Hi, I’m Kate. Today, we’re going to make mango lychee pudding recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit more unique. 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 current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Mango Lychee Pudding is something which I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Mango Lychee Pudding:

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

So that’s going to wrap it up with this exceptional dish mango lychee pudding recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.

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