Introduction: Ready for a Creamy, Tropical Dessert?
Craving a light, refreshing dessert that bursts with tropical flavor? Hong Kong-Style Mango Pudding is the perfect treat! This silky, creamy pudding showcases the sweet, juicy taste of fresh mangoes, balanced with the rich creaminess of evaporated milk. Popular in Hong Kong dim sum restaurants, this no-bake dessert is simple to make at home and ideal for summer gatherings or a sweet end to any meal. Ready to dive into this tropical delight? Let’s get started!
Overview: Why Hong Kong-Style Mango Pudding Shines
Hong Kong-Style Mango Pudding is a smooth, velvety dessert that combines the vibrant flavor of fresh mangoes with a creamy, custard-like texture. Its simplicity and elegance make it a standout, whether served in individual cups or bowls. This no-bake treat is naturally vegetarian, easy to prepare, and perfect for showcasing ripe, juicy mangoes.
- Time Requirement: About 20 minutes for prep, plus 4 hours (or overnight) for chilling.
- Difficulty Level: Easy. No baking required, just blending, heating, and chilling.
- Why It’s Special: The fresh mango puree delivers a bright, tropical flavor, while the evaporated milk adds a rich, creamy texture. It’s a light yet indulgent dessert that’s universally loved.
Essential Ingredients: What You’ll Need
With just five ingredients, this recipe is all about letting the mangoes shine. Use ripe, sweet mangoes for the best flavor and texture.
- 100 g (½ cup) cold water: Used to bloom the gelatin for a smooth, set pudding.
- 2 tablespoons gelatin powder: Sets the pudding to a perfect, jiggly consistency.
- 450 g (about 2 large mangoes) fresh, ripe mangoes, peeled and cut into pieces: Provide the star flavor and vibrant color.
- 350 g (1 ½ cups) evaporated milk, plus extra for serving: Adds creamy richness and a classic Hong Kong touch.
- 100 g (½ cup) granulated sugar: Sweetens the pudding without overpowering the mango.
- Substitutions and Variations:
- Dairy-Free: Replace evaporated milk with coconut milk for a tropical, vegan-friendly twist.
- Lower Sugar: Reduce sugar to 70 g or use a natural sweetener like honey or agave, adjusting to taste.
- Gelatin-Free: Use 2 teaspoons agar-agar powder for a vegetarian alternative, following package instructions for dissolving.
- Flavor Boost: Add 1 teaspoon vanilla extract or a splash of lime juice to the puree for extra depth.
- Fruit Swap: Blend in 100 g pineapple or passion fruit with the mango for a mixed tropical flavor.
Why These Ingredients Matter: The mangoes provide a fresh, juicy base, the evaporated milk adds creamy richness, and the gelatin ensures a smooth, set texture. Sugar balances the flavors, making this dessert light yet satisfying.
Step-by-Step Instructions: Crafting Your Hong Kong-Style Mango Pudding
This no-bake recipe is simple and quick, delivering a silky, tropical dessert. Follow these steps for perfect pudding!
Step 1: Bloom the Gelatin
- In a small bowl, add 100 g cold water and sprinkle 2 tablespoons gelatin powder evenly over the surface.
- Let sit undisturbed for 5 minutes until the gelatin blooms and forms a gel-like consistency.
- Tip: Use cold water to ensure proper blooming and avoid clumping.
Step 2: Prepare the Mango Puree
- Peel and cut 450 g fresh, ripe mangoes (about 2 large mangoes) into chunks.
- Blend the mangoes in a blender until smooth (about 30 seconds). If the mangoes are fibrous, strain the puree through a fine-mesh sieve to remove strings for a silky texture.
- Tip: Choose ripe, sweet mangoes (like Ataulfo or Alphonso) for the best flavor and smooth puree.
Step 3: Make the Pudding Mixture
- In a small pot, combine the mango puree, 350 g evaporated milk, and 100 g granulated sugar. Stir well to mix.
- Add the bloomed gelatin to the pot.
- Heat the mixture over low-medium heat, stirring occasionally, until the gelatin and sugar are fully dissolved (about 5–7 minutes). Do not let the mixture boil, as high heat can weaken the gelatin’s setting power.
- Remove from heat and let cool slightly (about 5 minutes) to avoid curdling the milk.
- Tip: Stir gently and keep the heat low to maintain the gelatin’s structure and ensure a smooth texture.
Step 4: Pour and Chill
- Pour the warm mango mixture into 6–8 small serving cups, bowls, or molds (about 4–6 oz each), filling nearly to the top.
- Let the cups cool to room temperature for 10–15 minutes, then cover with plastic wrap.
- Chill in the fridge for at least 4 hours, preferably overnight, until fully set.
- Tip: Tap the cups gently on the counter after pouring to remove air bubbles for a smooth finish.
Step 5: Serve
- Serve the pudding chilled, straight from the fridge.
- Top each pudding with a drizzle of extra evaporated milk and fresh mango chunks for added flavor and presentation.
- Tip: Use a spoon to scoop or unmold onto a plate for a restaurant-style look if using molds.
Assembly: Creating the Perfect Hong Kong-Style Mango Pudding
Assembling this pudding is all about achieving a silky texture and vibrant presentation. Here’s how to make it shine:
- Pour Evenly: Divide the mango mixture evenly among cups for consistent portions.
- Chill Properly: Ensure a long chill time for a firm, jiggly texture that holds its shape.
- Garnish with Flair: Add fresh mango chunks and a drizzle of evaporated milk for a classic Hong Kong touch.
- Presentation Tips:
- Serve in clear glass cups or bowls to show off the vibrant orange color.
- Garnish with mint leaves, edible flowers, or a sprinkle of coconut flakes for extra elegance.
- Use small dessert spoons for an easy, delicate eating experience.
- Serving Tip: Serve chilled for the best texture, and add garnishes just before serving to keep them fresh.
Storage and Make-Ahead Tips
This pudding is perfect for preparing ahead and stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store covered with plastic wrap in the fridge for up to 3 days. The texture may soften slightly over time.
- Freezer: Not recommended, as freezing can make the pudding watery and affect the texture.
- Serving Tip: Stir gently before serving if the pudding has settled, and add fresh garnishes.
- Make-Ahead Tips:
- Prepare the pudding up to 2 days in advance and store in the fridge, covered tightly.
- Blend the mango puree a day ahead and refrigerate (without gelatin) until ready to cook.
- Keep extra mango chunks in an airtight container in the fridge for up to 24 hours for garnishing.
Recipe Variations: Get Creative!
Hong Kong-Style Mango Pudding is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Coconut Mango Pudding: Replace half the evaporated milk with coconut milk for a tropical twist.
- Mango Passion Fruit Pudding: Blend 100 g passion fruit pulp with the mango for a tangy variation.
- Layered Mango Pudding: Layer with crushed biscuits or fruit jelly for added texture.
- Citrus Mango Pudding: Add 1 tablespoon orange or lemon zest to the puree for a citrusy kick.
- Mini Mango Pudding Cups: Use smaller molds or shot glasses for bite-sized portions, perfect for parties.
Conclusion: Savor the Silky Bliss of Hong Kong-Style Mango Pudding!
You’ve just created a Hong Kong-Style Mango Pudding that’s as refreshing as it is delightful! With its creamy texture, vibrant mango flavor, and elegant presentation, this no-bake dessert is perfect for any occasion, from dim sum brunches to summer gatherings. Get creative with variations or garnishes, and enjoy every silky, tropical spoonful. How will you make your mango pudding unique? Share your ideas in the comments—I’d love to hear them!
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Mango Pudding (Hong Kong Style)
Description
Craving a light, refreshing dessert that bursts with tropical flavor? Hong Kong-Style Mango Pudding is the perfect treat! This silky, creamy pudding showcases the sweet, juicy taste of fresh mangoes, balanced with the rich creaminess of evaporated milk.
Ingredients
With just five ingredients, this recipe is all about letting the mangoes shine. Use ripe, sweet mangoes for the best flavor and texture.
-
100 g (½ cup) cold water: Used to bloom the gelatin for a smooth, set pudding.
-
2 tablespoons gelatin powder: Sets the pudding to a perfect, jiggly consistency.
-
450 g (about 2 large mangoes) fresh, ripe mangoes, peeled and cut into pieces: Provide the star flavor and vibrant color.
-
350 g (1 ½ cups) evaporated milk, plus extra for serving: Adds creamy richness and a classic Hong Kong touch.
-
100 g (½ cup) granulated sugar: Sweetens the pudding without overpowering the mango.
-
Substitutions and Variations:
-
Dairy-Free: Replace evaporated milk with coconut milk for a tropical, vegan-friendly twist.
-
Lower Sugar: Reduce sugar to 70 g or use a natural sweetener like honey or agave, adjusting to taste.
-
Gelatin-Free: Use 2 teaspoons agar-agar powder for a vegetarian alternative, following package instructions for dissolving.
-
Flavor Boost: Add 1 teaspoon vanilla extract or a splash of lime juice to the puree for extra depth.
-
Fruit Swap: Blend in 100 g pineapple or passion fruit with the mango for a mixed tropical flavor.
-
Why These Ingredients Matter: The mangoes provide a fresh, juicy base, the evaporated milk adds creamy richness, and the gelatin ensures a smooth, set texture. Sugar balances the flavors, making this dessert light yet satisfying.
Instructions
Step 1: Bloom the Gelatin
-
In a small bowl, add 100 g cold water and sprinkle 2 tablespoons gelatin powder evenly over the surface.
-
Let sit undisturbed for 5 minutes until the gelatin blooms and forms a gel-like consistency.
-
Tip: Use cold water to ensure proper blooming and avoid clumping.
Step 2: Prepare the Mango Puree
-
Peel and cut 450 g fresh, ripe mangoes (about 2 large mangoes) into chunks.
-
Blend the mangoes in a blender until smooth (about 30 seconds). If the mangoes are fibrous, strain the puree through a fine-mesh sieve to remove strings for a silky texture.
-
Tip: Choose ripe, sweet mangoes (like Ataulfo or Alphonso) for the best flavor and smooth puree.
Step 3: Make the Pudding Mixture
-
In a small pot, combine the mango puree, 350 g evaporated milk, and 100 g granulated sugar. Stir well to mix.
-
Add the bloomed gelatin to the pot.
-
Heat the mixture over low-medium heat, stirring occasionally, until the gelatin and sugar are fully dissolved (about 5–7 minutes). Do not let the mixture boil, as high heat can weaken the gelatin’s setting power.
-
Remove from heat and let cool slightly (about 5 minutes) to avoid curdling the milk.
-
Tip: Stir gently and keep the heat low to maintain the gelatin’s structure and ensure a smooth texture.
Step 4: Pour and Chill
-
Pour the warm mango mixture into 6–8 small serving cups, bowls, or molds (about 4–6 oz each), filling nearly to the top.
-
Let the cups cool to room temperature for 10–15 minutes, then cover with plastic wrap.
-
Chill in the fridge for at least 4 hours, preferably overnight, until fully set.
-
Tip: Tap the cups gently on the counter after pouring to remove air bubbles for a smooth finish.
Step 5: Serve
-
Serve the pudding chilled, straight from the fridge.
-
Top each pudding with a drizzle of extra evaporated milk and fresh mango chunks for added flavor and presentation.
-
Tip: Use a spoon to scoop or unmold onto a plate for a restaurant-style look if using molds.
FAQs: Your Hong Kong-Style Mango Pudding Questions Answered
Q: Can I use canned or frozen mangoes?
A: Yes, use 450 g canned mango (drained) or thawed frozen mangoes, but fresh mangoes give the best flavor and texture. Strain if fibrous.
Q: Is this pudding healthy?
A: It’s a treat, but mangoes are rich in vitamins A and C. The evaporated milk and sugar are indulgent, so enjoy in moderation or use lower-sugar options.
Q: Why didn’t my pudding set?
A: Ensure the gelatin is fully bloomed and dissolved, and avoid boiling the mixture, as high heat can weaken gelatin. Chill for at least 4 hours.
Q: Can I make this without gelatin?
A: Use 2 teaspoons agar-agar for a vegetarian alternative, but follow package instructions for dissolving, as it requires boiling.
Q: How long does it take to prep this pudding?
A: About 20 minutes for prep, plus 4 hours (or overnight) for chilling. It’s hands-off after pouring!
Q: Can I skip the evaporated milk drizzle?
A: Yes, but the drizzle adds the classic Hong Kong-style richness. Substitute with coconut milk or cream for a different flavor.