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Easiest Way to Recipe Yummy Mango Lychee Pudding

Without fail making ultimate Mango Lychee Pudding easy, delicious, practical.

Mango Lychee Pudding
Mango Lychee Pudding

Good Evening every body, at this time you get present recipe Mango Lychee Pudding with 14 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 14 stages of easy cooking Mango Lychee Pudding.

Ingredients for Mango Lychee Pudding

  1. Prepare : 🥭 Mango layer.

  2. Prepare 4 g (1 1/4 tsp) : unflavored gelatin powder.

  3. Needed 45 ml (3 tbsp) : cold water.

  4. Prepare 90 ml (6 tbsp) : hot water.

  5. Needed 160 g : (2 small) mango flesh.

  6. Needed 40 ml (2 tbsp) : + 2 tsp) orange juice.

  7. Needed 1 tbsp : honey or sugar, adjust to taste.

  8. Needed : 🍹 Lychee layer.

  9. Needed 4.5 g (1 1/2 tsp) : unflavored gelatin powder.

  10. Needed 45 ml (3 tbsp) : cold water.

  11. Prepare 45 ml (3 tbsp) : hot water.

  12. Needed 200 ml (3/4 cup) : + 4 tsp) canned lychee syrup or fresh one if available.

  13. Needed 120 ml (1/2 cup) : evaporated milk.

  14. Needed 1 tbsp : sugar, adjust to taste.

If all ingredients Mango Lychee Pudding it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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