Recipe courtesy of Kristina Cho
Recipe courtesy of Kristina Cho
Watch how to make this recipe.
Mango Pudding Cups
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- Level: Easy
- Total: 4 hr (includes chilling time)
- Active: 15 min
- Yield: 4 pudding cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 221
- Total Fat
- 8 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 62 mg
Hong Kong–style mango pudding is an often underrated dessert on dim sum carts and menus, but it deserves to be as coveted as flaky egg tarts. This mango pudding has a silky-smooth texture and relies heavily on ripe mangos for a natural sweetness and bright flavor. A drizzle of sweetened condensed milk and a few cubes of fresh mangoes on top make this a perfect sweet treat for a warm, sunny day or ending to a dim sum feast.
- Level: Easy
- Total: 4 hr (includes chilling time)
- Active: 15 min
- Yield: 4 pudding cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 221
- Total Fat
- 8 g
- Saturated Fat
- 6 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 62 mg
Ingredients
Directions
- Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
- Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
- Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won’t reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
- Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!
Cook’s Note
I prefer to use smaller, less fibrous mangos like Champagne mangoes, for a smoother pudding texture. For a fully dairy-free version, substitute the sweetened condensed milk with sweetened condensed coconut milk or honey.
