Mango Lychee Pudding
Mango Lychee Pudding

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mango lychee pudding. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Mango Lychee Pudding is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Mango Lychee Pudding is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have mango lychee pudding using 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Mango Lychee Pudding:
  1. Take 🥭 Mango layer
  2. Get 4 g (1 1/4 tsp) unflavored gelatin powder
  3. Get 45 ml (3 tbsp) cold water
  4. Make ready 90 ml (6 tbsp) hot water
  5. Make ready 160 g (2 small) mango flesh
  6. Make ready 40 ml (2 tbsp) + 2 tsp) orange juice
  7. Prepare 1 tbsp honey or sugar, adjust to taste
  8. Take 🍹 Lychee layer
  9. Prepare 4.5 g (1 1/2 tsp) unflavored gelatin powder
  10. Make ready 45 ml (3 tbsp) cold water
  11. Take 45 ml (3 tbsp) hot water
  12. Get 200 ml (3/4 cup) + 4 tsp) canned lychee syrup or fresh one if available
  13. Take 120 ml (1/2 cup) evaporated milk
  14. Get 1 tbsp sugar, adjust to taste
Steps to make Mango Lychee Pudding:
  1. Https://youtu.be/JRV8QPOP4Fs
  2. To make mango layer: Bloom the gelatin powder by sprinkling it on top of the cool water. Let it sit for at least 5 minutes before using.
  3. Place the mango flesh. orange juice and honey in a blender. Puree until smooth.
  4. Transfer the puree into a heavy-bottom pot. Cook over medium heat and keep stirring until it gets to a gentle simmer.
  5. Add hot water into the bloomed gelatin and stir until it is completely dissolved.
  6. Then, add diluted gelatin into the hot mango mixture. Stir to combine.
  7. Tilt the cups by placing them in a muffin tin or a deep tray lined with towel. Then divide mixture evenly into the cups. Carefully transfer the tray into a fridge to chill for 3 hours.
  8. To make lychee layer: Bloom the gelatin powder by sprinkling it on top of the cool water. Let it sit for at least 5 minutes before using.
  9. If using canned lychee, save the fruits for toppings. Place the lychee syrup and milk in a heavy-bottom pot. Add sugar if the syrup is not sweet enough. Cook over medium heat and keep stirring until it gets to a gentle simmer.
  10. Add hot water into the bloomed gelatin and stir until it is completely dissolved.
  11. Then, add diluted gelatin into the hot lychee mixture. Stir to combine.
  12. Cool the mixture to about 30°C (86°F). For a faster chill, place the pot in an ice-cold water bath and keep stirring the mixture. If the mixture is too warm, it will melt the mango pudding underneath when pouring.
  13. Take mango pudding out of the fridge. Remove the cups to a normal standing position.
  14. Divide lychee mixture evenly into the cups. Then carefully transfer them back into a fridge. Chill for 4 hours or until pudding is set. Best served when cold.

So that’s going to wrap this up with this exceptional food mango lychee pudding recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!