Hong Kong Mango Pudding (Dim Sum Style)

A small plate with mango pudding and evaporated milk.

5 from 1 vote

Hong Kong Mango Pudding (Dim Sum Style)

Silky smooth, lightly creamy, and bursting with real mango flavor. This mango pudding is a classic dessert inspired by Hong Kong style mango pudding served at dim sum restaurants.

Prep Time10

Total Time10

Course: Dessert, Desserts

Cuisine: Asian, Chinese, International

Diet: Gluten Free

Servings: cups

Calories: 99kcal

Author: Claudia

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.

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