Cooking with Alison

Chinese Mango Pudding Recipe (Mango Bo Deen)

In Asian Desserts on September 26, 2011 at am

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Unlike custardy or bread puddings, Chinese mango pudding (mango bo deen) is more like a fruity and creamy jello.  It is a popular dim sum (tea time) dessert that is best served cold with evaporated milk.  I believe it originated in Hong Kong.  It is one of my favourite Chinese desserts.  It is very easy to make and it is the perfect light and cool finish to a heavy or spicy meal.  I especially love having it in the summer time.  I was inspired to make it when my sister and I were served a very disappointing mango bo deen at an expensive and high class Chinese restaurant.  My sister, who doesn’t like mango puddings, said that my mango bo deen was good… for a mango bo deen.  😉  Update: I recently made these again using mango nectar instead of 100% mango juice, and everyone agreed that it was the best mango pudding they had ever had.

Depending on the restaurant, mango pudding is served in various shapes (ie. giant fish) or small individual rounds.  You could use plastic molds or simply serve the pudding in ramekins or small bowls.  For a family style option, make the pudding in a glass or nonstick baking dish and allow people to spoon out their own portions.

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Chinese Mango Pudding Recipe (Mango Bo Deen)

This recipe made the perfect amount for 12 small ramekins; I’ve also used it to fill 5 small bowls. This recipe was adapted from here.

3 cups of 100% mango juice or mango nectar (I have used the following with great success: Wilde brand of pressed mango juice in a carton – it is Not from concentrate and has no added sugar, water, or preservatives; VITA sana brand of mango nectar – it is a product of Italy and is my preferred option)

1 fresh and ripe mango, cut into small cubes (Note:  This is optional, but if you can get your hands on good quality, ripe mango, it will make a huge difference)

1 cup half and half cream or evaporated milk (Note: The half and half cream is preferable.)

1/2 cup granulated white sugar (Note:  This dessert is meant to be lightly sweetened. If using mango nectar that already has added sugar, use a scant 1/2 cup of sugar.)

2 Knox brand gelatin packages (Note:  That’s 2 individual packages, not boxes)

evaporated milk, chilled, for serving (optional)

Bring a sauce pot with 1/2 cup of water to a boil over medium heat.  Meanwhile, in a large heat proof bowl, dissolve the gelatin powder in 1/2 cup of cold water by stirring well.  When the water in your sauce pot has come to a boil, stir in the granulated white sugar until it completely dissolves.  Then pour it into the gelatin water while stirring vigorously.  (The gelatin should be completely dissolved at this point, but if you notice bits of gelatin, strain this solution into a clean bowl.)  Gently stir in the mango juice and half and half cream until well combined.  Distribute the fresh pieces of mango evenly into each of the ramekins/molds.  Then pour the mango pudding into your ramekin(s)/mold(s).  Allow them to cool completely.  Then cover with plastic syran wrap, refrigerate overnight or until completely set and chilled through.  To serve, unmold your mango pudding onto a serving plate (if using a mold, that is) and serve it cold with chilled evaporated milk on the side.  Guests may pour the evaporated milk over their mango pudding as desired.

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  1. Never heard of this, but it looks awesome so thanks for sharing.

    • Thanks so much for your comment! If you ever go to a Chinese restaurant for dim sum, you will probably see it on the menu as a dessert item. Every restaurant does it differently, though – some use artificial mango flavoured gelatin; some just use water where others use cream, etc. The best ones have chunks of real mango in them 🙂

  2. Dear Alison,
    Thank you for sharing this receipe as I love mango pudding very much. We will order this whenever we are at a Chinese restaurant. I will certainly try out yr receipe however need to check what is the measurement for the gelatin indicated in the package? I m not sure whether we have this brand in Malaysia.

    • Hi Joyce! Thank you for your comment! One package of the Knox gelatin weighs 7 grams and is approximately 1 tbsp. This recipe uses two packages. Since you’re in Malaysia, you might be able to find mango flavoured gelatin! This will be artificially flavoured, but it will taste more like the restaurants. I hope this recipe works for you! Have a great day!

  3. Hi Alison,

    I made the mango pudding for my friend’s birthday party. It turned out very nicely. However, I could see a tiny bit of white spots in th pudding. I follow your recipe to the dot except I didn’t know how long to boil the juice mixture. This might have caused the condensed milk powder not completely dissolved. Are you able to confirm when to turn off the heat? And, if you know the reason of the “tiny white spot”.

    Many thanks,
    Alice

    • Hi Alice,
      Thank you for your comment! The juice mixture isn’t supposed to get boiled. Only the sugar water gets boiled. And then it gets poured into a larger bowl where everything else gets mixed together. Were the tiny white spots clear/translucent? If so, this was probably bits of gelatin that didn’t get dissolved. If that’s the case, you might need a fine strainer to strain the dissolved gelatin before mixing in other ingredients. If the tiny white spots were actually white, it might have been from boiling/curdling of the evaporated milk or cream. I’m not sure though. I hope that helps?

      Also, I have not forgotten about testing the rice noodle recipe for you! I am So sorry it has taken me this long. It is on my list of things to do this holiday!

      I hope you’ve been well!

  4. Hi Alison,
    Thanks so much for the recipe! I love mango pudding at dim sum so decided to try to make it myself. I tried at least 3 other recipes for mango pudding and failed (I don’t cook regularly) before I stumbled upon yours. I followed your recipe and it was a succcess! The family loves it and I’ve probably made it 3 times in the past 2 months already. Thanks again!

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