Mango Pudding — Silky Dim Sum-Style Dessert

Mango Pudding — Silky Dim Sum-Style Dessert

Quick recipe summary
Bloom gelatin, mix with sweetened Chaunsa puree and evaporated milk, set in molds 4 hours. Serves 6.

Why this recipe works

Mango pudding is dim sum's gift to the world — silky, light, intensely fruity. Using Pakistani Chaunsa elevates it because the variety's natural sweetness means less added sugar.

What's great about this approach

  • Silky texture
  • Light and refreshing
  • Make-ahead
  • Beautiful unmolded presentation

What to watch for

  • Use full-fat evaporated milk — skim makes thin pudding
  • Strain the puree for silkiest result

At a glance

Prep time Cook / set time Servings Difficulty
15 min 240 min 6 Beginner

Ingredients

  • 2.5 cups ripe Chaunsa mango puree, strained
  • 3 tbsp gelatin powder
  • 1/4 cup cold water
  • 3/4 cup hot water
  • 1/2 cup sugar
  • 1 cup evaporated milk
  • Optional: 1 tsp lime juice

Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa — see notes in step 1 for why.

Step-by-step instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Dissolve sugar in hot water. Add bloomed gelatin and stir until completely dissolved.
  3. Mix the mango puree with evaporated milk in a large bowl.
  4. Add the gelatin mixture. Stir thoroughly.
  5. Add lime juice if using (brightens flavor).
  6. Pour into 6 small bowls or pudding molds.
  7. Refrigerate 4+ hours until firmly set.
  8. To unmold: dip mold briefly in warm water and invert onto a plate. Garnish with fresh mango cubes.

Tips from our family kitchen

  • For vegetarian, substitute agar-agar (use 1 tsp agar per cup liquid)
  • Optionally swirl coconut cream on top before chilling
  • Layer with passion fruit puree for a 2-tone version

Frequently asked questions

What's the difference between pudding and panna cotta?

Mango pudding is mango-led with light dairy. Panna cotta is dairy-led with optional fruit flavor.

Can I use mango pulp from a can?

Fresh ripe Chaunsa is hugely better — canned has cooked notes that mask the variety's character.

How long does mango pudding keep?

3 days refrigerated, covered.

Need fresh, naturally-ripened mangoes for this recipe?

Every recipe on this site is tested with mangoes from our family farm in Pir Khursheed Colony, Multan — hand-picked, naturally ripened (zero calcium carbide), and cold-chain shipped Pakistan-wide. Browse our 2026 harvest

— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan

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