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This popular Hong Kong style dim sum dessert is incredibly easy to make at home! Fruity, soft, luscious mango pudding, topped with fresh cream and studded with fresh mango pieces. It's sweet, tart, and creamy all at once. Use a ripe, juicy mango for maximum flavour. It's a great dessert to make in advance, not to mention it's a great gluten free option. If you don't eat dairy, you can also make this recipe using coconut milk.
Serve these in cute little containers, or put it in a fun mold and unmold for serving!
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Mango Pudding (Hong Kong Style)
- Yield: Serves 5-6
- 300g mango flesh for puree, plus 1 extra mango for garnish (see note)
- ¼ cup cold water
- ⅓ cup hot off-the-boil water
- 2-4 tablespoon honey (depending on mango sweetness)
- 2 tsp gelatin powder (I use Knox brand), for a firmer pudding that can be easily unmolded, use ½ tsp more)
- Lime or lemon juice, as needed (depending on the mango)
- ⅓ cup whipping cream or coconut milk, plus extra for serving
- Optional garnish: mint leaves
Note: You can use frozen mango for this as long as it’s RIPE and sweet. I find Asian brands (from Thailand or the Philippines) tend to have better quality frozen mangoes, the Western brands often use more fibrous varieties and have pieces that are not ripe mixed in. If this is the only kind you can find, that’s fine, just pick out any pieces that look underripe.
Sprinkle gelatin onto ¼ cup cold water and let it sit for about 10 minutes until the water has been absorbed.
Meanwhile blend mango and 2 tablespoon of honey until smooth (you can strain it if you want to ensure smoothness) and transfer to a small pot. Add the cream and cook over medium heat, stirring constantly, until it is steaming. Once steaming, turn off the heat.
Pour hot off-the-boil water into the bloomed gelatin and stir to completely dissolve; pour this into the mango mixture and stir to mix well.
Taste the mixture and add more honey and/or lemon juice as needed.
Stir in mango dice, pour into molds. Refrigerate at least 3 hours or until the pudding is cold and set, if you want to unmold it, wait 8 hours if possible to ensure maximum firmness.
To serve pour some cream over the pudding, garnish with more mango cubes and mint leaves, enjoy!
Can this recipe work without cooking the mixture?
Hi Julie, yes, but the reason I cook it is to make the pudding last longer. Also I would imagine that uncooked mango puree might oxidize and turn brown after a while. But if you're serving immediately after making then not cooking will be fine.
Ripe mangoes are hard to find in Canada! Can you use tinned mango?
Not for this one, no. I'd rather you use tinned peaches TBH!
I am planning to make this in the up and coming dinner party but I can only get gelatine sheets in Switzerland. What's the equivalent amount and steps for gelatine sheet prep?
Hi! I actually am not sure because I don't work with gelatin sheets. But I'm sure this is something a Google search can tell you 🙂
Hi, what does the lemon/lime juice do here please?
Adds acidity and brightens the flavour 🙂
In place of whipping cream, could I use milk?
It would not be quite as nice with regular milk.
How much agar agar powder would I use instead of 1 tsp of gelatin?
This recipe is perfect! So simple and delicious. Thank you!
Can I use gelatine leaf, and how much and how should I use it?