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Mango Lychee Pudding
Mango Lychee Pudding

Before you jump to Mango Lychee Pudding recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Decide To Consume.

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Also when you are looking for a snack to hold you over between meals, grab a handful of nuts or seeds. You will come to realize that these snack items are loaded with Omega-3 and Omega-6, although some nuts and seeds will have much more than others. Omega-3 and Omega-6 are classified as essential fatty acids and they’re essential because your body makes use of these kinds of fatty acids to keep your hormone levels where they should be. One thing you may not recognize is that a variety of hormones that you need will only be able to be developed when you have these kinds of fatty acids.

By simply following a few of the suggestions above you will find that you’ll be living a healthier life. Also if you cut out all the processed foods that you really should not be eating anyway, you may find that you could end up living a longer life.

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

The ingredients needed to cook Mango Lychee Pudding:
  1. Provide 🥭 Mango layer
  2. Provide unflavored gelatin powder
  3. Get cold water
  4. Prepare hot water
  5. Get (2 small) mango flesh
  6. Provide + 2 tsp) orange juice
  7. You need honey or sugar, adjust to taste
  8. Get 🍹 Lychee layer
  9. Get unflavored gelatin powder
  10. Provide cold water
  11. You need hot water
  12. Prepare + 4 tsp) canned lychee syrup or fresh one if available
  13. You need evaporated milk
  14. Get 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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