Snack · 20 min · chinese

Mango Pudding

Dinner decisions, handled: Mango Pudding pairs ripe mangoes with evaporated milk for a 20-minute Chinese snack. The macros do the talking: 5g protein, 40g carbs, and 10g fat in every 260-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 Ripe mangoes
• 1 cup Evaporated milk
• 0.5 cup Heavy cream
• 0.33 cup Granulated sugar
• 2.5 tsp Gelatin
• 1 Lime

Steps

1. Use mangoes that smell like mango at the stem end — underripe fruit makes a pudding that tastes of nothing, no matter how much sugar you add. Purée two and a half mangoes until completely smooth; dice the rest for topping.
2. Bloom the gelatin in 3 tablespoons of cold water 5 minutes. Warm half the evaporated milk with the sugar until the sugar dissolves — not boiling — then stir in the bloomed gelatin until it vanishes completely. Undissolved gelatin makes rubbery lumps; stir until the spoon comes out clean.
3. Whisk in the mango purée, remaining evaporated milk, cream, and a squeeze of lime. The lime is not optional; it sharpens the mango the way salt sharpens chocolate.
4. Pour into four glasses or molds and chill at least 4 hours, until set with a gentle wobble. Gelatin puddings need the full chill — cutting it short gives you mango soup.
5. Top with the diced mango and serve cold. The texture to chase: barely set, spoonable silk, the way the best Hong Kong dessert shops make it.

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