Mango Lychee Pudding. Great recipe for Mango Lychee Pudding. A cold refreshing dessert for hot summer days. This pudding has a soft and silky smooth texture.

Mango lychee pudding is a refreshing cold dessert that combines two of my favorite tropical fruits. It is especially tasty during hot summer days. And if you are searching for recipes for a potluck party, consider making these dessert cups as light treats. You can have Mango Lychee Pudding using 14 ingredients and 14 steps. Here is how you cook that.

Ingredients of Mango Lychee Pudding

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

Working with gelatin could be tricky. Here is how you achieve that. 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.

Mango Lychee Pudding instructions

  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..

Remove from the heat, add the gelatine and. This pudding has a soft and silky smooth texture. It features two of my favorite tropical fruits: mango and lychee. This pudding has a soft and silky smooth texture. It features two of my favorite tropical fruits: mango and lychee.

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