Skip to content
FriendsPantry

Cantonese

Hong Kong-style mango pudding

Non-vegetarian

芒果布甸 · máng guǒ bù diān

A silky, set pudding of puréed ripe mango and evaporated milk, chilled until just firm and served with fresh mango — a dim sum dessert favourite.

Hong Kong-style mango pudding is a Cantonese dessert from China, ready in about 4 hours 18 minutes and made with mango, gelatine and evaporated milk. It serves 6 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
15 min
Cook
3 min
Rest
4 h
Total
4 h 18 min
Serves
6
Level
Beginner
Calories
130

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Sprinkle the gelatine (opens in a new tab) over the hot water and sugar (opens in a new tab) and stir until completely dissolved (warm gently if needed — don't boil).

  2. Step 2

    Blend the mango (opens in a new tab) until very smooth, then mix in the gelatine (opens in a new tab) liquid and evaporated milk (opens in a new tab).

  3. Step 3

    Pour into 6 small moulds or glasses, add a few mango (opens in a new tab) cubes and chill for at least 4 hours until set.

    • 240 min

  4. Step 4

    Serve cold, drizzled with a little cream if you like.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Hong Kong, China · Commonly attributedAlso popular in Malaysia, SingaporeMore food from China
Dish
Dessert · Desserts
Cooking method
No-cook, Blended
Taste
fruity, sweet, creamy
Diet
No gluten ingredients · No nut ingredients
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-fat · Low-sodium · DASH-style
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Child-friendly
Cook more with
Mango · Gelatine · Evaporated milk · Sugar
Techniques
Wet grinding · Emulsification · Gelification

Allergens

  • Contains, can be adapted: Milkfrom evaporated milk, heavy cream

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

130 kcal per serving

Calculated

1 serving ≈ 142 g · recipe makes 6

Where the energy comes from

  • Protein 11%
  • Carbohydrate 74%
  • Fat 15%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy130 kcal92 kcal
Protein3.9 g2.8 g
Carbohydrate25.2 g17.8 g
Net carbohydrate23.8 g16.8 g
Sugars24 g17 g
Added sugars10 g7.1 g
Fibre1.3 g0.9 g
Fat2.3 g1.7 g
Saturated fat1.3 g0.9 g
Trans fat——
Cholesterol8 mg5 mg
Sodium33 mg23 mg
Salt equivalent0.1 g0.1 g
Vitamins & minerals per serving
Potassium
222 mg
Calcium
82 mg
Iron
0.2 mg
Magnesium
16 mg
Vitamin A (RAE)
62 µg
Vitamin C
31 mg
Vitamin D
0.5 µg
Vitamin B12
0 µg
Folate (DFE)
38 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: heavy cream.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Fragrant Asian mangoes such as Ataulfo or Philippine mangoes give the best colour and flavour.

Common mistakes

  • Adding raw fresh mango to undissolved gelatine, which leaves lumps.

Storage

  • Refrigerate, covered, for up to 3 days.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like