Steps to Prepare Favorite Mango Lychee Pudding

Mango Lychee Pudding Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Mango lychee pudding is a refreshing cold dessert that combines two of my favorite tropical fruits. It is especially tasty during hot summer days.

Here is the best “Mango Lychee Pudding” recipe we have found until now. This is gonna really delicious.

Ingredients of Mango Lychee Pudding

1. Make ready of 🥭 Mango layer.
2. Make ready 4 g (1 1/4 tsp) of unflavored gelatin powder.
3. Take 45 ml (3 tbsp) of cold water.
4. Make ready 90 ml (6 tbsp) of hot water.
5. It’s 160 g of (2 small) mango flesh.
6. Prepare 40 ml (2 tbsp) of + 2 tsp) orange juice.
7. Make ready 1 tbsp of honey or sugar, adjust to taste.
8. Make ready of 🍹 Lychee layer.
9. Prepare 4.5 g (1 1/2 tsp) of unflavored gelatin powder.
10. It’s 45 ml (3 tbsp) of cold water.
11. Prepare 45 ml (3 tbsp) of hot water.
12. Take 200 ml (3/4 cup) of + 4 tsp) canned lychee syrup or fresh one if available.
13. Prepare 120 ml (1/2 cup) of evaporated milk.
14. Prepare 1 tbsp of sugar, adjust to taste.

For the mango pudding, soak the gelatine leaves in boiling water to soften.Heat the cream and sugar in a saucepan over a medium heat until warm through.Remove from the heat, add the gelatine and.PEEL the mangos and chop them into cubes.

Mango Lychee Pudding step by step

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..

This pudding has a soft and silky smooth texture.It features two of my favorite tropical fruits: mango and lychee.If you have never tried a combination of these flavors, this recipe will be a perfect try-out.

If you like you can also chop the lychee into halves.FILL a small bowl with warm water and immerse the bottom of the ramekins into the water.RUN a small knife around the pudding, this way the pudding will.The results were far better, especially with the mango sauce I created to drizzle on top.Method: The Best Mango And Lychee Dessert Recipes on Yummly