Giant Peelable Mango Gummy
These Giant Peelable Mango Gummies are made with real mango purée and feature two fun, contrasting textures: a soft, stretchy mango center wrapped in a bouncy, chewy gummy skin that you can actually peel off! They’re fruity, squishy, satisfying to peel, and almost look like giant candy mangoes.
Equipment
- Digital kitchen scale
- blender
- Nonstick saucepan
- Silicone spatula
- Small mixing bowl
- Silicone mango molds
- Large syringe or food-safe injector
Ingredients
Mango purée
- 3 large ripe mangoes peeled and pitted
- Juice of 1 lemon
Mango Gummy Filling
- 300 g mango purée
- 50 g granulated sugar
- 180 g light corn syrup
- 30 g unsalted butter
- 50 g tapioca starch
- 50 g cold water
Peelable Mango Gummy Skin
- 63 g unflavored gelatin powder
- 240 g 1 cup cold water
- 400 g mango purée
- 360 g granulated sugar
- 280 g light corn syrup
- Orange food coloring optional
Instructions
- Peel and pit the mangoes. Blend the mango flesh with the juice of 1 lemon until completely smooth. Measure 700 g mango purée. Reserve 300 g for the filling and 400 g for the gummy skin.
- Add 300 g mango purée, 50 g sugar, 180 g light corn syrup, and 30 g unsalted butter to a nonstick saucepan. Heat while stirring until the butter has completely melted.
- Mix 50 g tapioca starch with 50 g cold water until smooth.
- While continuously stirring the mango mixture, slowly pour in the tapioca starch slurry.
- Cook over medium heat, stirring constantly with a silicone spatula, for approximately 15–20 minutes, until the mixture becomes very thick, stretchy, and slightly translucent.
- Divide the mango filling between the silicone mango molds. Refrigerate until completely cooled and firm, then carefully unmold.
- Sprinkle 63 g gelatin powder (9 envelopes) over 240 g cold water. Gently stir and allow to bloom for 10 minutes.
- Add 400 g mango purée, 360 g granulated sugar, and 280 g light corn syrup to a clean nonstick saucepan. Heat while stirring until the mixture reaches a gentle boil.
- Turn off the heat. Add the bloomed gelatin and stir until completely dissolved. Add a few drops of orange food coloring if desired.
- Spoon a thin layer of the mango gelatin mixture into the bottom of each mango mold cavity.
- Refrigerate for approximately 30 minutes, or until the gummy layer has set.
- Place one prepared mango filling into each mold cavity.
- Attach the top half of the mango mold.
- Using a large syringe or food-safe injector, inject the remaining mango gelatin mixture into the molds until the empty space surrounding each filling is completely filled. If the gelatin mixture begins to set, gently warm it over low heat until liquid again.
- Leave the filled molds at room temperature overnight. Carefully unmold the giant mango gummies the next day.
- Peel off the gummy mango skin and enjoy!