Recipe of Quick Mango Lychee Pudding

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, mango lychee pudding. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mango Lychee Pudding is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Mango Lychee Pudding is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mango lychee pudding using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Mango Lychee Pudding:

1. Get 🥭 Mango layer
2. Make ready 4 g (1 1/4 tsp) unflavored gelatin powder
3. Prepare 45 ml (3 tbsp) cold water
4. Prepare 90 ml (6 tbsp) hot water
5. Get 160 g (2 small) mango flesh
6. Take 40 ml (2 tbsp) + 2 tsp) orange juice
7. Get 1 tbsp honey or sugar, adjust to taste
8. Take 🍹 Lychee layer
9. Take 4.5 g (1 1/2 tsp) unflavored gelatin powder
10. Take 45 ml (3 tbsp) cold water
11. Make ready 45 ml (3 tbsp) hot water
12. Make ready 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

Instructions 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 it up for this special food mango lychee pudding recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!