Learn how to make Mango Gummies that are actually good for you! This easy recipe makes perfectly soft, chewy, naturally sweetened fruit gummies with just fresh mango, gelatin and a touch of natural sweetener.
I think I may have found my new favorite way to satisfy a sweet tooth without the inevitable sugar crash. This surprisingly simple homemade gummy recipe turns real fruit into a batch of perfectly soft, chewy mango-flavored fruit snacks you can actually feel good about snacking on.
By pairing fresh mango puree with unrefined, natural sweeteners, you get pure fruit flavor without any artificial junk. The secret to their amazing texture is high-quality, unflavored gelatin. Whether you’re here for healthy mango gummies or just a fun, kid-friendly tropical treat, it’s a win-win.
Why You’ll Love This Recipe
- Made with real fruit – Fresh mango puree gives these homemade gummies their naturally sweet, fruity flavor and vibrant color.
- Simple ingredients – Made with mango, unflavored gelatin, and a few optional add-ins, with no artificial flavors or preservatives.
- Soft and chewy – A satisfying, springy texture that makes these a fun homemade alternative to store-bought snacks.
- Easy to make – Blend the mango, mix the ingredients, pour into molds, and refrigerate until set.
Ingredient Notes
Here is everyting you’ll need to make mango gummies at home:
Here’s a quick look at the key ingredients:
- Unflavored gelatin – Preferably high-quality, grass-fed gelatin powder.
- Mangoes – Either peeled and diced fresh mangoes or frozen mango chunks that have been completely thawed.
- Lemon or lime juice – A little natural acidity helps balance sweetness and preserve the mango’s natural color.
- Sweetener – Opt for natural sweeteners like maple syrup, coconut sugar, or monk fruit.
How to Make Mango Gummies
Step 1: Bloom the gelatin.
Pour cold water into a small bowl, then sprinkle the gelatin evenly over the surface. Stir lightly to ensure all granules are moistened, then let it sit undisturbed for 5–10 minutes.
Step 2: Puree the mango.
Place the mango chunks in a high-speed blender or food processor and blend until smooth. Strain through a fine-mesh sieve, if needed.
Step 3: Measure the puree.
You’ll need 2 cups of mango puree. If you have less than 2 cups, blend more mango. If you have extra, save it for later.
Quick Tip: If you have extra puree after measuring out 2 cups, refrigerate it in a sealed jar for up to 3 days, or freeze it in an ice cube tray for long-term storage. It’s fantastic swirled into yogurt, oatmeal, chia seed pudding, and smoothies. You can also use it to make my famous Mango Mousse!
Step 5: Heat the puree.
Heat the puree in a saucepan over medium-low heat, stirring constantly, until it reaches 140–150°F (60–65°C). Hold at this temperature for 1–2 minutes, then remove from the heat. Do not let it boil.
Step 6: Add flavorings and bloomed gelatin.
Stir the lemon or lime juice and your preferred sweetener into the warm puree until well combined. Then stir in the bloomed gelatin until completely dissolved.
Step 7: Mold the gummies.
Pour the mixture into silicone molds. Or, spread it evenly into a dish lined with plastic wrap to slice them into squares later.
Step 8: Chill to set.
Cool the filled molds to room temperature first, then refrigerate for at least 4 hours, though letting them set overnight yields the best flavor and texture.
Recipe Tips
Keep these tips and tricks in mind, and your homemade fruit gummies will set perfectly and taste great every time!
- I highly recommend straining your mango puree in a fine-mesh sieve or strainer, especially if your mangoes are particularly stringy. This ensures your gummies have a clean, glassy appearance.
- You must measure the mango after blending. If you measure it before blending, you’ll end up with less fruit than needed, which messes with how well the gelatin sets.
- You must deactivate the mango enzymes! Mango contains enzymes that prevent gelatin from setting. However, heating the puree to 140–150°F (60–65°C) and holding it there for 1–2 minutes breaks down those enzymes, allowing your gummies to set fully.
- To avoid air bubbles in your gummies, I recommend using a clean dropper or a small glass measuring pitcher with a sharp, precise pouring spout to pour the liquid mixture into the molds.
How to Store Homemade Gummies
After popping the firm, fully set gummies out of their molds (or slicing into squares), store them in a single layer (or separated by sheets of parchment paper to prevent sticking) in an airtight container in the refrigerator for 3–5 days. Because these are made with real fruit and zero artificial preservatives, they will spoil if left out on the counter.
FAQs
More Mango Recipes
If your love for mango is what brought you here, you’ll also love these recipes:
Homemade Mango Gummies
Equipment
- Food Processor (or blender; to make mango puree)
- Fine Mesh Strainers ( to remove mango fibers; optional)
- Small Bowl (to bloom the gelatin)
- Small Saucepan (to warm the mango puree)
- Kitchen Thermometer (to monitor the puree temperature)
- Measuring Cups (to measure the water and mango puree)
- Silicone Gummy Molds (to shape the gummies, optional)
- Small Pouring Jug or Spoon (to fill the molds neatly)
Ingredients
- ⅔ cup water
- 5 packets (35 g) unflavored gelatin
- 3-4 fresh mangoes (or 1⅓ lb / ~600 g mango chunks, thawed if frozen)
- 1-2 Tbsp lemon or lime juice
- 1-2 Tbsp sweetener (maple syrup, coconut sugar, monk fruit)
Instructions
- Bloom the gelatin: Pour the water into a small bowl. Sprinkle the gelatin over the surface, stir lightly, and set aside to bloom.
- Prepare the mango: If using fresh mangoes, peel and dice them. If using frozen mango, thaw completely. Add the mango to a blender or food processor and blend until completely smooth.
- Strain the puree (optional): For a smoother texture, strain the mango puree through a fine-mesh sieve to remove fibers.
- Measure the puree: Measure after blending. You should have 2 cups. If you have more, reserve the extra. If you have less, blend additional mango to reach the required amount.
- Heat the puree: Transfer the mango puree to a saucepan and heat gently, constantly stirring, over medium-low heat until it reaches 140–150°F (60–65°C). Maintain for 1–2 minutes, then remove from heat.
- Add flavorings: Stir in the lemon or lime juice and sweetener until well combined.
- Add the gelatin: Stir in the bloomed gelatin and mix until completely dissolved and smooth.
- Mold the gummies: Pour the mixture into silicone molds or a dish lined with plastic wrap.
- Chill to set: Let cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set. (Overnight gives the best texture and flavor.)
- Store: Keep in an airtight container in the refrigerator for 3–5 days.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
