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Best Advice to Producing Extraordinary Mango Lychee Pudding

Hoping to eat Mango Lychee Pudding a 5-star restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with clear ways on cooking a Mango Lychee Pudding like a famous chef made.

Mango Lychee Pudding

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

To prepare an extraordinary Mango Lychee Pudding, below are the materials required:

  1. Use of 🥭 Mango layer.
  2. Take 4 g (1 1/4 tsp) of unflavored gelatin powder.
  3. Get 45 ml (3 tbsp) of cold water.
  4. You need 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. Use 1 tbsp of honey or sugar, adjust to taste.
  8. You need of 🍹 Lychee layer.
  9. Take 4.5 g (1 1/2 tsp) of unflavored gelatin powder.
  10. You need 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. Prepare 120 ml (1/2 cup) of evaporated milk.
  14. Prepare 1 tbsp of sugar, adjust to taste.

After readying the materials, next you are good to cook your 5-star Mango Lychee Pudding by following the guidances on this section:

  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..

If you like you can also chop the lychee into halves. FILL a small bowl with warm water and immerse the bottom of the ramekins into the water. RUN a small knife around the pudding, this way the pudding will. The results were far better, especially with the mango sauce I created to drizzle on top. Bring water to a boil in a heavy medium saucepan, then stir in tapioca.

Recipe : Mango Lychee Pudding

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step by step to make Mango Lychee Pudding

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