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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.
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.
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.
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 30C (86F). 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.
