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HOMEMADE HONG KONG MANGO PUDDING

Hong Kong's beloved Mango Pudding


Mango pudding, Three Uncles, recipe
Three Uncles' 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.


Ingredients:

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)


Method:

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 alphonsomango.co.uk below as they are fibreless and very sweet.




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