Mango Cream Gummies
I’ve now made these Mango Cream Gummies countless times. They’ve become such a go-to in my kitchen. I think they taste like a mango ice cream!
The fresh turmeric is completely optional. I only started adding it recently because I happened to have some on hand, but it works so beautifully with the mango. It’s subtle enough that the kids don’t even notice it’s there.
Gelatin is one of my favourite ingredients for supporting gut health, and these gummies are such an easy way to include it regularly. They’re perfect for lunchboxes, afternoon snacks, or keeping in the fridge when you want something sweet but simple. I mostly use the Gelpro brand.
If you love these, be sure to check out my blueberry cream gummies too.
Mango Cream Gummies
Creamy, gut-friendly mango gummies that taste like little bites of mango ice cream
Serves:
20
Prep time:
5 minutes
Cook time:
5 minutes
INGREDIENTS
- 2¼ cups frozen mango chunks (about 340g)
- 3½ tablespoons gelatin powder (I use Gelpro)
- 3 tablespoons pure cream
- 1 tablespoon maple syrup (optional)
- 1–2 teaspoons fresh turmeric, peeled (optional)
METHOD
- In a small bowl, combine the gelatin with ⅓ cup water. Stir well and leave for 5 minutes until thickened and rubbery.
- Add the frozen mango, ¼ cup water, and fresh turmeric (if using) to a small saucepan over medium heat.
- Cook for 3–5 minutes, stirring occasionally, until the mango has softened.
- Use a stick blender to blend the mango mixture until completely smooth.
- Stir through the cream and maple syrup, if using.
- Add the bloomed gelatin to the warm mango mixture and stir until fully dissolved and smooth.
- Pour the mixture into silicone gummy moulds or a glass container.
- Refrigerate uncovered for at least 2 hours, or until firm.
- Remove from moulds or slice into squares if using a container.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- For a dairy free version, swap the cream for coconut cream.
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