• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

A Kitchen Cat

  • Home
  • About
    • A bit about me
    • The Cats
  • Recipes
  • Techniques
    • How to cook dahl: a step-by-step guide
    • How to make gnocchi from scratch: a step-by-step guide
    • How to cook crispy pork belly
    • How to Fillet Fish for Ceviche
    • How to Make Yoghurt at Home
    • How to: A Beginner’s Guide to Sourdough
    • How to wrap rice paper rolls
    • How to cut pineapple like a pro
    • How to make tortellini and entertain friends
  • Resources
    • Step by Step: The Short Version of How to Start a Food Blog
    • How to Start a Food Blog: Extended Edition
    • How I halved my page load times with SiteGround
  • Media

Mango Pudding – yum cha at home

August 27, 2013 by Tash 5 Comments

Ever been to yum cha and wanted to skip straight to dessert? Now you can, without even leaving your house. If you like mango pudding that is.

It’s a super-simple, one bowl dessert. Absolutely foolproof, I promise. I should say that I looked at quite a few recipes – I’m not a fan of recipes that use packet mango jelly as it gives a synthetic-y flavour which is pretty icky. 

You can use fresh pureed mango, but because they vary so much through the season here, sometimes the flavour isn’t strong enough. If you can get to an Indian grocer, look for a can of mango puree – usually called Alphonso Mango Puree. You’ll notice mine is much darker yellow in colour than the yum cha ones – I suspect they use mango nectar.

You can add diced fresh mango to the mixture if you like. Enjoy!

Mango Pudding
 
Print recipe
Prep time
20 mins
Total time
20 mins
 
Serves: about 900ml, or ten small puddings
Ingredients
  • 1 cup hot water
  • 1½ tbsp powdered gelatine
  • ⅓ cup sugar
  • 1 cup evaporated milk
  • 1½ cups mango puree - fresh or canned Alphonso mango puree
  • extra evaporated milk for topping
Instructions
  1. Put the hot water into a bowl and sprinkle with gelatine powder. Give the mixture a quick stir to separate the gelatine powder and leave to stand for three minutes to dissolve.
  2. Add sugar and stir again - do not whisk or the mixture will get frothy and the small air bubbles will ruin the texture of the finished product.
  3. Next, add the evaporated milk and stir to combine, then add the mango puree and mix.
  4. Pour the mixture through a sieve into one large mould or a few small ones and refrigerate - smaller moulds will set quicker. If you are keeping it for more than a few hours or overnight, make sure to cling wrap the moulds so that weird fridge smells don't get into your mango jelly.
  5. Unmould by running a knife around the bottom edge and flipping onto a plate, or heating the mould briefly - either by submerging in hot water for 20 seconds or heating the mould with a blowtorch. Serve topped with additional evaporated milk.
3.2.2646

Filed Under: Asian, Dessert, Quick Tagged With: asian dessert, dessert, gluten free, mango, quick, yum cha

Previous Post: « Dulce de Leche
Next Post: Taste & Test at Sage Dining Rooms »

Reader Interactions

Comments

  1. Bianca

    November 30, 2014 at 8:30 PM

    Hi it was delicious. I puree the fresh mango with the carnation milk which I found worked better and then at the end before mixture set put in fresh chopped mango.

    Reply
    • Tash

      November 30, 2014 at 8:43 PM

      Glad you liked it! Think I’ll try it with fresh mango too now that’s it’s summer 🙂

      Reply
  2. Annue

    May 15, 2016 at 3:52 PM

    Best mango pudding in the world! Thanks ao much Tash!

    Reply
    • Cecilia

      December 30, 2020 at 9:16 PM

      This is the best mango pudding recipe I’ve tried. Tastes like the ones from yum cha. I’ve tried canned vs fresh vs frozen; and fresh always wins. Depending on the flavour of the mango, I’ll replace the hot water with boiled mango nectar to make it more mangoey, and then adjust the sugar to 1/4 cup. I also add a tiny pinch of salt. Thankyou very much.

      Reply
      • Tash

        January 7, 2021 at 10:18 AM

        Glad you like it, there’s something about canned that makes me nostalgic for old school yum cha, but I agree with you – when fresh mangoes are in season – fresh is best!

        Thanks for sharing your tweaks too!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

get in touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Hi, I’m Tash

My life revolves around deciding what my next meal will be and there's nothing I love more than sharing my recipes. Restaurant reviewer and ex-Masterchef Australia contestant. Avid kitchen gadget collector, recipe book hoarder and only a tiny bit crazy cat lady. Read More…

Looking for something?




Don’t Miss Out

Get recipes straight to your inbox!

how-to-start-a-food-blog-short

Copyright © 2022 A Kitchen Cat on the Foodie Pro Theme