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Step by Step to Producing Delicious Mango Lychee Pudding

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Mango Lychee Pudding

We hope you got insight from reading it, now let’s go back to mango lychee pudding recipe. To cook mango lychee pudding you need 14 ingredients and 14 steps. Here is how you achieve that.

Below are the ingridients that are needed to serve a appetizing Mango Lychee Pudding:

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

Ready with the ingridients? Below are the procedures on preparing 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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