Mar 03

Hong Kong-style Mango Pudding





Hong Kong-style Mango Pudding copy1




I realize I have been focusing a lot on savoury dishes this past couple of months. First it was salads in January, and now I have been going on an Oriental foods craze, which is working VERY well with me. Am having a total blast rediscovering old time favourites and food that I never thought of making at home before. It is always so easy to pop down to the local restaurants and food courts back home and not give another thought to how the dish is made. Our job was only to eat and then discuss whether or not it was better than the last plate of chicken rice/ fishball soup/ laksa/ rojak we ate two weeks ago at Ah Tong’s shop round the corner.



Street food is one thing, but I also miss attending Yum Cha sessions with friends and family. We’d sometimes pop in on a Sunday morning after church service, the perfect time for Yum Cha. For anyone who has been to a Dim Sum restaurant will know the selection of bite sized morsels on offer is mind boggling. Twenty years ago the menu was much smaller … more manageable too. These days tho I can barely keep track of the new fancy treats on offer. I tend to stick to classic favourites like the steamed pork dimplings, the steamed prawn dumplings, deep fried fishball, steamed pork buns and filled yam puff (if they have it). For dessert I tend to stay away from the hot varieties … the lin chee kangs, the hot bean curds and the egg tarts. All those are far too “Asian-style” for me. I like creamy western desserts, therefore I naturally gravitate towards the mango pudding. I could eat three serves of this, no problems.



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The way I see it, HK-style mango pudding is essentially panna cotta with fresh fruit puree. All it is is cream, milk, vanilla, mango puree, sugar and gelatine. A wonderfully easy dessert to prepare even at home and it almost a MUST when having dim sum.





       Hong Kong-style Mango Pudding.


  • 1 very ripe mango
  • 300 mls full cream milk
  • 100 mls thin cream
  • 1 tsp vanilla extract
  • 30 g granulated sugar
  • 4 sheets gelatine, softened in cold water



Peel mango and place the flesh into a pouring jug. Add the thin cream and blitz to a puree using a stick-blender.


In the meantime, heat the milk and sugar over medium heat until all the sugar crystals have dissolved. If your mango is very sweet then you may not even need sugar in your mixture, so taste as you go along. Another option would be to use vanilla sugar as an alternative.


Take the hot milk off the stove and add in the softened gelatine sheets. Add the vanilla extract and stir. Allow the milk to cool slightly before pouring it into the pureed mango and cream mixture. Have a taste and see if you are happy with the flavours.


Place cubed up mango chunks onto the bottom of a mould or serving glass. Pour the milky mango puree into the mould/ serving glass. Cover with cling wrap and chill in the fridge for up to eight hours.






Hong Kong-style Mango Pudding5





~ Enjoy! ~





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