Cantonese Mango Pudding
Silky, chilled mango pudding with a delicate coconut base and fresh mango flavor. A classic Cantonese dessert that's elegant, refreshing, and surprisingly easy to make at home.
- Total time
- 35 min
- Servings
- 4
- Calories
- 156
- Protein
- 2g
Ingredients
- 3 whole ripe mangoes, medium-sized
- ½ cup coconut milk, full-fat
- 3 tablespoons sugar
- 2 teaspoons gelatin powder, unflavored
- 1.5 cups water, cold
- ¼ cup water, warm
- ¼ cup fresh mint leaves (optional garnish)
Instructions
- 1
Peel the mango by running a vegetable peeler lengthwise from the stem end to the opposite pointed end, rotating as you go until all skin is removed.
- 2
Slice the peeled mango lengthwise along both sides of the flat seed in the center, then scoop the flesh into a blender, discarding the seed.
- 3
Blend the mango flesh until completely smooth with no visible lumps, about 60 seconds on high speed.
- 4
Pour the mango purée through a fine-mesh strainer into a large bowl, pressing gently with the back of a spoon to extract all liquid and leave solids behind.
- 5
Measure out 1.5 cups of the strained mango liquid and pour it into a medium saucepan (discard any excess).
- 6
Pour 0.25 cup of warm water into a small bowl, sprinkle the gelatin powder over the water, and let it sit for 30 seconds without stirring, allowing it to absorb the water.
- 7
After 30 seconds, stir the gelatin mixture with a small spoon until the powder is completely dissolved and the liquid is clear with no visible granules.
- 8
Add the sugar to the mango liquid in the saucepan and stir over medium heat until the sugar dissolves and small wisps of steam rise from the surface, about 2 minutes.
- 9
Remove the saucepan from heat and pour in the dissolved gelatin, stirring constantly for 30 seconds until fully combined.
- 10
Slowly pour the coconut milk into the mango mixture while stirring gently in a figure-eight pattern for 60 seconds until the color is uniform pale gold and no white swirls remain.
- 11
Pour the mixture through a fine-mesh strainer into a clean bowl to remove any lumps or undissolved gelatin, catching the strained liquid below.
- 12
Pour the pudding mixture into four serving glasses or bowls, filling each about three-quarters full.
- 13
Place the filled glasses on a level shelf in the refrigerator and wait until the pudding is completely set and jiggles slightly but holds its shape, about 20 minutes.
- 14
Remove the puddings from the refrigerator and scatter a small pinch of fresh mint leaves across the top of each if desired, then serve immediately.
Tools you’ll need
- vegetable peeler
- cutting board
- large knife
- blender
- fine-mesh strainer
- large bowl
- measuring cups
- medium saucepan
- small bowl
- small spoon
- four serving glasses or bowls
- refrigerator
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