Mango pudding is my go-to dessert when I have dim sum. It’s something I’ve eaten since childhood and I haven’t grown out of it. When the push cart with dessert comes around to my table I always peer inside to search for the dessert, hoping it’s in a heart mold because that’s the traditional shape and my favorite. The server will place the dish on the table and then pour evaporated milk on top. I always ask for more because I like the pudding drowning in it. Typically the pudding is made from a mix which I don’t mind, I will still order it, but I wanted to create a recipe from scratch.
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For this homemade version, I strongly recommend using fresh, ripe mangoes. I tried frozen chunks but they didn’t have the same depth of flavor and the color was more yellow than a vibrant orange. I generally go for the small Alfonso mangoes but at the end of mango season in October, look for the larger Keitt variety. That’s my absolute favorite. Such incredible flavor. Mangoes freeze well for pureeing so when you get a good batch, I recommend peeling, pitting and freezing the chunks, plus vacuum sealing to prevent frost burn. For the garnish, it’s best to use fresh mangoes because the texture doesn’t stay firm when frozen.
Hong Kong Mango Pudding
Ingredients:
2 tablespoons neutral oil, if using molds instead of glasses / French ramekins
1 tablespoon powdered gelatin, plus 1/2 teaspoon if using one large mold
1/4 cup (50 grams) granulated sugar, plus more if mangoes aren’t super ripe
1 1/3 cups (340 grams) mango puree from 1 2/3 cups (355 grams) cubed mango, about 3-4 Alfonso mangoes
1/2 cup (120 grams) evaporated milk, plus more for serving
1/4 teaspoon kosher salt
For serving:
1 cup (215 grams) cubed mango, from 2 ripe Alfonso mangoes
Evaporated milk, chilled, for drizzling
Directions:
If using molds, brush each with a thin layer of neutral oil, making sure to get into all the crevices of the design. Set aside. If using ramekins, there is no need to prep them.
In a small bowl, add ½ cup (120 grams) cold water. Gradually sprinkle the gelatin over the water in an even layer, letting the powder absorb and become translucent before adding more. This is to avoid clumps. Once completely added, let sit for 2-3 minutes.
In a medium pot, add 2/3 cup (160 grams) water, sugar and gelatin mixture. Heat on medium-low, stirring constantly until the sugar and gelatin granules have completely dissolved. The mixture does not need to come to simmer. Set aside.
In a food processor or blender, add the mango puree and evaporated milk. Puree until completely smooth. Add to the pot with the sugar and gelatin. Whisk until completely combined.
Ladle the pudding mixture into 7-8 oz ramekins or molds, filling a bit more than halfway. Gently tap each glass on the work surface to remove any air bubbles. Cover with saran wrap, careful not to touch the top of the pudding or it will stick. Chill for at least 8 hours till set. You can make the pudding 1 day in advance.
For serving:
Ramekins: Pour a thin layer of evaporated milk, about 2 tablespoons, over each pudding. Then top with diced mangoes.
Molds: In a small heatproof bowl, add warm water. Dip each mold into the bowl, pudding side up, ensuring the water reaches the depth of the gelatin. Hold for 10 seconds. Then remove the mold from the water and place on kitchen towel to dry. Gently loosen the edges with a mini spatula and flip over onto a small plate. Pour evaporated milk over the pudding. Garnish with diced mangoes on the side.
Keep a small carafe of the remaining evaporated milk on hand so guests can add extra as they’re eating.
Serves 6
If you make it, I’d love to see! Tag me on Instagram @pastrywithjenn.