芒果布丁 (Máng Guǒ Bù Dīng)
Mango Pudding – The 3-Ingredient Chinese Dessert
Why This Recipe Works
- 3 ingredients, zero cooking. The dim sum restaurant dessert you can make at home.
- Agar agar (seaweed gelatin) creates a silkier set than regular gelatin — and it's vegan.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 400 g (2 large) | ripe mangoes芒果 | peeled and cubed — should yield about 1 1/2 cups puree | — |
| 240 ml (1 cup) | coconut milk椰奶 | full-fat for best texture | — |
| 50 g (1/4 cup) | sugar白糖 | adjust to mango sweetness | — |
| 4.0 g (1 tsp) | agar agar powder琼脂粉 | plant-based gelatin substitute | 1 packet (7g) unflavored gelatin (not vegan) |
Instructions
Dissolve agar(3 min)
In a small pot, combine coconut milk, sugar, and agar agar powder. Whisk well. Bring to a simmer over medium heat, whisking continuously, for 2 minutes until agar is completely dissolved. (Agar MUST reach a full simmer to activate.)
Blend(2 min)
Pour the hot coconut mixture into a blender with the mango cubes. Blend until completely smooth — about 30 seconds.
Chill(3h)
Pour into 4 small bowls or ramekins. Tap gently to remove air bubbles. Refrigerate for at least 3 hours (overnight is best) until fully set. The pudding should be silky-firm — it will jiggle but hold its shape when unmolded.
Serve(2 min)
To unmold: dip each ramekin in hot water for 5 seconds, run a knife around the edge, and invert onto a plate. Top with fresh mango cubes and a drizzle of coconut milk.
Pro Tips for Western Kitchens
Agar agar sets at room temperature — no refrigeration technically needed (but it tastes better cold). If using gelatin instead, you MUST refrigerate.
Frequently Asked Questions
Gelatin vs agar agar?
Agar agar (from seaweed) is vegan and sets firmer/silkier. Gelatin (from animals) is softer and melts in your mouth. Both work — pick based on texture preference.
Nutrition
Per serving (approximate values)