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Overview

Chinese Mango Pudding

Mango Pudding, Mang Guo Bu Ding, Hong Kong Mango Pudding

This Chinese mango pudding recipe blends ripe mango puree with evaporated milk and cream, then sets it with agar into a silky, golden dessert. One serving is about 232 g, and the pudding needs 3 hours in the fridge to set.

Mango pudding is one of the most famous desserts of Hong Kong's dessert shops, where it is served chilled in small bowls. It grew out of the city's Cantonese dessert tradition, which favours light, silky sweets made with fruit, milk and a setting agent. Fresh mango became the star as Hong Kong's fruit trade brought in sweet Southeast Asian mangoes, and the pudding spread from Hong Kong across China and the world.

Pairs well with: Serve chilled with a little extra diced mango and a mint leaf; it needs nothing heavy alongside.

Provenance

China flag China

Hong Kong Dessert-Shop Classic

East & South Asia

Time Dedication

25m

15m prep • 10m cook

Batch Yield

4 Servings

228 kcal per serving

1 serving ≈ 232 g

Technical Skill

Easy

Easy (No Bake)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: A summer dessert, after dim sum, when you want something light and cold Cost: Low — about $2–3 per serving at home
Tags: Sweet Mild Vegetarian
A golden moulded mango pudding on a white plate, garnished with a strawberry slice, a blueberry and a mint leaf

Hong Kong Dessert-Shop Classic

Photo: Prayitno, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Good mango pudding is silky-smooth, golden and firmly set, with a strong fresh mango flavour — never grainy or watery.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 25m
P

Prep Stage: Puree the Mangoes

10 Mins • Blender

Peel and dice the mangoes, then blend until completely smooth — any lumps will show in the finished pudding. Measure the sugar, agar, water, evaporated milk and cream, and lightly oil or rinse 4 small moulds or ramekins with cold water so the puddings turn out cleanly.

Maestro Tip: Taste the mango puree first: very sweet mangoes need less sugar, and tart ones need the full amount. Adjust before you heat anything.

  1. 1

    Dissolve the Agar

    5 Mins Medium heat, about 90°C (194°F)

    Put the water, sugar and agar-agar powder in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly, and boil for 2 minutes until the agar and sugar have completely dissolved and the liquid is clear.

    Agar must boil to set properly — a gentle simmer is not enough, and undissolved grains make a grainy pudding.

    Done when: The liquid is clear with no visible grains.

  2. 2

    Add the Mango and Milk

    3 Mins Warm, about 60°C (140°F)

    Take the pan off the heat and stir in the mango puree, evaporated milk and cream until the mixture is smooth and evenly golden. Do not boil it again — boiling dulls the fresh mango flavour.

    Stir gently to avoid bubbles; air bubbles in the mixture become holes in the set pudding.

    Done when: The mixture is smooth, evenly golden and free of lumps.

  3. 3

    Pour into Moulds

    2 Mins Warm, about 50°C (122°F)

    Pour the mixture through a fine sieve into the prepared moulds to catch any lumps, filling each one almost to the top. Skim off any bubbles on the surface with a spoon.

    Straining is the secret to a silky finish — it takes 30 seconds and makes all the difference.

    Done when: The moulds are filled with smooth, bubble-free mixture.

  4. 4

    Chill Until Set

    180 Mins Fridge, about 4°C (39°F)

    Refrigerate the moulds for at least 3 hours, until the puddings are firmly set and wobble only slightly when shaken. Do not rush this — a pudding that is not set will collapse when turned out.

    Make the puddings the night before if you can; they keep perfectly in the fridge and taste better cold.

    Done when: The puddings are firm and wobble only slightly when the mould is shaken.

  5. 5

    Turn Out and Serve

    5 Mins Chilled, about 4°C (39°F)

    Dip the base of each mould in warm water for a few seconds, then turn the pudding out onto a plate. Top with the diced mango and a mint leaf, and serve cold.

    If a pudding sticks, dip the mould in warm water for a few more seconds — never force it out with a knife.

    Done when: The puddings stand tall and glossy on the plate, ready to eat.

Finishing Touches & Plating

Serve the puddings well chilled with fresh diced mango on top — cold, silky and golden, they are at their best straight from the fridge.

Nutritional Physiology & Benefits

Nutrition

Energy

228

kcal / serving

Protein

3g

Complete AA

Carbs

38g

Complex

Fats

8g

Healthy

Per serving (4 servings · 1 serving ≈ 232 g)
Energy228 kcal
Protein3 g
Carbohydrates38 g
Fat8 g
Fibre3.2 g
Sugar35.0 g
Sodium39 mg
Per 100g
Energy98 kcal
Protein1.4 g
Carbohydrates16.3 g
Fat3.5 g
Fibre1.4 g
Sugar15.1 g
Sodium17 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C (mango), vitamin A (mango), folate (mango), calcium (evaporated milk and cream), potassium (mango).

Real Mango at the Centre

Fresh mango puree gives vitamin C, vitamin A and fibre in every spoonful.

Light and Refreshing

About 228 kcal per serving — a light, cold dessert that feels refreshing rather than heavy.

No Baking Needed

The pudding sets in the fridge with no oven and no eggs — a simple dessert for a hot day.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Fresh Diced Mango

Extra diced mango on top adds fresh texture and doubles down on the mango flavour.

Drinks

Jasmine Tea

Light, floral jasmine tea cleanses the palate after the sweet, creamy pudding.

More Pairings

A Scoop of Vanilla Ice Cream

A small scoop of vanilla ice cream makes the pudding a richer dessert for a special occasion.

Full Menus

After a Chinese Meal

In Hong Kong dessert shops this is the classic light finish after dim sum or a rich Chinese meal.

Complete menu

Serve the pudding after dim sum or a Chinese meal, with jasmine tea — a light, classic Hong Kong finish.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Using Unripe Mangoes

Unripe mangoes are sour and fibrous, and no amount of sugar fixes the flavour — wait for ripe, fragrant fruit. This is general guidance, not medical advice.

A Heavy Cream Dessert Alongside

The pudding is already creamy and about 228 kcal — a rich cake or ice-cream sundae on top is more dessert than most people need at one sitting.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA light, refreshing dessert — one small pudding is a good portion for most adults.
  • ChildrenVery suitable; the pudding is soft, sweet and easy to eat.
  • ElderlyA good choice — soft, cold and easy to eat, with no chewing needed.
  • Pregnant womenFine to eat; the pudding is made from cooked, set ingredients and served chilled.
  • Breastfeeding womenA light, fruity dessert; the mango and milk provide fluids and vitamin C.
  • AthletesA reasonable post-workout treat — the mango gives quick carbohydrate, though protein is low.
  • Weight gainA good choice — take a full pudding with extra diced mango.
  • Weight lossA reasonable choice — the pudding is light for its calories; keep to one serving.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving carries about 35 g of sugar from the mango and added sugar — keep to one small pudding and ask your clinician about portion size.
  • High blood pressureOne serving carries only about 39 mg of sodium — a good choice; watch salty foods alongside.
  • Kidney diseaseThe dish is low in sodium and plant-based apart from the milk — a reasonable choice; ask your clinician about sugar portions.
  • GoutMango is low in purines — a reasonable choice for an occasional dessert.
  • Stomach issuesThe pudding is usually gentle, but cold, sweet desserts can trouble a sensitive stomach — eat slowly and keep portions modest.
  • Cardiovascular diseaseA reasonable choice — the pudding is low in fat and sodium; the sugar is the main thing to watch.
  • Fatty liverKeep to one small pudding and favour the fresh mango over extra cream.
  • Food allergiesContains milk (evaporated milk and cream) — check the label if you have a milk allergy; the dish is egg-free and nut-free.
  • Special therapeutic dietsA vegetarian, egg-free dessert that suits many therapeutic diets — check with your clinician about sugar and dairy limits.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Keep the puddings in their moulds, covered, in the fridge.
In the fridge
3 days in the fridge, covered.
In the freezer
Do not freeze — freezing ruins the smooth, silky texture.
How to reheat
Do not reheat — serve cold, straight from the fridge.
Freezing recommended
No — the pudding does not freeze well.
Signs it has spoiled
A sour smell, a watery or separated texture, or mould on the surface.

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