Easy Chinese mango pudding recipe

Almost everybody loves mango – and often they have strong preferences for the varieties they believe to be best. I like almost all mangoes as long as the flesh is juicy, sweet and smooth.

When checking for ripeness, you can’t rely only on your eyes. Some varieties turn mango-orange when ripe, others keep a greenish tinge.

It’s better to smell the mango for ripeness, then double check by pressing on it with your fingertips – the flesh should yield gently; it should not be hard or mushy.

After cutting open the mango, trim off and discard any flesh with dark spots, which might cause stomach ache.

This classic Cantonese dessert is so popular that it is even available in instant mixes; just add boiling water, stir, pour the mixture into bowls and refrigerate until set. The home-made version isn’t difficult, however, and you can really taste the difference if you use distinctively flavoured mangoes. Choose varieties that have smooth flesh without a lot of fibre.

It is hard to say exactly how many mangoes you’ll need to make these puddings as some varieties have a higher proportion of flesh to seed. I start with 800 grams (28 oz) of whole ripe mangoes, but have one or two spare, depending on size. And because mangoes vary in sweetness, it’s also difficult to say how much sugar you will require or whether you need to add any at all.

I like a pudding that is softly set, so use only four teaspoons of gelatin: when you spoon it up, the pudding should hold its shape but not be as firm as jelly. If you prefer a firmer set, use the larger amount of gelatin.

This recipe makes mango pudding that is quite creamy because it contains evaporated milk. For a lighter pudding, use half evaporated milk and half water.