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Homemade Hong Kong Mango Pudding

Hong Kong mango pudding was introduced during the colonial era and very quickly became a favourite among locals. It’s also a perfect cooling dessert for summer and for making the most of the mangoes of the season.


2 ripe mangoes
250 ml water
250 ml evaporated milk
250 ml coconut milk
120 grams sugar
1 tablespoon gelatin powder
Fresh mint leaves for garnish (optional)


Prep the Mangoes: Peel and chop the ripe mangoes. You want them nice and juicy for that rich mango flavour.

Blend It: In a blender, blend the mango chunks with water until smooth to make your mango puree. For texture, keep some mango chunks in there.

Heat and Mix: In a saucepan over medium heat, combine the mango puree, evaporated milk, coconut milk, and sugar. Stir until the sugar dissolves and everything is well combined.

Add Gelatin: Sprinkle gelatin powder over the mixture while stirring continuously until it dissolves completely.

Chill: Pour the mixture into individual serving bowls or a mould. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight until set.

Serve: To serve, gently loosen the edges of the pudding and unmould it onto a plate if using a mould. Garnish with fresh chunks of mango.

We used in-season Indian mangoes from below as they are fibreless and very sweet.

Hong Kong's beloved Mango Pudding

14/06/24, 10:17

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