Mango Pudding

Mango pudding is a Hong Kong dim sum dessert that became an icon of the city's food identity. Made from pureed fresh mango (Ataulfo or Alphonso varieties give the best colour and sweetness), mixed with evaporated milk or cream, sugar and gelatine, then set in individual moulds, it is served cold at the end of a dim sum meal or as a standalone dessert at Hong Kong-style cafés. Quality turns on the ratio of mango to dairy: the best versions are intensely mango-forward, with the milk providing creaminess rather than diluting the fruit. A pool of evaporated milk is sometimes poured around the unmoulded pudding at service. The dish is particularly popular in summer and is also made with pomelo or passion fruit in seasonal variants. It is a staple at Cantonese dessert shops (tōngxiāo bīngshì) throughout Hong Kong and Guangdong.