Have you ever looked at a tiny gummy bear and thought, I wish this was bigger? Like, way bigger? Well, you are in for a treat. Today, we are diving into a super fun project that will make your inner child jump for joy. We are going to learn how to make a giant gummy, and not just any gummy. We are making a spectacular GIANT Mango Gummy.
This is more than just a piece of candy. It is a wobbly, jiggly, sun yellow centerpiece that tastes like pure tropical bliss. Using fresh mangoes, this giant mango gummy recipe is surprisingly simple and a whole lot of fun to create. Forget tiny candies, let’s make a dessert that truly makes a statement.
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Why You’ll Love This Recipe
First off, the sheer fun factor is off the charts. Imagine placing a huge, glistening GIANT Mango Gummy on the table at a party or birthday. The looks on everyone’s faces will be priceless. It is an instant conversation starter and a memorable treat for both kids and adults.
Beyond the novelty, the flavor is incredible. This recipe uses real mango puree, so you get an authentic, fresh fruit taste. It is sweet, a little tangy, and tastes like a tropical vacation. You control the sweetness, so it is never too sugary, unlike many store bought candies. You are making a delicious gummy mango candy with wholesome ingredients.
Another great reason to love this recipe is its simplicity. You do not need any fancy equipment or complicated techniques. If you can stir ingredients in a pot, you can make this. It is a fantastic entry level recipe for anyone wanting to try making their own candy at home. It is practically foolproof.
Plus, the texture is just so satisfying. It has that classic gummy firmness but is still soft and jiggly. Slicing into it is a unique experience, and every bite is a chewy delight. It is a sensory experience that is as enjoyable to play with as it is to eat.
Ingredients
The magic behind this amazing GIANT Mango Gummy comes from just a few simple ingredients. Here is what you will need to get started.
- 2 cups ripe mango puree (from about 2 to 3 large mangoes)
- ½ cup water
- 4 tablespoons unflavored gelatin powder
- 2 tablespoons lime juice
- 1 to 2 tablespoons honey or agave syrup (optional)
A quick note on these items. Using very ripe mangoes gives you the best natural sweetness and flavor. The lime juice is a fantastic little addition that really makes the mango taste pop. And the gelatin is what gives our gummy mango candy its structure. Make sure it is unflavored so the fruit shines through.
Step-By-Step Instructions
Ready to bring this giant creation to life? Following this giant mango gummy recipe is easy. Let’s walk through it together. Just take your time and enjoy the process.
Step 1: Prepare The Mango Puree
First things first, let’s get that mango puree ready. You want it to be as smooth as possible for a silky gummy texture. After blending your ripe mangoes, I highly recommend pushing the puree through a fine mesh sieve. This extra step gets rid of any stringy bits and ensures your final GIANT Mango Gummy is flawless.
Step 2: Bloom The Gelatin
Now for the key step in any gummy recipe: blooming the gelatin. In a small saucepan, pour in the water and lime juice. Sprinkle the gelatin powder evenly over the top. Do not stir it just yet. Let it sit for about 5 minutes. You will see it absorb the liquid and turn into a thick, almost solid gel. That is exactly what you want.
Step 3: Heat And Dissolve Everything
Add your super smooth mango puree and optional sweetener to the saucepan with the bloomed gelatin. Turn the heat on to medium low. Now you can start stirring. Whisk gently and continuously. The goal is to dissolve all the gelatin without letting the mixture boil. High heat can weaken the gelatin, so keep it just warm enough to melt everything together. It should feel warm, not hot.
Step 4: Pour Into Your Mold
Once your mixture is smooth and fully combined, it is time to pour. Carefully pour the warm liquid into a large mold. A silicone bundt pan is a fantastic choice for that classic giant gummy shape. An 8×8 inch glass dish also works well for a big block of gummy goodness. Choose whatever fun shape you have on hand.
Step 5: Let It Chill And Set
Patience is a virtue, especially when making a GIANT Mango Gummy. Place your mold in the refrigerator and let it set for at least 3 hours. You can even leave it overnight to be extra sure. You will know it is ready when the gummy is firm and solid to the touch.
Step 6: Unmold Your Gummy Masterpiece
This is the moment of truth. Gently unmold your gummy. If you used a silicone mold, you can carefully peel the sides away. For a glass dish, run a thin knife around the edges to loosen it. A quick dip of the dish bottom in warm water for a few seconds can also help it release. Then, flip it onto a plate and admire your creation.
How To Store Leftovers
If you somehow have leftover GIANT Mango Gummy, storing it is simple. The best way to keep it fresh is in an airtight container in the refrigerator. This prevents it from drying out or absorbing any other fridge odors. It will stay fresh and delicious for up to 5 days.
You might find the cut surfaces can get a little sticky. You can lightly dust them with a tiny bit of cornstarch to prevent them from clinging to each other in the container. This is an optional step but can make serving leftovers a bit easier.
Tips
Want to make your GIANT Mango Gummy even better? Here are a few handy tips. For the best flavor, use mango varieties like Honey (Ataulfo) or Kent. They are naturally sweet and less fibrous, making for a smoother puree.
Don’t have a giant mold? No problem. You can pour the mixture into a standard loaf pan or even a few smaller fun shaped silicone molds. You can make an army of medium sized mango gummies instead of one giant one. The process for this gummy mango candy remains the same.
Feel free to experiment with other fruit purees. Peach, strawberry, or raspberry would also be delicious. Just keep in mind that you may need to adjust the sweetener depending on the fruit’s natural sweetness. This recipe is a great base for all sorts of giant gummy creations.
If your gummy feels a bit too soft, it might mean the gelatin was not fully dissolved or the mixture got too hot. Next time, be extra careful to keep the heat low and stir until you cannot see any gelatin granules. A little extra chill time in the fridge can sometimes help firm it up too.
Conclusion
And there you have it. You now know how to make a giant gummy that is as fun to look at as it is to eat. This GIANT Mango Gummy is a simple, joyful recipe that brings a bit of whimsy to your kitchen. It is a testament to the fact that homemade treats can be both easy and incredibly impressive.
So go ahead, give this giant mango gummy recipe a try. Whether for a special occasion or just a rainy day activity, it is a delightful project that ends with a delicious reward. Have fun with it, and enjoy every jiggly, mango flavored bite.
FAQ
Can I Use Frozen Mango?
Yes, you absolutely can. Just make sure to thaw the frozen mango chunks completely before blending them into a puree. Drain any excess water to avoid diluting the flavor. The taste will be just as wonderful.
Why Did My Gummy Not Set Properly?
The most common reason is the gelatin mixture got too hot. Boiling can damage the gelatin’s ability to set. Another possibility is an incorrect ratio of liquid to gelatin. Be sure to measure your ingredients accurately for the best results.
Can I Make This With A Different Fruit?
For sure. Berries, peaches, and cherries work beautifully. However, avoid fruits with high protease enzymes like fresh pineapple, kiwi, or papaya. These enzymes break down gelatin and will prevent your gummy from setting.
Is This Recipe Vegan Friendly?
As written, this recipe is not vegan because it uses standard gelatin, which is an animal product. You could experiment with agar agar powder as a substitute, but the texture will be different and the liquid to powder ratios will need significant adjustment.
GIANT Mango Gummy
This wobbly, jiggly, sun yellow centerpiece tastes like pure tropical bliss. Using fresh mangoes, this giant mango gummy recipe is surprisingly simple and a whole lot of fun to create. Forget tiny candies, let’s make a dessert that truly makes a statement.
Requirements
Ingredients
Instructions
- First things first, let’s get that mango puree ready. You want it to be as smooth as possible for a silky gummy texture. After blending your ripe mangoes with a Ninja Professional Blender, I highly recommend pushing the puree through a fine mesh sieve. This extra step gets rid of any stringy bits and ensures your final GIANT Mango Gummy is flawless.
- Now for the key step in any gummy recipe: blooming the gelatin. In a small saucepan, pour in the water and lime juice. Sprinkle the gelatin powder evenly over the top. Do not stir it just yet. Let it sit for about 5 minutes. You will see it absorb the liquid and turn into a thick, almost solid gel. That is exactly what you want.
- Add your super smooth mango puree and optional sweetener to the saucepan with the bloomed gelatin. Turn the heat on to medium low. Now you can start stirring. Whisk gently and continuously using a Stainless Steel Whisk Set. The goal is to dissolve all the gelatin without letting the mixture boil. High heat can weaken the gelatin, so keep it just warm enough to melt everything together. It should feel warm, not hot.
- Once your mixture is smooth and fully combined, it is time to pour. Carefully pour the warm liquid into a large mold. A silicone bundt pan is a fantastic choice for that classic giant gummy shape. An 8×8 inch glass dish also works well for a big block of gummy goodness. Choose whatever fun shape you have on hand, like a Nonstick Square Baking Pan.
- Patience is a virtue, especially when making a GIANT Mango Gummy. Place your mold in the refrigerator and let it set for at least 3 hours. You can even leave it overnight to be extra sure. You will know it is ready when the gummy is firm and solid to the touch.
- This is the moment of truth. Gently unmold your gummy. If you used a silicone mold, you can carefully peel the sides away. For a glass dish, run a thin knife around the edges to loosen it. A quick dip of the dish bottom in warm water for a few seconds can also help it release. Then, flip it onto a plate and admire your creation.
Notes
For the best flavor, use mango varieties like Honey (Ataulfo) or Kent. They are naturally sweet and less fibrous, making for a smoother puree.
Don’t have a giant mold? No problem. You can pour the mixture into a standard loaf pan or even a few smaller fun shaped silicone molds. You can make an army of medium sized mango gummies instead of one giant one. The process for this gummy mango candy remains the same.
Feel free to experiment with other fruit purees. Peach, strawberry, or raspberry would also be delicious. Just keep in mind that you may need to adjust the sweetener depending on the fruit’s natural sweetness. This recipe is a great base for all sorts of giant gummy creations.
If your gummy feels a bit too soft, it might mean the gelatin was not fully dissolved or the mixture got too hot. Next time, be extra careful to keep the heat low and stir until you cannot see any gelatin granules. A little extra chill time in the fridge can sometimes help firm it up too.
Nutrition
Calories
Sugar
Fat
Carbs
