Mango Pudding
Dessert4h 25m6 servingsEasyAbout this recipe
A silky-smooth, lightly set mango pudding that's a staple of Hong Kong-style dim sum desserts. Made with ripe mango purée, a touch of cream, and just enough gelatin to give it a gentle, wobbly set — it's refreshing, naturally sweet, and incredibly easy to make ahead. Serve chilled with a drizzle of evaporated milk or fresh mango for a restaurant-worthy finish at home.
Instructions
- 1
Bloom the gelatin: Sprinkle the gelatin powder over 3 tablespoons of cold water in a small mixing bowl. Let it sit undisturbed for 5 minutes until it absorbs the water and becomes spongy. Do not stir.
- 2
Blend the mango: Add the peeled, cubed mango to a blender and purée until completely smooth. Measure out 1½ cups of purée and set aside. (Reserve any extra purée for another use or topping.)
- 3
Heat the milk and sugar: In a small saucepan over ^[medium-low heat], combine the milk and sugar. Stir gently until the sugar is fully dissolved, about 3–4 minutes. Do not let it boil — you want it just steaming (around ![160–170°F]).
- 4
Dissolve the gelatin: Remove the saucepan from heat. Add the bloomed gelatin powder to the hot milk mixture and whisk immediately until the gelatin is completely dissolved with no lumps remaining, about 1 minute.
- 5
Combine everything: Pour the warm gelatin-milk mixture into the blender with the mango purée. Add the heavy cream, lime juice, and vanilla extract (if using). Blend on low for 15–20 seconds until fully combined and smooth. Taste and adjust sweetness if needed.
- 6
Strain for silkiness: Pour the mixture through a sieve into a large measuring cups or mixing bowl with a pour spout. This step removes any fibrous bits and ensures an ultra-smooth texture — don't skip it.
- 7
Pour into molds: Lightly spray 6 individual ramekins, small bowls, or dessert cups with a neutral cooking spray (or brush with a tiny bit of neutral oil). Pour the mango mixture evenly among them, filling each about ¾ full.
- 8
Chill to set: Cover each ramekins loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set and gently wobbly in the center.
- 9
Unmold (optional) or serve in cups: To unmold, run a thin knife around the edge of each ramekins, place a plate on top, and invert with a quick, confident flip. If serving in cups, simply remove the plastic wrap. Drizzle with evaporated milk, top with fresh diced mango, and garnish with a mint sprig.
