Randy Makes Tajin Mango Gummies

These gummies are spicy, sweet, fruity, and tangy. Welcome to the world of gummies for grownups.

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INGREDIENTS
1/2 cup (83 grams) of mango puree
1/4 cup (50 grams) of granulated sugar
2 envelopes of unflavored gelatin powder
2 tablespoons of cold water
1 tablespoon of Tajín Clásico seasoning
1/2 tablespoon of granulated sugar

Note: For the puree, you can puree some fresh or frozen mango chunks, and add 2 tablespoons of fresh lemon or lime juice, or you can use mango baby food, which consists of pureed mango and lemon juice.

SUPPLIES
A small saucepan
A spatula
A silicone mold
A wire rack

Note: if you don't have a mold, you can pour the mixture into a small, lightly greased baking pan, let it set, then cut it into whatever size and shape you like.

DIRECTIONS
In a small bowl, sprinkle the gelatin over the water. Stir to ensure all the gelatin is moistened.

To a small saucepan over medium-low heat, add the mango puree and sugar.

Stir until the sugar is completely dissolved and the mixture starts getting hot. It’s not critical but aim for a temperature around 150°F (65°C). You should see some steam and maybe a few small bubbles around the edges.

Remove the saucepan from the heat and immediately add the gelatin to the saucepan.

Stir until the gelatin is completely dissolved and the mixture is smooth.

Carefully pour the mixture into the mold.

Place the mold in the refrigerator for 2 hours.

Carefully remove the gummies from the mold and place them in a single layer on a wire rack.

Leave the gummies to dry out some. This part depends entirely on the temperature and humidity of the room your gummies are in.

If you coat the gummies with tajin and sugar as soon as they leave the mold, most of the moisture will be drawn out and your gummies will turn into flavorful pencil erasers. They need time to form a tacky skin that will hold the moisture inside the candy.

If you wait too long, though, the skin will lose its tackiness and the coating won’t stick.

The “sweet spot” is somewhere between 12 and 24 hours. I know, that’s a crazy big range, but I don’t make the rules.

Here’s how I handled it. At the 12-hour mark, I coated 1 gummy and let it set for an hour. If it was noticeably wet, I ate it, waited a couple more hours, and repeated the process. Finally, at about the 21-hour mark, the wetness was gone, so I was able to move forward.

After however long it takes to reach that point, coat each gummy in the Tajin/sugar mixture and return it to the wire rack. When you’re finished, store the gummies in an airtight container in the refrigerator.






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