Mango Pudding

A classic Chinese dessert served at yum cha, sweet and silky smooth mango pudding topped with evaporated milk

There’s something about mango pudding that feels like summer in a spoon — smooth, creamy, and full of bright tropical flavour. Every time I make it, it reminds me of yum cha Sundays with my family in Sydney, where dessert always ended with that glossy wobble and drizzle of milk.

I started testing my version back when I was experimenting with lighter menu items for TuCha, between all the cheesecakes and bubble-tea trials. After a few failed batches that either set like rubber or refused to set at all, I finally landed on this one — silky, fragrant, and perfectly balanced. It’s one of those desserts that looks elegant but takes barely any effort, and that’s the kind of kitchen win I’ll always stand behind.

At-a-Glance – What You’ll Need Before We Start Rolling

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.
• Crushed pistachios: Top with crushed pistachios and edible rose petals for a festive look.
• Coconut sticky rice: Serve with a side of coconut sticky rice for a heartier dessert.
• Mango sorbet: Pair with a mango sorbet for a refreshing, cool contrast.

Ingredients in Mango Pudding

Main Ingredients

• Fresh mango flesh (2 cups) – Use ripe, sweet mangoes like Kensington Pride or Honey Gold for that full flavour.
• Granulated sugar (¼ cup) – Taste and tweak; your mangoes decide the sweetness.
• Evaporated milk (½ cup) – Gives that nostalgic Hong Kong dim-sum taste.
• Gelatin powder (2½ tsp) – Bloom in cold water before melting for perfect texture.
• Cold water (3 tbsp) – Helps activate the gelatin evenly.

Optional – My Favourite Extras That Add a Little Magic

• Coconut milk – Adds a tropical richness.
• Lime zest – Lifts the mango’s natural sweetness.
• Whipped cream – Soft peaks only; think café-style finish.
• Fresh mint leaves – For a pop of colour and freshness.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Agar-agar instead of gelatin for a vegan twist (use less; it sets firmer).
• Whole milk or coconut milk if evaporated milk isn’t handy.
• Frozen mango works too — just thaw and blend smooth.

How to make mango pudding

1. Combine the gelatin and cold water in a bowl and set aside to bloom

2. Put the peeled and pitted mango in a blender and blend until smooth
3. Add the sugar and evaporated milk to the mango puree and pulse until just combined
4. Melt the gelatin in the microwave at 10 second bursts
5. Add the gelatin to the blender and pulse until smooth

6. Pour the mango pudding mixture into your glasses of choice and tap gently on your countertop to remove any bubbles
7. Place in the fridge to set for at least 2 hours
8. Remove from the fridge top with more evaporated milk and mango chunks
9. Enjoy!

Troubleshooting – Quick Fixes I’ve Learned from My Kitchen

Comparison – How This Recipe Stacks Up Against Other Desserts

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Tips for Best Mango Pudding

• Use ripe Alphonso mangoes for a richer, more intense flavor: Alphonso mangoes are known for their sweetness and vibrant orange hue, which enhances the pudding’s flavor and color. Using them can make a significant difference, giving the dessert a tropical richness that is hard to achieve with other varieties.

Can’t get enough mango? You’ll adore my creamy Mango Float — it’s the ultimate no-bake dessert dream.

• Strain the mango puree for a smoother texture: To achieve a silky-smooth consistency, pass the mango puree through a fine sieve before mixing it with the other ingredients. This removes any fibrous bits, creating a creamy, professional-quality finish.
• Bloom gelatin with warm water for better consistency: Properly blooming gelatin ensures that it dissolves evenly and creates a smooth, firm texture. Let the gelatin sit in warm water for about 5-10 minutes before using it to avoid clumping.

• Chill Your Glassware Before Pouring: Cold serving glasses or bowls help the pudding set evenly and give it a glossy finish, creating a professional presentation.
• Balance Sweetness with Citrus: A teaspoon of lime or lemon juice brightens the mango flavor, making the pudding feel lighter and more refreshing.
• Measure Gelatin Precisely: Gelatin can make or break the pudding. Use a kitchen scale for accuracy to avoid an overly stiff or runny texture.

If you love creamy tropical desserts, try the refreshing Mango Sago — silky, fruity, and oh-so-comforting.

• Taste and Adjust Before Setting: Not all mangoes are equally sweet. Blend and taste before chilling, adjusting with honey or natural sweeteners as needed.
• Create Layered Effects: Alternate mango pudding with coconut cream or fruit puree for a two-tone or ombré effect that looks striking when served.
• Add Toppings Just Before Serving: Decorate with mint, nuts, or fruit at the last minute to keep the toppings fresh and visually appealing.

Variations

• Replace mango with passionfruit for a tangy flavor: For a more exotic twist, swap out mango for passionfruit. Its tangy, slightly tart flavor provides a refreshing contrast, and the seeds can add an extra layer of texture.
• Use coconut cream instead of evaporated milk for a tropical twist: Substituting coconut cream not only makes the dish creamier but also introduces a subtle coconut flavor, complementing the mango. This variation is great for a richer dessert or for anyone who loves tropical flavors.
• Add a pinch of cardamom or saffron for a fragrant touch: Incorporating spices like cardamom or saffron can elevate the mango pudding, adding an aromatic dimension that balances its sweetness. These spices are often used in Indian desserts, pairing well with mango.

Craving something frosty? Dive into my Mango Bingsu — a shaved ice delight bursting with mango goodness!

• Mango Matcha Pudding: Add a teaspoon of matcha powder for a delicate green tea layer that balances the tropical sweetness.
• Ginger Mango Pudding: A touch of fresh ginger juice or ground ginger adds warmth and complexity without overwhelming the fruit.
• Mango and Berry Fusion: Alternate layers of mango pudding with strawberry or raspberry puree for a colorful and tangy contrast.
• Mango Pudding with Liqueur: Incorporate a splash of dessert wine or passionfruit liqueur for an elegant dinner-party version.
• Coconut Crunch Mango Pudding: Replace evaporated milk with coconut cream and finish with toasted coconut flakes for added fragrance and texture.
• Frozen Mango Pudding Pops: Freeze the mixture in molds for a playful summertime dessert that combines the smoothness of pudding with the fun of a popsicle.

Additional Serving Suggestions

• Elegant Glassware Presentation: Serve in martini or coupe glasses to give a sophisticated restaurant-style look.
• Pair with Jasmine or Green Tea: Balance the richness of mango pudding with the light, fragrant notes of warm tea.
• Add Crunchy Cookie Accents: Serve with sesame cookies or almond biscuits on the side for textural contrast.
• Garnish with Edible Flowers: Delicate flowers such as orchids or violets make a beautiful finishing touch.
• Create a Tropical Fruit Platter: Pair pudding with pineapple, dragon fruit, or papaya slices for a colorful and vibrant serving option.
• Mango Parfait Style: Layer mango pudding with granola and yogurt for a playful breakfast-meets-dessert twist.

Common Mistakes to Avoid

• Skipping the Bloom Step: Always bloom gelatin before using it. Directly adding gelatin powder to hot liquid will cause lumps.
• Using Bland Mangoes: Underripe or flavorless mangoes result in a dull pudding. Always select ripe, fragrant fruit.
• Overheating Gelatin: High heat destroys gelatin’s setting ability. Melt gently to maintain structure.
• Not Straining the Puree: Unstrained puree leaves fibrous bits that disrupt the silky finish of the pudding.
• Adding Toppings Too Early: Toppings such as fresh fruit can release juices and water down the pudding if added before chilling.
• Rushing the Chill Time: Pudding needs several hours to set. Cutting the chill time short compromises both texture and flavor.

What’s the best way to sweeten the pudding naturally?

Use honey, maple syrup, or coconut sugar as natural sweeteners for a different flavor profile.

Mango Pudding Recipe

Print Recipe

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A classic Chinese dessert served at yum cha, sweet and silky smooth mango pudding topped with evaporated milk

• Author: Catherine Zhang
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 puddings 1x
• Category: Pudding
• Method: Easy
• Cuisine: Chinese

Ingredients

Units USM Scale 1x2x3x

Mango Pudding

• 500g Mango, peeled and deseeded
• 2 tbsp Granulated sugar, to taste
• 240ml Evaporated Milk (1 cup)
• 1 tbsp Gelatin powder
• 1/4 cup Cold water
• Mango and evaporated milk to serve

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Instructions

Mango Pudding

1. Combine the gelatin and cold water in a bowl and set aside to bloom
2. Put the peeled and pitted mango in a blender and blend until smooth
3. Add the sugar and evaporated milk to the mango puree and pulse until just combined
4. Melt the gelatin in the microwave at 10 second bursts, stir until completely dissolved
5. Add the gelatin to the blender and pulse until smooth
6. Pour the mango pudding mixture into your glasses of choice and tap gently on your countertop to remove any bubbles
7. Place in the fridge to chill for at least 2 hours
8. Remove from the fridge top with more evaporated milk and mango chunks
9. Enjoy!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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