Hong Kong-style mango pudding is an often underrated dessert on dim sum carts and menus, but it deserves to be as coveted as flaky egg tarts. This mango pudding has a silky-smooth texture and relies heavily on ripe mangos for a natural sweetness and bright flavor. A drizzle of sweetened condensed milk and a few cubes of fresh mangoes on top make this a perfect sweet treat for a warm, sunny day or ending to a dim sum feast.
2 cups cubed mango, plus more for topping (see Cook's Note)
1/2 cup full-fat coconut milk
1/4 cup sugar
Pinch coarse kosher salt
4 tablespoons sweetened condensed milk (see Cook's Note)
Steps:
Mix to combine 1 cup water with the gelatin in a small saucepan. Let sit for 10 minutes. The mixture will thicken and look a little chunky.
Meanwhile, blend the mango and coconut milk in a food processor or blender until very smooth. Set aside.
Heat the gelatin mixture over medium heat and add the sugar and salt. Stir often until the sugar melts and the mixture is back to a fully liquid state, 2 to 3 minutes--the mixture won't reach a simmer but will be quite warm. Remove from the heat then pour in the mango mixture. Whisk until very smooth. Pour into 4 small cups. Set the cups on a plate or small sheet tray and cover with plastic wrap. Refrigerate until the mango pudding is fully set, at least 4 hours, preferably overnight.
Pour about 1 tablespoon of the sweetened condensed milk onto each cup of mango pudding to create a thin layer. Top each cup with a few cubes of mango and enjoy!
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