Cantonese Mango Pudding

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A silky, sunshiny Cantonese classic from Hong Kong dim sum menus, this chilled mango pudding balances sweet tropical fruit with creamy milk and a delicate wobble. Served cold with a drizzle of evaporated milk and a few ripe mango cubes, it is the ultimate warm-weather finish to any Cantonese meal.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 7 gSaturated Fat
• 40 gCarbs
• 2 gFiber
• 35 gSugar
• 6 gProtein
• 80 mgSodium
• 290 mgPotassium
• 0.5 mgIron
• 38 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the pudding

• 2 large ripe mangoes (about 2 cups puree), peeled and pitted
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 packet (about 2 1/4 tsp / 7 g) unflavored gelatin
• 3 tablespoons cold water
• 1/4 cup hot water
• 1/2 teaspoon vanilla extract (optional)

For serving

• 1 ripe mango, diced into small cubes
• 1/2 cup cold evaporated milk
• 2 fresh mint leaves (optional)

Directions

1. Peel the mangoes, slice the flesh off the pits, and puree in a blender until completely smooth; reserve 1/3 cup of the puree for topping if desired.
2. Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes until spongy and soft.
3. In a small saucepan, combine the whole milk, heavy cream, and sugar. Warm over medium-low heat, stirring, just until the sugar dissolves and the mixture is hot but not boiling.
4. Remove the pan from the heat, add the bloomed gelatin and the 1/4 cup hot water, and whisk until the gelatin is fully melted and the mixture is smooth.
5. Stir in the mango puree and vanilla extract until evenly combined and a uniform sunny yellow color.
6. Lightly grease four 1-cup ramekins or pudding molds with a thin film of neutral oil, or rinse with cold water for easier unmolding.
7. Pour the mango mixture through a fine-mesh strainer into the molds to remove any fibrous bits and ensure a silky texture.
8. Refrigerate for at least 4 hours, or preferably overnight, until firmly set and just slightly jiggly in the center.
9. To unmold, run a thin knife around the edge of each ramekin and invert onto a chilled plate, giving a gentle shake to release.
10. Top each pudding with diced fresh mango, a generous drizzle of cold evaporated milk, and a mint leaf, then serve immediately.

Cook’s Notes

• Use ripe, fragrant mangoes such as Alphonso, Ataulfo, or Honey mangoes for the deepest flavor and natural sweetness.
• For a vegetarian version, substitute the gelatin with 1 teaspoon agar-agar powder; bring the milk mixture to a brief simmer to activate it.
• Never boil the milk or gelatin mixture once combined, or the pudding will lose its setting power and turn grainy.
• Make the puddings a day ahead for the cleanest unmolding and the most developed mango flavor.
• Straining the final mixture is the secret to that signature glassy, restaurant-style Cantonese smoothness.

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