Five Ingredient Mango Gummy Bears
Try this Five Ingredient Mango Gummy Bears recipe, or contribute your own.
Try this Five Ingredient Mango Gummy Bears recipe, or contribute your own.
- Carbohydrate 6.59880808217741 g
- Cholesterol 0 mg
- Fat 0.108403030329364 g
- Fiber 0.605575742415249 g
- Protein 0.238057575849742 g
- Saturated Fat 0.0239266666698267 g
- Serving Size 1 1 large gummy bears or 30 small gummy bears (depend (43g)
- Sodium 0.75323232336399 mg
- Sugar 5.99323233976216 g
- Trans Fat 0.0272307070838737 g
- Calories 26 calories
Step-by-step
- Chop the mango and add it to a blender. Add orange juice, lemon juice and sugar. Blend until smooth.
- Place all ingredients in a saucepan and place on low heat. When the mixture is slightly warm add in the gelatin and whisk continuously until it has dissolved completely. If a few gelatin lumps form use a spoon to take them out.
- Pour the hot liquid into a silicon mould, making sure to run the back of a knife over it to even out the liquid in the bear moulds.
- Refrigerate for at least an hour. The gummy bears are ready when they are no longer sticky and feel firm to touch.
- To take out the gummy bears flip the silicon mould on a clean surface and gently push out the gummy bears.
The ingredient list fails to mention how fruit enzyme activity alters the gelling process. Fresh mango contains papain-like proteases that can break down protein chains. Boiling the blended fruit mixture deactivates these enzymes before the gelatin goes into the saucepan. Skipping this thermal step yields a liquid that refuses to set.
Gelatin requires precise thermal management to achieve a proper bounce. Whisk the powder into the warm liquid over low heat. Exceeding 170 degrees Fahrenheit degrades the protein network, resulting in a weak structure. Strain any persistent lumps through a fine-mesh sieve rather than attempting to mash them against the pan wall.
Silicone molds require careful handling when transferring hot liquids. Scrape the surface flat with a bench scraper to ensure uniform candies. Chill the filled molds in the refrigerator for sixty minutes. The treats are finished when the exposed surfaces feel dry and resist indentation from a fingertip.
Stored in an airtight container in the refrigerator, these confections maintain their texture for up to five days. Excess moisture accumulation during storage causes surface tackiness. Dusting the chilled pieces lightly with cornstarch absorbs residual condensation without altering the flavor profile.
