Mango Lychee Pudding

Mango lychee pudding

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.

Mango Lychee Pudding

Working with gelatin could be tricky. In pastry school, we were taught that melting bloomed gelatin in a hot boiling liquid could diminish its thickening power. So it is best to melt it with off-boil hot water.

For this mango lychee pudding, we could melt the bloomed gelatin straight into the off-boil mango mixture. But because water is transparent, we use it here to see if there is any unmelted gelatin left.

Undissolved gelatin will not help to thicken the pudding and will taste grainy.

A different milk pudding recipe that does not involve gelatin: honey ginger milk pudding


Mango Lychee Pudding

Mango Lychee Pudding

5 from 1 vote
Course Dessert
Servings 8 cups (100 ml or 3.4 fl oz)

Ingredients
  

Mango layer

  • 4 g (1¼ tsp) unflavored gelatin powder
  • 45 ml (3 tbsp) cold water
  • 90 ml (6 tbsp) hot water
  • 160 g (2 small) mango flesh
  • 40 ml (2 tbsp + 2 tsp) orange juice
  • 1 tbsp honey or sugar adjust to taste

Lychee layer

  • 4.5 g (1½ tsp) unflavored gelatin powder
  • 45 ml (3 tbsp) cold water
  • 45 ml (3 tbsp) hot water
  • 200 ml (¾ cup + 4 tsp) canned lychee syrup or fresh one if available
  • 120 ml (½ cup) evaporated milk
  • sugar to taste

Instructions
 

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.
  • Place the mango flesh. orange juice and honey in a blender. Puree until smooth.
  • Transfer the puree into a heavy-bottom pot. Cook over medium heat and keep stirring until it gets to a gentle simmer.
  • Add hot water into the bloomed gelatin and stir until it is completely dissolved.
  • Then, add diluted gelatin into the hot mango mixture. Stir to combine.
  • 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.

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.
  • 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.
  • Add hot water into the bloomed gelatin and stir until it is completely dissolved.
  • Then, add diluted gelatin into the hot lychee mixture. Stir to combine.
  • 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.
  • Take mango pudding out of the fridge. Remove the cups to a normal standing position.
  • 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.