Time Out Hong Kong

"The fresh mango pudding comes with the wonderful addition of tiny smooth sago pearls and citrusy pomelo fragments which, soaked together in the creamy, fragrant coconut juice, make this into a harmonious bowl of heaven."

Mijune Pak

"I actually love the mango mochi here. It has a very soft and squishy mochi skin that’s rolled in coconut. The skin is chewy, but also very soft so it doesn’t require much chewing."

Diana Chan

"Mango Sampler Platter comes with three different dishes. Its great for indecisive people. It comes with Mango chunks with Mango Puree and Glutinous Rice Balls, Crystal Jelly with Mango chunks, and lastly Mango Mochi with Fresh Mango. So good!"

Joyce Wang

"My dad used to take me to Hui Lau Shan when I was a kid. To this date, I still remember the fresh mango smell. If you can, do go to the original ones in HK, which tend to be very small but local."

Julia Veronica

"Totally a must visit especially for mango lovers!! The dessert cafe serves wide variety of mango-based dessert and drinks that are just the perfect refreshing treats for hot sunny day."

Angela Leung

"We ordered the mango mochi. The plump, squishy rice flour dessert was covered in sweet shredded coconut and stuffed full of sweet, juicy real mango fruit inside. Finally! We found a mochi dessert that satisfied my mochi ball craving."

Allison Wong

"It is cold dessert with fresh mango, sago & pamelo, mixed with milk and ice cream, which all blend into a heavenly taste. I just couldn’t get enough of this dessert!"

Contiki

"This chilled dessert soup is a puree of mango with coconut milk, cream and sugar, with delectable chunks of fresh mango, pomelo, and tapioca-like sago pearls. Best eaten at – Hui Lau Shan."

Mijune Pak

"This was still delicious and refreshing! It’s loaded with tons of fresh fruit, sweet mango, and it’s just so flavourful."

Priscilla Tawie

"Mango dessert that changed the direction of Hui Lau Shan was the uniquely mixed Mango Sago; the signature yellow dessert that become a legend in Hong Kong's food history."