Have you been looking for a mango dessert that actually taste like mangos? This is it! Best of all, it is easy to prepare and you need only 5 ingredients. As you might have read in my earlier post, my home is bursting at the seams with mangos. For the first time in seven years, our mango tree is fruiting with a vengeance. Take a look at the image  of our mango tree that I posted in my previous post. 

Our family has been going through a prodigious amount of mangos in the form of chilled mango salads, mango salsas, thai mango salad, mango lassi, mango panna cotta… This Dim Sum Mango Pudding is really by far my favourite way to eat mangos.  You might see it on the menus of Chinese restaurants and more often at Chinese restaurants serving dim sum.

They taste as good as it looks. Sweet but not cloyingly so with a good bite. In case you are wondering, they are from the same tree. The orange coloured one is riper whilst the yellow one is still sweet but with a slight hint of sharpness and a firmer bite. Yum.

Dim Sum Mango Pudding

Prep: 10 minutes
Cook: 5 minutes
Inactive: Overnight in refrigerator
Level: Easy
Makes: Four, 1 cup-size servings. Take a look at my feature image at the top.
Oven Temperature:
Can recipe be doubled? Yes.
Make ahead? 3 days ahead.


1 cup=250ml=8.45 US fl oz

1 Tablespoon gelatin powder
4 Tablespoons room temperature water
7/8 cup (210ml) boiling water
1/4 – 1/2 cup (1.7 – 3.5 oz)(50 – 100g) granulated sugar*
1 cup (8.8 oz)(250g) mango puree
1/2 cup (125ml) evaporated milk
1 cup (6.7 oz)(190g) cubed mango
1/4 – 1/2 cup (62.5ml) evaporated milk for drizzling
*  Depends on how ripe/sweet your mangos are. I tend to like my dessert not too sweet and use 1/4 cup most times.


1. Put gelatin powder into a large bowl (4 cup/1 litre capacity) in an even thin layer. If you do not even it out but pile it up, some of the gelatin might clump up and not dissolve. Sprinkle the room temperature water over the gelatin. Set aside for five minutes. Now, if the the gelatin does clump up on you, do not worry. Break it up with a whisk or fork as best as you can and let it soak a little longer. Alternatively, add the room temperature water first and then sprinkle the gelatin over it in an even layer.
2. While waiting for the gelatin to turn spongy, you should start to boil the 7/8 cup (210ml) of boiling water. I would boil 1 cup of water and then measure out the 7/8 cup that would be used. The idea is not to boil the gelatin with the hot water but to loosen up the by now spongy looking gelatin.

This is what the gelatin powder looks like after sitting in water for 5 minutes

3. With a whisk, whisk as you add the hot water into the gelatin. It should dissolve in a minute or less.
4. Lightly whisk in sugar, mango puree and 1/2 cup evaporated milk until the sugar dissolves. You do not want too much bubbles/air in your mixture.  I use an immersion blender. You could use a blender/liquidizer.


5. Pour into four cups. Divide the cubed mangos amongst the cups.
6. It is best to cover and refrigerate overnight to allow the puddings to properly set.
7. At the same time keep the evaporated milk for drizzling (the 1/4  – 1/2 cup) chilled in the refrigerator.

To serve

1. This pudding is not meant to be unmoulded as it between a soft and firm set pudding.  It would not hold its shape if you tried to unmould it.  Eat it straight from the serving cups.
2. Drizzle some of the chilled evaporated milk over the puddings before you eat them. Lukewarm evaporated milk over chilled pudding just does not taste right.


(1) Once puddings are served, eat them as soon as you can or they will start to soften.
(2) Choose mangos that are at different stages of ripeness to cube and add into the serving cups.  It provides visual, taste and textural contrast.