🥭 Mango Pudding
Mango pudding is a silky chilled dessert of puréed mango, cream and sugar set with gelatin. It is smooth and wobbly, tastes intensely of ripe mango and is lightly creamy. It is a staple of Hong Kong dim sum restaurants, often set in fish-shaped moulds and served with a little extra cream poured over.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g ripe mango flesh
- 150 ml cream
- 80 g sugar
- 10 g powdered gelatin
- 150 ml hot water
Method
- Dissolve the gelatin and sugar in the hot water.
- Blend the mango until smooth, keeping a few small cubes for garnish.
- Mix the mango purée with the gelatin water, then stir in the cream.
- Pour into moulds or cups and chill for at least 4 hours until set.
- Serve topped with the mango cubes.
How to make it lighter
- Replace half the cream with water or more mango purée.
- Use very ripe mangoes and cut the sugar by half.
- Set it in small 100 g cups to keep the portion in check.
History
Mango pudding became popular in Hong Kong restaurants in the second half of the 20th century and is generally associated with Hong Kong-style dim sum. It is now found across Southeast Asia and in Cantonese restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →