Cantonese Cuisine · tested Chinese home cooking
Mango Pudding Recipe
芒果布丁 Mángguǒ Bùdīng
A silky, creamy Chinese dessert that's a staple at dim sum restaurants. Made with fresh mangoes, evaporated milk, and gelatin, it's refreshingly light and bursting with tropical mango flavor. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 2 ripe mangoes, peeled and cubed
- 1 cup evaporated milk
- 1/2 cup water
- 3 tbsp sugar (or to taste)
- 2 tsp gelatin powder (or agar-agar for vegetarian)
- 1 tsp vanilla extract
- Optional garnish: fresh mango cubes, mint leaves, evaporated milk drizzle
Step-by-step instructions
Step 1
Puree mangoes in a blender until completely smooth
Puree mangoes in a blender until completely smooth. Set aside 2 tbsp for garnish.
Step 2
Sprinkle gelatin over 2 tbsp water and let bloom for 5…
Sprinkle gelatin over 2 tbsp water and let bloom for 5 minutes.
Step 3
Heat evaporated milk, water, and sugar in a small pot…
Heat evaporated milk, water, and sugar in a small pot over medium heat until sugar dissolves and mixture is warm (not boiling).
Step 4
Remove from heat
Remove from heat. Add bloomed gelatin and vanilla, stir until completely dissolved.
Step 5
Pour the warm milk mixture into the mango puree
Pour the warm milk mixture into the mango puree. Stir until well combined.
Step 6
Pour into individual serving bowls or molds
Pour into individual serving bowls or molds. Refrigerate for at least 4 hours until set. Garnish with mango cubes and mint before serving.
Cook’s notes
- Use very ripe, sweet mangoes for the best flavor – Indian or Ataulfo varieties work well
- For a dairy-free version, substitute coconut milk for evaporated milk and agar-agar for gelatin
- To unmold easily, dip the mold in warm water for 10 seconds
- The pudding can be made 2 days ahead and kept covered in the refrigerator
Common questions
Can I make Mango Pudding less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.