Easy Hong Kong-style Mango Pudding

This is an easy and authentic recipe for Hong Kong-style mango pudding, made without a mixer, using fresh, fully ripe mangoes.

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Hong Kong mango pudding

Here is a recipe for Hong Kong-style mango pudding that is perfect for hot summers.

When making mango pudding or mousse, many recipes call for blending the mangoes in a mixer, straining them to achieve a smooth texture, and then combining them with heavy cream or coconut milk to create a rich and smooth mouthfeel.

While these recipes result in luxurious cakes that are undoubtedly delicious and indulgent, this time I'll share a simpler recipe that can be made quickly and casually.

There was a period when I was really obsessed with Hong Kong cuisine, from dim sum to desserts. The desserts were particularly intriguing and captivated me.

The desserts had a unique quality, with warm options that could be enjoyed all day long, blurring the line between a meal and a sweet treat. They were light and refreshing, with flavors and textures that weren't too heavy or overly sweet.

This mango pudding, too, is incredibly refreshing compared to typical desserts, with a fruity taste that feels like you're eating the mango itself.

The secret to the deliciousness of Italian gelato is said to be that it doesn't leave you thirsty after eating it. Similarly, this mango pudding is very light and acts as a dessert that quenches your thirst.

Italian and Hong Kong desserts not only focus on richness and sweetness but also play a role in replenishing sugar and hydration appropriately during hot summers.

Ingredients

• Mangoes - Choose a ripe fruit that is soft to the touch. Even if you buy a mango labeled as "ripe," it may still be firm. In that case, let it sit for an additional 2 days. When the skin starts to wrinkle slightly, the flesh becomes soft and considerably more delicious.
  Since we're not using a mixer, if the mango is too firm, it won't dissolve well in the syrup, resulting in an unsatisfying outcome. Please use a mango that is ripe enough for the juice to drip when you cut into it. If ripe mangoes are hard to come by, you can also use thawed frozen mangoes.
• Granulated sugar
• Sheet gelatin - powdered gelatin can be substituted.
• Water
• Heavy cream - If you prefer not to use heavy cream, you can replace it with water as well.

Instructions

How to cut mango

Mangoes have a large oval-shaped seed in the center. The seed is positioned horizontally inside the flat side of the fruit. To cut the mango, place it on a cutting board with the narrow side facing upwards and cut it into three slices vertically.

Since there is a large seed in the center, avoid it and cut the left and right sides.

Remove the skin.

Cut into bite-sized pieces.

Mango pudding

Soak the sheet gelatin in plenty of water to soften it. If using powdered gelatin, add 2 tablespoons of water to hydrate it.

Heat water and granulated sugar to dissolve granulated sugar completely.

Add softened gelatin and stir to dissolve.

Place the diced mango in a bowl and roughly chop it with a whisk until it is coarsely mashed.

Add the melted gelatin syrup to the bowl and mix it with the mango.

Add the heavy cream and mix.

Pour the mixture into a container and refrigerate it for at least 2 hours, or until it is well chilled and set.

It looks visually appealing when served in ceramic dishes such as teacups.

Storage

Store in an airtight storage container or wrap in plastic wrap in the refrigerator. It will keep for about 2 to 3 days.

When I first refrigerated the pudding, I forgot to cover it with plastic wrap. When the pudding hardened, the top part of the pudding turned a little brown.

Since this recipe uses fresh mangoes with minimal sugar, the exposed portion can gradually discolor when it comes in contact with air. When storing the pudding, make sure to cover it with plastic wrap or place it in a sealed container to prevent air exposure and discoloration.

Variation

For those who prefer a lighter and simpler version, you can omit the heavy cream and substitute it with an equal amount of water.

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Easy Hong Kong-style Mango Pudding

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• Author: Chicca Food
• Total Time: 2 hours 18 minutes
• Yield: 3 servings 1x
• Diet: GlutenFreeDiet

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Description

This is an easy and authentic recipe for Hong Kong-style mango pudding, made without a mixer, using fresh, fully ripe mangoes.

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Ingredients

Units MUS Scale 1x2x3x

• 200g fresh mango
• 50g granulated sugar
• 5g sheet gelatin
• 200ml Water
• 50ml heavy cream

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Instructions

1. Soak the sheet gelatin in plenty of water to soften it. If using powdered gelatin, add 2 tablespoons of water to hydrate it.
2. Heat water and granulated sugar to dissolve granulated sugar completely.
3. Add softened gelatin and stir to dissolve.
4. Place the diced mango in a bowl and roughly chop it with a whisk until it is coarsely mashed.
5. Add the melted gelatin syrup to the bowl and mix it with the mango.
6. Add the heavy cream and mix.
7. Pour the mixture into a container and refrigerate it for at least 2 hours, or until it is well chilled and set.

Notes

Before chilling and setting the pudding, check the temperature of the pudding mixture by touching it. If it is not cold enough, place the bowl in a larger bowl filled with ice water to cool it down.

To expedite the chilling process, ensure that both the mangoes and heavy cream are well chilled before combining the ingredients. This way, the pudding mixture will already be cold, allowing you to refrigerate it immediately after mixing.

• Prep Time: 15 minutes
• Cool Time: 2 hours
• Cook Time: 3 minutes
• Category: Pudding ＆ Jelly
• Cuisine: Chinese

Nutrition

• Serving Size: 1
• Calories: 167
• Sugar: 26
• Sodium: 11
• Fat: 6
• Saturated Fat: 4
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 27
• Fiber: 1
• Protein: 2
• Cholesterol: 19