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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 Helping Your Heart with Food.

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Blueberries are a fantastic source of heart healthy. Blueberries are high in antioxidants, in particular pterostilbene. Pterostilbene acts much like the resveratrol found in grapes. This antioxidant helps your body to be better at breaking down your fats and cholesterol. When your body is great at breaking down these things, they aren’t going to accumulate in your body and or cause heart problems. This, then, makes your heart as healthy as it can possibly be.

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

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