablespoons of evaporated milk and add some garnish.

Some great options for garnish are mint leaves (mint pairs exceptionally well with mango!), sliced strawberries, whole blueberries, diced kiwi and of course, diced mango.

Enjoy!

PS: Looking for more mango recipes? Here are some you may enjoy!

Frequently Asked Questions

Can I use frozen instead of fresh mangoes?

Yes! Frozen mango chunks work perfectly for this recipe. Just be sure to let them thaw completely before blending

Can I make this recipe vegan?

Sure! You can substitute the evaporated milk with a plant-based alternative like coconut or almond milk, and use agar agar powder instead of gelatin

How long will this last in the fridge?

It will stay fresh for about 3 - 4 days. Use cling wrap to cover the tops of the bowls.

Can I freeze the mango pudding?

I would not recommend freezing this dish as the texture will be affected when thawed

What if my pudding did not set properly?

It is possible that the gelatin may not have dissolved properly, or it may not have enough time to chill. Make sure that the gelatin is completely dissolved, and that you give the pudding enough time to set in the fridge (at least 3 hours)

Can I use one large serving dish or tray instead of individual serving bowls?

You could, but I recommend using the individual serving bowls instead. If you use a large dish, you would need to cut the pudding into individual portions, which can result in uneven less attractive pieces as the texture is soft and might not hold well. Individual bowls allow you to keep the pudding in tact, offering a restaurant-style presentation.

Can I use heavy cream instead of evaporated milk?

You may, but please keep in mind that this may make the pudding too rich and creamy, and it won't have the same delicate texture as the traditional recipe