Hong Kong Mango Pudding (Dim Sum Style) – Easy Creamy Recipe
This post may contain affiliate links.This Hong Kong mango pudding is a silky smooth, creamy dessert inspired by the classic dim sum version served in restaurants. Made with real mango and evaporated milk, it has a rich yet refreshing flavor that melts in your mouth.
A Quick Look at the Recipe
🏷️ Recipe Name: Hong Kong Mango Pudding (Dim Sum Style)
⏱️ Ready In: ~ 10 minutes
🍽️ Serves: 10 pieces
🔥 Calories: 99 kcal (per serving)
🧾 Main Ingredients: Mangoes, evaporated milk, water, sugar, gelatine powder, ice cubes.
🥗 Dietary Info: Halal
🧠 Difficulty: Easy, very simple steps.
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Every time I see Hong Kong mango pudding, I’m instantly reminded of the last dish I always look forward to at dim sum. This glossy, golden dessert gently wobbles on the plate. It’s light, refreshing, and impossible not to love from the first spoonful. That jiggly, silky-smooth texture paired with sweet ripe mangoes makes this dessert feel simple yet special—especially when served alongside classics like Hong Kong egg tarts.
Traditionally, Hong Kong mango pudding is served chilled with evaporated milk poured over the top, adding a creamy finish that balances the fruity flavor perfectly. If you love mango desserts, you might also enjoy my mango pancakes or this refreshing mango sago dessert.
You can also explore more treats in my Asian dessert recipes, including favorites like mango ice cream and no bake mango cheesecake, perfect for warm days.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Gelatine powder – Gives this Hong Kong mango pudding its soft, jiggly, melt-in-your-mouth texture. You can use jelly powder as a substitute, but the texture will be slightly firmer.
Ripe mangoes – Use fully ripe, sweet mangoes for the best flavor. Underripe mangoes can taste sour and flat. The riper the fruit, the closer your pudding will taste to a dim sum–style mango pudding.
Sugar (optional) – Adjust to taste. If your mangoes are naturally sweet, you can reduce or skip the sugar for a lighter, fresher dessert.
Evaporated milk – Traditionally poured over the pudding, it adds a creamy richness that balances the fruity mango flavor—just like classic Hong Kong–style mango pudding.
Be sure to check out the full recipe and ingredient list below
How to Make Hong Kong Mango Pudding
STEP 1. Mix the gelatine powder with hot water and stir until fully dissolved (Images 1, 2). Set aside. Blend the mango flesh into a smooth puree. Transfer the mango puree to a bowl and pour in the evaporated milk (Image 3). Add sugar if needed, then whisk well until evenly combined (Image 4).
STEP 2. Add ice cubes into the mango mixture and stir gently until the ice cubes have completely melted (Images 5, 6). This helps cool the mixture quickly before setting. Strain the mixture through a fine sieve to achieve an extra smooth texture (Image 7). Pour the mixture into pudding molds and chill in the refrigerator overnight, or until fully set (Image 8).
To serve: The next day, remove the mango pudding from the molds. Gently shake or loosen the sides, then unmold onto a plate.
Pour evaporated milk over the top and enjoy this silky smooth, jiggly mango pudding, just like the ones served at dim sum restaurants.
Pro Tips
- Use very ripe mangoes – Sweet, fragrant mangoes are key. Underripe ones will taste flat and require extra sugar.
- Don’t overuse gelatine – Too much will make the pudding firm instead of softly jiggly. Measure carefully for that classic dim sum–style texture.
- Taste before adding sugar – Always check your mango mixture first. If your mangoes are sweet, you may not need any sugar at all.
- Cool it gently – Let the mixture cool slightly before chilling to prevent the gelatine from separating.
- Strain for ultra-smooth texture – Don’t skip this if you want a Hong Kong mango pudding with a silky, restaurant-style finish.
- Chill until fully set – Refrigerate for at least 6 hours (or overnight) for clean unmolding and the best texture.
- Serve well chilled with evaporated milk – Pour over just before serving for that classic creamy contrast.
Serving Suggestions
Serve this Hong Kong mango pudding well-chilled for the best texture. It’s a perfect sweet ending to a dim sum meal, especially alongside shao mai, potstickers, or crispy fried wontons.
It also pairs beautifully after spicy dishes like pad kra pao or beef rendang. The cool, creamy texture and light mango sweetness help balance the heat and refresh your palate.
👉 Don’t skip the drizzle of cold evaporated milk before serving, it adds that classic dim sum–style creamy finish.
For another light and refreshing option, try peach gum dessert, a soothing treat with delicate sweetness and a soft, jelly-like texture.
FAQs about Hong Kong Mango Pudding
Yes. Thaw the mango completely and drain any excess liquid before blending for the best texture and flavor.
This usually happens when the gelatine isn’t fully dissolved or the mixture is still too warm when chilled. Make sure the gelatine is completely melted and let the mixture cool slightly before refrigerating.
Yes. If your mangoes are naturally sweet, you can skip the sugar entirely. Always taste the mixture first before adding any sweetener.
Yes. Hong Kong mango pudding is a great make-ahead dessert and tastes best when fully chilled. You can prepare it a day in advance and keep it refrigerated until serving.
Yes, you can use jelly powder instead of gelatine. However, the pudding will be slightly firmer and a bit sweeter compared to traditional mango pudding.
Straining is optional but recommended. It removes fibers and air bubbles, giving your Hong Kong mango pudding a smoother, more silky texture.
Storage
Store your Hong Kong mango pudding in an airtight container or covered mold in the refrigerator for up to 2–3 days.
Keep it well chilled and add the evaporated milk just before serving for the best texture. Freezing is not recommended, as it can affect the smooth, creamy consistency.
More No Bake Desserts Recipes
- Chocolate Pudding
- Bua Loy Coconut Dessert
- Corn Pudding
- Avocado Chocolate Pudding
- Hong Kong French Toast
Hong Kong Mango Pudding (Dim Sum Style)
Ingredients
- 2 mangoes
- 380 ml evaporated milk
- ¾ cup water hot
- ¼ cup sugar if needed
- 2 tbsp gelatine powder
- 8 ice cubes
Instructions
- Mix the gelatine powder with hot water and stir until fully dissolved. Set aside. Blend the mango flesh into a smooth puree.
- Transfer the mango puree to a bowl and pour in the evaporated milk. Add sugar if needed, then whisk well until evenly combined.
- Add ice cubes into the mango mixture and stir gently until the ice cubes have completely melted. This helps cool the mixture quickly before setting.
- Strain the mixture through a fine sieve to achieve an extra smooth texture. Pour the mixture into pudding molds and chill in the refrigerator overnight, or until fully set.
- To serve: The next day, remove the mango pudding from the molds. Gently shake or loosen the sides, then unmold onto a plate.Pour evaporated milk over the top and enjoy this silky smooth, jiggly mango pudding, just like the ones served at dim sum restaurants.
Notes
- Use very ripe mangoes – Sweet, fragrant mangoes are key. Underripe mangoes won’t give enough flavor, and you’ll end up adding too much sugar.
- Do not overuse gelatine – Too much gelatine will make the pudding stiff instead of softly jiggly. Measure carefully for that silky, dim sum–style texture.
- Taste before adding sugar – Always taste the mango mixture first—if your mangoes are sweet, you may not need sugar at all.
- Add ice cubes – Adding ice cubes helps bring the temperature down quickly and prevents the gelatine from separating.
- Strain for ultra-smooth texture – Don’t skip straining if you want a restaurant-style finish. This removes mango fibers and air bubbles for a silky result.
- Chill until fully set – Let the pudding chill for at least 6 hours, preferably overnight, for clean unmolding and the best texture.
- Serve well-chilled with evaporated milk – Mango pudding tastes best cold, with evaporated milk poured over just before serving for a creamy contrast.
This mango pudding is a light, refreshing dessert with a silky smooth, jiggly texture, just like the ones served at Hong Kong dim sum restaurants. For best results, use very ripe mangoes and let the pudding chill fully before serving. Don’t forget the drizzle of cold evaporated milk on top!