Hong Kong Mango Pudding
It's different from a Japanese convenience store! Authentic Mango Pudding with Sinking Flesh
Description
A massive staple Asian sweet in Japan, but the authentic version served in high-end HK restaurants and Tong Sui (Dessert) shops completely rejects the cheap, jelly-like texture. Pure ripe mango puree is heavily blended with evaporated milk and fresh cream, set 'as loosely as physically possible' with gelatin, and loaded with massive chunks of raw mango flesh. The ultimate melting, rich sweet.
Restaurants serving Hong Kong Mango Pudding
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fully ripe raw mangoes(for puree and chunks)
- Evaporated milk
- Fresh cream
- Sugar
- Gelatin
Instructions
- [Authentic Recipe & Differences]
- (Premium Mango Prep) MUST use 'fully ripe, sweet raw mangoes (Alphonso or Philippine)'. Blend half the flesh into a thick, profound 'Mango Puree'. Dice the remaining half into 1cm 'chunks' for texture.
- (Rich Liquid) Heat water and sugar in a pot, dissolve gelatin (or agar powder).
- Remove from heat, let cool slightly, and stir in the mango puree.
- [HK Secret: Golden Milk Ratio]: Dump in the soul of HK sweets: 'Evaporated Milk' (like Carnation brand) and heavy 'Fresh Cream'. (*Unlike JP convenience store versions which are often just clear mango juice set with gelatin, this MUST be deeply clouded and enriched by milk).
- Fold the raw mango chunks heavily into the liquid.
- Pour into molds (pudding cups or traditional goldfish shapes) and chill until set.
- Right before serving, generously drizzle extra evaporated milk (or condensed milk) directly over the top.
Learn more Spice, substitutes, tips
Key spices
Intense tropical aroma of ripe mango and depth of evaporated milk、エバミルクのコク
Substitutes at Japanese supermarkets
(Can be made with commercial mango puree, fresh cream, and gelatin)
Pairing
Hot Pu'er Tea / Egg Tart
Trivia
[Trivia] 'Bu Ding' is the Cantonese phonetic translation of English 'Pudding'. Invented in the 1980s by a HK restaurant chef who fused British milk pudding with Southeast Asia's specialty mangoes. It is a sweet symbolizing Hong Kong's internationality.
Eating tips & etiquette
[Unique Eating] Insert a spoon; it lacks jelly-like bounce, crumbling softly like cream. Entering your mouth, the intense depth of evaporated milk and sweet-sour mango fuse perfectly, revealing massive chunks of raw flesh. It is the ultimate dessert, resembling an 'edible juice'.
Allergen
Dairy, Eggs, Gelatin