Homemade Mango Pudding

Chinese meals do not typically end with a dessert or dessert course which is common in Western cuisine. Instead a platter of fresh seasonal fruit is often served at the end of the meal. However, Dim Sum menus have incorporated puddings which are often served in small portions together with the savoury items; there is no strict order whether the sweet dish is eaten towards the end of the dim sum lunch, middle or beginning. 

A popular dessert on Dim Sum menus in Hong Kong is the delicate Mango Pudding, bursting with flavour and a hint of creamy dairy that melts in the mouth. Perfect served chilled on a hot summer’s day and an easy recipe to make at home. Enjoy. 


450g fresh mango (tinned or frozen can be used if out of season)

12g gelatine

60ml water

160ml coconut milk

60ml double cream

100g caster sugar


Sprinkle the gelatine into a small bowel of water and leave aside to bloom.

Gently heat up half the coconut milk, sugar and gelatine in a saucepan then set aside.

Cut the mango into cubes and place in a blender with the remaining coconut milk. Blend  to form a puree texture.

Combine the mixture in the saucepan with the mango puree, cream and mix well. Strain the mixture into ramekin or desired dessert bowls and refrigerate for 3 hours.

Remove from fridge when ready to eat and garnish with fruit and mint leaves. 

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