This is a family favourite that we often take to bring-a-plate get-togethers. I think its popularity has something to do with the fluorescent orange-ness of it, combined with the smooth texture of the jelly and of course delicious mango sweetness. Once you try the home-made version you'll stop ordering it at yum cha!
2 medium-sized mangoes (you can try using tinned mangoes if you're desperate, but they don't quite taste the same)
2 packets mango jelly powder
500ml hot water
180 ml (1 small can) evaporated milk or 2/3 cup normal milk
1. Combine the two packets of mango jelly with the hot water. We like the Aeroplane Jelly brand - somehow the mango flavoured packets only appear sporadically at our local supermaket, so we stock up when we can!
2. Chop the mango into small cubes.
3. Combine the eggs and milk. The evaporated milk is more traditional and gives a slightly different flavour, but normal milk is fine (and some people prefer the taste that the normal milk gives).
4. Wait until the jelly mixture cools to at least body temperature, and then add the egg and milk mixture and mango into the jelly mixture. If the jelly mixture is too hot you'll end up with bits of cooked egg in jelly, kind of like a Chinese egg flower soup. Not really the look you're going for with mango pudding.
5. Pour entire mixture into a container and put in the fridge for at least 4 hours. This is our trusty mango pudding container which has been around as long as I can remember - but any container is fine.