Mango pudding is my go-to dessert when I have dim sum in Chinatown. It’s something I’ve eaten since childhood. When the push cart 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. For Chinese banquets, it’s served in a large format, often shaped like a fish, a symbol of wealth, luck and prosperity. The server will place the dish on the table and then pour evaporated milk on top. I always ask for extra, 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.
