Q1: What is the difference between this Hong Kong-style Mango Pudding and others?

The key ingredient that defines the classic Hong Kong style is the use of evaporated milk . Many other mango pudding or mousse recipes from around the world use heavy cream, regular milk, or coconut milk. Evaporated milk provides a unique, slightly caramelized, and concentrated milky flavor that is very distinctive and nostalgic for those who have had this dessert at a dim sum restaurant.

Q2: My pudding didn't set properly. What did I do wrong?

A pudding that doesn't set is almost always caused by an issue with the gelatin . There are two likely culprits. First, you might have overheated the mixture. Boiling the gelatin will destroy its ability to set. You must only warm the mixture gently until the gelatin dissolves. Second, it's possible you didn't use enough gelatin for the amount of liquid, so be sure to measure accurately.

Q3: Can I use frozen mango for this recipe?

Yes, you can absolutely use frozen mango chunks, which makes this a great dessert to enjoy year-round! Simply thaw the mango chunks completely before you blend them into a purée. You may find that you need to add a little extra sugar, as frozen mango can sometimes be less sweet than fresh, perfectly ripe, in-season mangoes.

Q4: How can I unmold my pudding for a fancier presentation?

If you chill your pudding in a lightly oiled silicone mold or a small bowl, you can easily unmold it. To release the pudding, you can briefly dip the bottom of the mold in a bowl of hot water for just 5-10 seconds. Then, place your serving plate on top of the mold and carefully invert them together. The pudding should release cleanly onto the plate.

Q5: Can I make this dessert vegan?

To make this specific recipe vegan would require substituting the three main ingredients. You would need to use a plant-based gelatin substitute like agar-agar (which has different setting properties and needs to be boiled), a dairy-free evaporated milk (like a coconut or soy version), and a plant-based sweetener like agave if you are also avoiding refined sugar.

The Best Authentic & Easy Hong Kong Mango Pudding

A classic and refreshing Hong Kong-style Mango Pudding. This is a simple, chilled dessert with a smooth, creamy, and jiggly texture. The pudding is made by creating a puree from fresh, ripe mangoes, which is then gently heated with evaporated milk, sugar, and bloomed gelatin until everything is dissolved. The mixture is then poured into individual serving cups and chilled for several hours until it is fully set. It’s often served with a drizzle of evaporated milk and more fresh mango chunks.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 4 hours 32 minutes (includes cooling and chilling time)
Yield: 4-6 servings 1x
Category: Dessert
Method: Chilling, Blending, Simmering
Cuisine: Chinese
Diet: Gluten Free

Ingredients

Scale

100 g (about ½ cup) cold water
2 tablespoons gelatin powder
450 g fresh, ripe mangoes, peeled and cut into pieces (about 2 large mangoes)
350 g (one 12-oz can) evaporated milk, plus extra for serving
100 g (about ½ cup) granulated sugar
Fresh mango chunks for garnish (optional)

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Instructions

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for at least 5 minutes to bloom, until it becomes a firm gel.
Place the fresh mango pieces in a blender and blend until you have a smooth puree. If your mangoes are fibrous, strain the puree through a fine-mesh sieve.
Pour the mango puree into a small pot. Add the evaporated milk and granulated sugar, and stir to mix well.
Add the bloomed gelatin puck to the pot with the mango mixture.
Place the pot on the stovetop and heat over low-medium heat, stirring occasionally, until the gelatin has completely dissolved. Do not let the mixture boil.
Remove the pot from the heat and let the mixture cool slightly.
Pour the pudding mixture into individual serving cups or bowls.
Chill the puddings in the refrigerator for at least 4 hours, or overnight, until they are fully set.
Serve chilled, with a drizzle of extra evaporated milk and more fresh mango chunks for garnish, if desired.

Notes

Blooming the gelatin in cold water before heating is a crucial step to ensure it dissolves smoothly without clumps.
It is very important not to boil the mango and gelatin mixture, as high heat can weaken the gelatin and prevent the pudding from setting properly.
The chilling time of at least 4 hours is essential for the pudding to become firm.

Nutrition

Serving Size: 1/6 of recipe
Calories: 220-280
Sugar: 35-45 g
Sodium: 80-110 mg
Fat: 6-9 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 1-2 g
Protein: 7-9 g
Cholesterol: 25-40 mg

Find it online: https://cookupjoy.com/hong-kong-mango-pudding/