Have you ever seen a dessert that looks so fun you just have to poke it? That is exactly what you get with this GIANT Mango Gummy. It is bright, wobbly, and packed with sweet tropical flavor. Making this at home is surprisingly simple and does not require any fancy equipment. You can create a showstopper dessert that feels like a toy but tastes like real fruit.
This giant mango gummy recipe has become a huge trend for a reason. It is satisfying to make and even more satisfying to eat. Whether you are making it for a party or just a fun weekend project, the result is always a joy. You get to control the ingredients, so it tastes much better than anything you buy at the store. Plus, the texture is completely up to you.
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Why You’ll Love This Recipe
There are so many reasons to try this out. First of all, it is incredibly easy. You do not need to be a pastry chef to pull this off. If you can stir a pot, you can make a nice giant gummy mango. It is a low stress recipe that delivers high impact results. The visual appeal alone is worth the effort.
You also save money by making it yourself. Buying large novelty candies can be expensive, but this recipe uses affordable ingredients like gelatin and fruit puree. You get a huge dessert for a fraction of the price. It is also a great way to use up ripe mangoes if you have them on hand.
Another great thing is the customization. You can adjust the sugar to your liking or even swap the liquid for different flavors. If you want that viral giant peelable mango gummy experience, you can tweak the gelatin amount to get that specific texture. It is a flexible recipe that invites you to play with your food in the best way possible.
Ingredients
You only need a handful of items to make this delicious treat. Quality matters here, especially with the fruit, as that is your main flavor source.
- 2 cups mango purée (fresh ripe mangoes or canned mango pulp work equally well)
- ½ cup sugar (feel free to adjust this based on how sweet your mangoes are)
- ¼ cup cold water (this is essential for blooming the gelatin properly)
- 4 packets unflavored gelatin (about 28 g total for a standard firm texture)
- 1 tbsp lemon or lime juice (optional, but it really brightens the mango flavor)
- Optional: a few drops yellow or orange food coloring (if you want that neon cartoon look)
Step-By-Step Instructions
Making a GIANT Mango Gummy is all about patience and timing. Follow these steps closely to ensure you get that smooth, glass like finish without any lumps.
Step 1: Bloom the Gelatin
Start by pouring your cold water into a small bowl. Open your gelatin packets and sprinkle the powder evenly over the surface of the water. Do not dump it all in one spot, or it might clump up.
Let this mixture sit for about 5 to 10 minutes. This process is called blooming. The gelatin grains will absorb the water and turn into a thick, rubbery puck. This ensures your GIANT Mango Gummy sets evenly later on.
Step 2: Heat the Mango Base
While the gelatin is blooming, grab a saucepan. Pour in your mango purée and the sugar. Turn your stove to low heat. You want to warm this mixture gently.
Stir constantly with a whisk or spatula. The goal here is just to dissolve the sugar. Do not let the mixture boil. Boiling can weaken the gelatin later, which might stop your nice giant gummy mango from setting firm.
Step 3: Dissolve the Gelatin
Once the mango mixture is warm and the sugar has vanished, it is time to add the gelatin. Take that rubbery bloomed gelatin puck and drop it into the warm saucepan.
Stir gently. The heat from the mangoes will melt the gelatin. Keep stirring until it is completely liquid and smooth. You should see no lumps at all. This is crucial for a smooth texture.
Step 4: Finish the Flavor
Now remove the pan from the heat. This is the time to stir in your lemon or lime juice. The acid helps cut through the sweetness and makes the mango taste more authentic. If you are using food coloring, add a drop or two now.
Take a look at the surface of your mixture. If you see any white foam or bubbles, use a spoon to skim them off. This little step helps your giant mango gummy recipe turn out shiny and professional looking.
Step 5: Mold It
Pour the warm liquid into your chosen mold. A silicone mold works best for easy removal, but a simple glass bowl works too if you grease it lightly with neutral oil.
Once poured, lift the mold slightly and tap it on the counter a few times. This forces any trapped air bubbles to rise to the top so you can pop them. This ensures the inside of your GIANT Mango Gummy is solid and uniform.
Step 6: Chill and Set
Place the mold in the refrigerator. It needs to stay there for at least 4 to 6 hours. However, letting it sit overnight is the best option. The longer it chills, the firmer and easier to handle it will be.
Step 7: Unmold and Enjoy
When you are ready to eat, take it out of the fridge. Gently pull the edges of the gummy away from the mold with your fingertips. This breaks the vacuum seal.
Place a plate over the mold and flip it over. Give it a little wiggle, and it should slide right out. Now you have a wobbly, delicious GIANT Mango Gummy ready to slice or eat whole!
How To Store Leftovers
If you somehow do not finish this massive treat in one sitting, storing it is simple. You must keep it in the refrigerator. Because it is made with fruit and gelatin, it can melt or spoil if left out in a warm room for too long.
Place the gummy in an airtight container or wrap it tightly in plastic wrap. This prevents it from absorbing weird smells from your fridge. It keeps fresh for about 3 to 4 days. After that, the texture might start to get a bit weeping or rubbery.
Do not freeze this gummy. Freezing will destroy the delicate structure of the gelatin. When it thaws, it will likely turn into a mushy puddle rather than a bouncy snack. Just keep it cold and enjoy it within a few days for the best experience.
Tips
Want to make your gummy even better? Here are a few tricks to help you get the best results. If you prefer a softer chew, you can reduce the gelatin to 3 packets. This makes it more like a traditional dessert jelly.
For a very firm, bouncy texture that you can hold in your hand easily, use 5 packets of gelatin. This is closer to the texture of a giant peelable mango gummy you might see online. It resists melting better and has a very satisfying chew.
For the smoothest possible look, strain your mixture through a fine mesh sieve before pouring it into the mold. This catches any tiny bits of undissolved sugar or gelatin clumps. It gives the final product a glass like appearance that looks amazing in photos.
You can also play with flavors. Try mixing mango puree with passionfruit juice for a tangy twist. Or, swap half the puree for coconut milk to make a creamy mango coconut version. The possibilities are endless once you get the base ratio right.
Conclusion
Making a GIANT Mango Gummy is one of those kitchen projects that brings out your inner child. It is colorful, fun to play with, and delicious to eat. You do not need professional skills to make something that looks impressive.
This recipe gives you a nice giant gummy mango that is fresh and full of flavor. It is a great alternative to store bought candy that is full of artificial ingredients. Plus, the process of melting, molding, and unmolding is surprisingly therapeutic.
So grab some mangoes and get started. Whether you share it with friends or keep it all for yourself, this wobbly treat is sure to brighten your day. It really is a simple joy that everyone should try at least once.
FAQ
Can I use fresh mangoes instead of canned puree?
Yes, absolutely. Just peel and cube ripe mangoes, then blend them until they are completely smooth. You may want to strain the fresh puree to remove any fibrous bits before using it in your giant mango gummy recipe.
Can I make this vegetarian or vegan?
Gelatin is animal based, so it is not vegetarian. You can try using agar agar powder as a substitute. However, agar agar sets with a more brittle texture than gelatin, so it will not have the same bounce as a standard GIANT Mango Gummy.
Why did my gummy not set?
This usually happens if the gelatin was not bloomed correctly or if the mixture was boiled. Boiling destroys the setting power of gelatin. Also, some tropical fruits like fresh pineapple or kiwi contain enzymes that break down gelatin, but mango is generally safe to use.
How do I get the gummy out of the mold without breaking it?
Be patient. Ensure it is fully chilled and firm. You can lightly grease the mold with a tiny bit of oil before pouring. If it is stuck, dip the bottom of the mold in warm water for just 5 seconds to loosen the outer layer before flipping.
Giant Mango Gummy
This bright, wobbly Giant Mango Gummy is packed with sweet tropical flavor and surprisingly simple to make at home. Create a delicious, fun dessert that tastes like real fruit and makes a cheerful treat for any occasion.
Requirements
Ingredients
Instructions
- Start by pouring your cold water into a small bowl. Sprinkle the gelatin powder evenly over the water and let it bloom for 5-10 minutes.
- In a saucepan, combine mango purée and sugar. Heat gently over low heat, stirring constantly until sugar dissolves. Do not boil.
- Add the bloomed gelatin puck to the warm mango mixture. Stir gently until completely melted and smooth, with no lumps.
- Remove from heat, then stir in lemon or lime juice and optional food coloring. Skim off any foam or bubbles from the surface.
- Pour the warm liquid into your chosen mold (silicone works best). Tap the mold on the counter to release air bubbles. If using a glass bowl, grease it lightly with neutral oil.
- Chill in the refrigerator for at least 4-6 hours, or preferably overnight, until fully set and firm.
- To unmold, gently pull the gummy edges from the mold. Place a plate over the mold, flip, and wiggle to release. Slice and enjoy!
Notes
Store any leftover gummy in an airtight container in the refrigerator for about 3 to 4 days. Freezing is not recommended as it will destroy the delicate gelatin structure.
For a softer chew, you can reduce the gelatin to 3 packets. For a very firm, bouncy texture, use 5 packets of gelatin, similar to a giant peelable gummy.
For the smoothest possible look, strain your mixture through a fine mesh sieve before pouring it into the mold to catch any undissolved bits.
Feel free to experiment with flavors! Try mixing mango puree with passionfruit juice for a tangy twist, or swap half the puree for coconut milk for a creamy mango coconut version.
Nutrition
Calories
Sugar
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