Hi, I am Joana. Today, I will show you a way to make mango lychee pudding recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Mango Lychee Pudding Recipe

Mango Lychee Pudding is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Mango Lychee Pudding is something that I have loved my whole life.

To bewith this particular recipe, we have to first prepare a few components. 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. Prepare 🥭 Mango layer
2. Take 4 g (1 1/4 tsp) unflavored gelatin powder
3. Prepare 45 ml (3 tbsp) cold water
4. Take 90 ml (6 tbsp) hot water
5. Prepare 160 g (2 small) mango flesh
6. Take 40 ml (2 tbsp) + 2 tsp) orange juice
7. Make ready 1 tbsp honey or sugar, adjust to taste
8. Make ready 🍹 Lychee layer
9. Make ready 4.5 g (1 1/2 tsp) unflavored gelatin powder
10. Prepare 45 ml (3 tbsp) cold water
11. Get 45 ml (3 tbsp) hot water
12. Prepare 200 ml (3/4 cup) + 4 tsp) canned lychee syrup or fresh one if available
13. Prepare 120 ml (1/2 cup) evaporated milk
14. Take 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.

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