Vegan fruit gums made from fresh mango puree
I used to love wine gum, especially Haribo’s Tropical gummis Well, that was then and times change. For one, there are really great vegan fruit gums for instance from Rossmann, but unfortunately, most alternatives simply have too much sugar in the ingredients. So today I want to show a recipe for vegan and sugar-free fruit gums.
The basis is the magic ingredient agar-agar (a taste-neutral gelling agent from algae) and ripe, sweet mangos. I had previously made a jelly cake made from passion fruit and coconut cream (you can find it on Instagram) and was totally thrilled with Agar-Agar back then.
Tip: The product does not become firm in the pot, only when it cools, so you always feel you may have added too little agar-agar powder. Have a look at the quantities on the packaging, which could possibly vary. A coated teaspoon equals about 6 sheets of gelatin and gels 500ml of liquid.
What do you need for preparation?
You need a blender or immersion blender and a mold of your choice. I used my old Chocolate molds, but you can also use a casserole dish or small muffin cases
Mango Fruit Gums Recipe
- 2 ripe Mangos (approx. 700g)
- 1 Lemon (Juice)
- 1,5 Tbsp Agar-Agar (f.i. from “Biovegan“)*
- Cut the mango into pieces and puree them with a kitchen machine until creamy.
- Squeeze out the lemon, remove the seeds and mix in the mango puree.
- Pour the puree into a saucepan, add the agar agar and bring to a boil.
- Simmer gently for 2 minutes and then pour the puree into the mold.
- Let the mold cool down and put it in the fridge again for 1-3 hours.
- Now the gummis are finished and can be cut to size. They can be kept in the fridge for about a week.
→ Caution: The Agar-Agar powders differ greatly depending on the manufacturer. Most varieties gel worse and taste fishy. Therefore, if necessary, use more lemon or sweeten with syrup.
Some of you have had consistency issues. The result should have a firm but still creamy consistency in the bite. If this is not the case, then you may have not dosed the Agar-Agar properly. If you like the gums firm to the bite, you can carefully use a little more Agar-Agar powder.
There are various agar-agar manufacturers and some products do not gel as much as the one from my recipe. I can recommand you this AGAR-AGAR brand. If your fruit gums have not solidified after cooling, then heat them again with a little more Agar-Agar. The great thing about Agar-Agar is that you can cook it up again and therefore don’t have to throw it away.
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