Hong Kong–style mango pudding is an often underrated dessert on dim sum carts and menus, but it deserves to be as coveted as flaky egg tarts. This mango pudding has a silky-smooth texture and relies heavily on ripe mangos for a natural sweetness and bright flavor. A drizzle of sweetened condensed milk and a few cubes of fresh mangoes on top make this a perfect sweet treat for a warm, sunny day or ending to a dim sum feast.
| Level: | Easy |
| Total: | 4 hr |
| Active: | 15 min |
| Yield: | 4 pudding cups |
Ingredients
- 1 tablespoon gelatin powder
- 2 cups cubed mango, plus more for topping (see Cook’s Note)
- 1/2 cup full-fat coconut milk
- 1/4 cup sugar
- Pinch coarse kosher salt
- 4 tablespoons sweetened condensed milk (see Cook’s Note)
Instructions
- Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
- Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
- Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes–the mixture won’t reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
- Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 221 |
| Total Fat | 8 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 34 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 62 mg |