A classic Chinese dessert served at yum cha, sweet and silky smooth mango pudding topped with evaporated milk
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What is mango pudding?
Mango pudding is a popular dessert in Hong Kong, and you've probably come across it at the end of a delicious yum cha feast. It's light, refreshing, and sweet and the perfect way to end a meal.
Not only is it super delicious it's also super easy to make. 5 ingredients and a blender are all you need to pull this pudding together! Once you know how to make this you'll be making it on repeat.
How to serve mango pudding
There are so many different ways to enjoy mango pudding, but my favorite is how I grew up eating it.
Typically at yum cha, they will ask whether you want a drizzle of evaporated milk over your pudding. ALWAYS say yes! The evaporated milk is creamy and slightly sweet, pairing perfectly with the wobbly pudding.
Here are a couple of other ways you can enjoy your mango pudding:
- With whipped cream: Top with whipped cream for a light and fluffy cream topping that pairs well with the wobbly pudding
- Fresh mango: Fresh mango is the best topping! The texture of the fresh mango contrasts the wobbly pudding beneath it for the perfect combo
- Condensed milk: If you like a sweeter pudding try topping it with condensed milk. The creamy sweetness works wonders.
- Coconut milk: Coconut milk adds another flavor dimension to these puddings. Fragrant and nutty, and it matches the tropical mango vibes!
- Fresh mint: Decorate these with a couple of fresh mint leaves for a pop of greenery.
Ingredients in Mango Pudding
- Mango: I like to use fresh mango as it has the best flavor and sweetness. Make sure you use a variety with a sweet mango flavor. You can use frozen mango flesh, canned mango pulp, or mango puree in a pinch too.
- Granulated sugar: Aka white sugar adds a little more sweetness to the pudding. You can increase or decrease this according to how sweet your mangoes are, or your personal taste.
- Evaporated milk: I love using evaporated milk as it reminds me of traditional mango pudding. If you don't have any on hand or prefer something different you can also use whole milk, coconut milk, or any other kind of non-dairy milk.
- Powdered gelatin: Gelatin forms the structure of the pudding, helping it set up to the perfect consistency. You can use leaf gelatin as well if you don't have powdered.
- Cold water: Water is needed to bloom the gelatin, this helps activate the gelling properties of the gelatin.
- Mango to serve: A couple of mango cubes on top make the perfect pudding accompaniment!
- Evaporated milk to serve: A drizzle of evaporated milk on top is essential to tying the dessert together. If you're not using evaporated milk feel free to replace it with whatever you're using instead.
How to make mango pudding
- Combine the gelatin and cold water in a bowl and set aside to bloom
- Put the peeled and pitted mango in a blender and blend until smooth
- Add the sugar and evaporated milk to the mango puree and pulse until just combined
- Melt the gelatin in the microwave at 10 second bursts
- Add the gelatin to the blender and pulse until smooth
- Pour the mango pudding mixture into your glasses of choice and tap gently on your countertop to remove any bubbles
- Place in the fridge to set for at least 2 hours
- Remove from the fridge top with more evaporated milk and mango chunks
- Enjoy!
Frequently Asked Questions
How long does this last?
These will last up to 4 days when stored in the fridge. Make sure you keep them covered to keep them from drying out.
If you are making these ahead of time I recommend keeping the puddings plain until you're ready to serve. When serving top with the extra milk and mangoes. This will help the puddings stay good for longer.
How do I store these?
Storage is very easy, just wrap each pudding in plastic wrap and place it in the fridge until you're ready to eat!
Can I make this without gelatine?
As gelatine is the setting factor for these puddings it's impossible to make the pudding without it as it will never set. However, you can use other gelling agents like agar-agar powder or vegetarian gelatin.
Do I have to use evaporated milk in mango pudding?
No, you don't have to use evaporated milk, however, I like using it as it results in the most authentic-tasting mango pudding.
The most common substitutes are whole milk or coconut milk. If you aren't a fan of either of those you can also use any kind of dairy-free milk.
Can I use frozen mangoes?
I recommend using fresh mangoes when possible. The flavor of the pudding will be sweeter and more fragrant in comparison to a pudding made with frozen mangoes.
That being said there are some sweet varieties of frozen mangoes, like the Thai ones. Use whatever you can find, I'm sure it'll turn out just as delicious!
Can I make this ahead of time?
Yes, you can! Mango pudding is one of the best desserts to make ahead of time as the puddings need time to set.
I recommend making these a day ahead and then topping them with extra mangoes and milk just before serving.
Does this work with other fruits?
Yes, this will work with other fruits, but keep in mind that the sugar quantities were adjusted according to the sweetness level of mangoes. If using other fruits you may want to increase or decrease the sweetness.
A couple of fruits this would work well with include strawberries, peaches, blueberries, melon, etc. Make sure you don't use pineapple or kiwifruit as both these fruits contain enzymes that break down gelatin, so your pudding will never set.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
Mango Pudding Recipe
A classic Chinese dessert served at yum cha, sweet and silky smooth mango pudding topped with evaporated milk
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 puddings 1x
- Category: Pudding
- Method: Easy
- Cuisine: Chinese
Ingredients
Mango Pudding
- 500g Mango, peeled and deseeded
- 2 tbsp Granulated sugar, to taste
- 240ml Evaporated Milk (1 cup)
- 1 tbsp Gelatin powder
- ¼ cup Cold water
- Mango and evaporated milk to serve
Instructions
Mango Pudding
- Combine the gelatin and cold water in a bowl and set aside to bloom
- Put the peeled and pitted mango in a blender and blend until smooth
- Add the sugar and evaporated milk to the mango puree and pulse until just combined
- Melt the gelatin in the microwave at 10 second bursts, stir until completely dissolved
- Add the gelatin to the blender and pulse until smooth
- Pour the mango pudding mixture into your glasses of choice and tap gently on your countertop to remove any bubbles
- Place in the fridge to chill for at least 2 hours
- Remove from the fridge top with more evaporated milk and mango chunks
- Enjoy!
Olivia cobos
Easy and delicious
Catherine Zhang
The best!
Maria
The recipe notes say top with condensed milk, but the list only has evaporated. Which do you use? Thanks
Catherine Zhang
Sorry it should be evaporated!!
Patti
I had this pudding many years ago in China town San Francisco. It was absolutely delicious. I am so glad you posted this recipe. It was very easy to make and came out great. Thank you Catherine.
Catherine Zhang
So glad you loved it! It's a classic 🙂
Joseph
This is the best recipe out there for mango pudding. Having lived in HK for 20 years, THIS is what I crave most and it wows my guests that I make it for. Perfection. Catherine, I cannot thank you enough. This is the flavor of Heaven.
Daniel
Just to clarify.
500g Mango, peeled and deseeded
Weighed before (with seed and skin) or after (just the flesh)?
Catherine Zhang
after!
Medina
This is a great recipe, not too sweet and be try easy to make.