Silky Asian-Style Mango Pudding

Mango Pudding is a staple in dim sum restaurants. It is incredibly refreshing, not overly sweet, and possesses a signature silky texture that melts in your mouth. Drizzled with a little evaporated milk, it is pure luxury.

Frequently Asked Questions

Should I use gelatin or agar-agar for mango pudding?

Traditionally, Asian mango pudding uses unflavored gelatin to achieve that signature "jiggly" and melt-in-the-mouth texture. However, for a vegetarian or vegan version, you can substitute it with agar-agar powder, though the texture will be slightly firmer and more "brittle" than gelatin.

Why did my mango pudding curdle?

Mango pudding can curdle if you add hot gelatin or agar-agar mixture directly into cold milk, or if the mango puree is overly acidic. Always temper your mixtures by whisking them slowly, and ensure all ingredients are at a similar temperature before combining.

Can I use canned mango puree?

Yes! While fresh Alphonso or Kesar mangoes are ideal, a high-quality canned Alphonso mango puree is a very common and convenient substitute used even in high-end restaurants.