Cantonese mango pudding
A soft, wobbly pudding of ripe mango and evaporated milk that cuts like silk. Cool, creamy and bright.
- Time25 min + chilling
- LevelEasy
- Costabout £0.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the gelatine leaves in cold water for 5 minutes until soft.
5 min - 2
Blend the mangoes until completely smooth. You need about 350 ml.
- 3
Stir the sugar into the hot water until dissolved. Squeeze the water from the gelatine, add it and stir until melted.
1 min - 4
Stir the gelatine mixture into the mango purée with the lime juice. Add the evaporated milk and whole milk and mix well.
- 5
Pour into six small glasses or moulds. Chill in the fridge for at least 4 hours, until set with a gentle wobble.
240 min - 6
Top with the diced mango and serve cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.