Hello, I am Jane. Today, I will show you a way to prepare mango lychee pudding recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Mango Lychee Pudding Recipe

Mango Lychee Pudding is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Mango Lychee Pudding is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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. Make ready 🥭 Mango layer
2. Take 4 g (1 1/4 tsp) unflavored gelatin powder
3. Prepare 45 ml (3 tbsp) cold water
4. Make ready 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. Make ready 4.5 g (1 1/2 tsp) unflavored gelatin powder
10. Take 45 ml (3 tbsp) cold water
11. Get 45 ml (3 tbsp) hot water
12. Take 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. Prepare 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.

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