How To Make Chinese Mango Pudding
Oct 20th, 2007 by admin
Chinese mango pudding is a delicious cold dessert that I’ve had in many Chinese restaurants (the one above was taken at Pearl Liang and the one below at Yung Kee). My friend in Hong Kong, Lau Wing Suan Joycelyn, who makes it regularly at home, wanted to share her recipe with readers. There are two ways of making it, the second one being a little more complicated but tastier.
Chinese Mango Pudding:
(A) Simple Method:
Ingredients:
- 1 pack, approx. 90g mango jelly
- 1 small tin, approx. 160g condensed milk
- 1 ripe mango
- 225 ml hot water
1) Use 225 ml of hot water to melt the jelly, then allow to cool
2) Dice the mango. Add this and the condensed milk to the jelly. You can also squeeze the mango juice and add for extra flavour
3) Mix well and place in the fridge (for best results, leave overnight)
(B) A Relatively More Complicated Method:
Ingredients:
- 1 pack, approx. 90g mango jelly
- 1 small tin, approx. 160g condensed milk
- 1 ripe mango
- 225 ml hot water
- 176 ml fresh milk
- 1 egg, beaten
- 113 ml cold water
1) Use 225 ml of hot water to melt the jelly. Then add 113 ml of cold water. Mix well and allow to cool
2) Dice the mango. Add the condensed and fresh milk to the jelly. Then add the beaten egg and mango. You can also squeeze the mango juice into this mixture for extra flavour
3) Mix well and place in the fridge (for best results, leave overnight)
Do let us know which version you liked better!
If you like this, you might want to try Lau Wing Suan Joycelyn’s other recipes:
Click for all Chinese recipes on World Foodie Guide
I love Chinese Mango Pudding and always order this item at my favourite Chinese restaurants!
Thanks for this recipe.
Great blog btw.
Hanie
Hi Hanie
Thanks for this! It’s great to get feedback. I’ll let Lau Wing Suan Joycelyn know, she’ll be pleased. Have you tried the recipe yet?
Helen Yuet Ling
Helen, unfortunately not yet. I have a bunch of noisy teenagers at home right now for the weekend. The “must” menu when this time of week comes rings something like this – burgers, pizzas, noodles and an endless supply of patience. When I have a quieter moment sometime this week, I will try it and will give you and Joycelyn feedback!
Haha! All the best for today’s menu then! I’m off to prepare a Chinese hot pot lunch…
Helen Yuet Ling
Dear Hanie
I’m pleased to get your feedback on the Chinese Mango Pudding. It’s easy to make at home. It’s also a great desert for adults, teenagers and kids.
Lau Wing Suan Joycelyn
Hey,
Thanks so much for your lovely recipe. I am having a party for roughly 20 odd people this week and I am wondering how many people does your recipe serve.
Thanks
Hi Frances
Great that you want to try making this at your party! I love Chinese mango pudding. I’m just checking with Lau Wing Suan Joycelyn about quantities and will get back to you on this as soon as I hear from her.
Helen Yuet Ling
Hi again Frances
The measurements above will probably make 4 servings. Hope that’s helpful! Let me know how it turns out…
Helen Yuet Ling
i’m going to try this recipe. thanks
i’ll come back again for other recipes.
have a good weekend.
Great, let me know how it turns out. I love mango pudding when it’s fresh!
Have a good weekend too!
Helen Yuet Ling
Hi Helen, this recipe is particular useful for those who do not live in HK. It made me feel like being home. Thanks you your email last time if you still remember me. I have managed to start my blog. Do visit and feel free to comment. Look forward to your support. http://janetching.wordpress.com
Hi Janet
Of course I remember you, and I’ve had a look at your blog too. Hope you’re finding it fun! I’ll keep checking back.
Helen Yuet Ling
^^ i loveeeeeeeeeee chinese mangopudding~~!
Thanks for your recipe!
For the more complicated recipe, can you please tell me what is the purpose of adding the egg?
I’m not that sure actually, as I haven’t made this myself yet. It’s one of many recipes on my list of things to do (Lau Wing Suan’s recipes being at the top of the list of course!). It could be to make it a bit thicker and better-tasting. But if you don’t eat egg, I’m sure it’s alright to leave it out. My husband doesn’t like eggs and with all recipes that require eggs, we just don’t use them. They still turn out fine! Let me know how the mango pudding turns out without egg…
I’m excited to try this recipe!
What do you mean by Mango Jelly? Is there a specific brand that you use?
lor – where are you based? I think Lau Wing Suan buys mango-flavoured jelly for this, but then she’s based in HK. I have yet to find it here in the UK. If you ever track it down, please let me know! I had mango pudding recently in HK and it’s rekindled my interest in it…
Helen Yuet Ling
I also have a question about the mango jelly. I’m located near los angeles in California and have never heard of mango pudding, so I’m really excited to try this recipe out! I haven’t seen anything like mango jelly in the markets, is it like peanut butter and jelly kind of jelly? And you mentioned jelly packet, is that like a jar of the mango jelly? For the diced mango can you use frozen mango thawed? Sorry if I seem a little dence, uk recipes always throw me off…
Jules – this isn’t a UK recipe, it came directly from a friend in HK! Jelly isn’t what Americans think of as jelly, it’s a pudding that’s made from gelatine and is wobbly. So you’ll need to either find mango jelly in probably an Asian supermarket or make it from scratch using real mango and gelatine. I’ve not made it myself yet as I also couldn’t find mango jelly over here. Lots of other flavours, like tangerine, strawberry etc, but no mango. I’m sure you can use frozen mango thawed for the diced mango. Why not try ordering mango pudding at a Chinese restaurant before making it, which will give you an idea of what to expect? Let me know if you have any more questions. If I can’t answer them, I’ll email my friend.
Helen Yuet Ling
hi helen!
thanks for sharing this recipe with us… just a quick question though, so the egg (in the 2nd method) would be raw… is that correct?
Lydia – to confirm, yes, the egg for the second method is definitely supposed to be raw!
Helen Yuet Ling Pang
if you are from australia then use Aeroplane jelly – mango flavoured =]
very delicious recipe!
Linh – thanks so much for that tip! Still struggling to find mango jelly in the UK. But I did find gelatine and agar, so I could just somehow make my own. I’ll experiment soon…
Helen Yuet Ling
does evaporated milk work also? is it like jelly or is it like peanut butter? how would you squeeze the mango? wouldnt it break? please answer before may 10 cause may 16 is my mom’s birthday and i want to make it for her.
puddings – have a look at this link in answer to your first question. I think you should stick to condensed milk.
http://www.slashfood.com/2006/05/12/condensed-milk-vs-evaporated-milk/
I don’t understand your second question though – is what like jelly or peanut butter? Jelly as in the English use of the word ‘jelly’ and NOT peanut butter and jelly, which is ‘jam’ for us.
Just add any extra mango juice to the mixture, after you have after dicing the mango. This is to make the flavour more intense.
Helen Yuet Ling
Thanks for sharing. When I took my sister to Hong Kong last year she had her first bite of mango pudding and there was no looking back – I cannot wait to make this for her the next time she visits.
OysterCulture – I hope it turns out OK! This is something I haven’t personally made yet, though I’ll never turn down a mango pudding…
Helen Yuet Ling
hello!
is the mango jelly in powdered form or in the form of yellow crystals?
penpen – the mango jelly is in packet form and in little cubes of mango-flavoured gelatine that you dilute in water.
Hi. What do you mean by “Use 225 ml of hot water to melt the jelly.”? Are you supposed to pour the hot water over the jelly to melt it? and then add cold water to the jelly that is in the hot water?
Alison – yes, as it says in the recipe!
I tried Mango pudding when I went to Hong Kong last time and they are good. I am just curious on your 2nd recipe, the beaten egg, is it raw? Is it advisable to leave overnight in the fridge and eat the very next day? What is the shelf life like? Can I eat them say 1 week later?
admin Reply:
July 14th, 2009 at 4:35 pm
I think it says quite clearly in the recipe that I haven’t made this mango pudding myself, and that it’s a friend’s recipe. Yes, it looks like a raw egg is used, as there is no mention of cooking it. And I definitely wouldn’t leave it for a week in the fridge!
Hi there! Stumbled across your blog from the lovely Hollow Legs blog.
Yippee! I have been looking everywhere for a good recipe, thank you so much. Took my boyfriend to HK for CNY this year and he practically ate a 15″ plate of this stuff (from a buffet table meant for everyone at the restaurant) because he loved it so much.
I’ll be experimenting with this recipe using gelatine leaves as there isn’t mango jelly in Greece, let alone many Chinese food products which I miss dearly having relocated from London.
ps. Am loving your blog, it has totally inspired me, I’m a terrible cook (coming from someone who’s father is a chef) – there are so many yummy dishes to try out, guess i’ll just have to get friends & family to keep sending me stuff for the larder.
pps. if anyone knows of any good Dim Sum restaurants or places to buy Chinese Products in Athens pls comment, am having serious Chinese Food withdrawal symptoms. Thanks so much.
Greek Kinezoula – hello, thanks for visiting! Please let me know if it works as I’ve not made it before (even though everyone who’s commented seems to think I have!). Good luck in finding ingredients and restaurants. Athens must be a really cool place to live!
Helen Yuet Ling
I was thinking of reproducing this recipe as one of my contributions towards a friend’s potluck this Saturday, so was a little bit dismayed to find that mango jelly is apparently an elusive item in London?
Hopefully it has made an appearance since your last reply. But I did come across a recipe on WingYip’s website just now whilst looking for jellies and it had something interesting to say:
http://www.wingyipstore.co.uk/display-product.php?ref=81429&searchStr=mango&returnaction=searchresults&selectedCategories=
“Some juices such as pineapple, fig, mango, peach and papaya will not set as they contain enzymes which break down the gelling ability of agar”… I wasn’t sure what to make of this.
Mango Lover Reply:
November 24th, 2009 at 11:44 pm
@Flick, ba da da ba da da ba da da da ba da da da sometimes things go wrong but it not always that bad
Flick – hello. I haven’t looked that hard for mango jelly, I must admit. I haven’t made this before, so I can’t comment on the Wing Yip statement, sorry. I’ll try and get my mum to get me a box of mango jelly and test it over Christmas…
Helen Yuet Ling
My husband is British and said that what Americans refer to as ‘jelly’ isn’t ‘jelly’.
I thought I’d jump in to help – Mango Jelly in the US is Mango Jello
Hope this helps to clear it up!!
caroline – good point! Americans call jelly what we British call jam…thanks!
Helen Yuet Ling
What is the minimum time you need to leave the pudding in the fridge for? Can you put it in the frezer to speed it up?
is this recipe reliable because i need to make it at school and hopefully nothing goes wrong. i’ve only got 3 and a half hours to leave it to set