Step-by-step method

At a glance

You'll whip together a hot sugar syrup with bloomed gelatine and mango paste into a fluffy foam, then let it set overnight for that perfect springy texture. The whole process moves quickly once the syrup hits the mixer, so having everything prepped and ready is key to nailing those homemade marshmallows.

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Preparing the gelatine base

First, prepare the base for that perfect texture. Pour powdered gelatine into a small bowl and cover it with cold water. Stir, then let it sit and bloom so it can later dissolve smoothly and evenly in the hot syrup.

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0/2

7 gram
Powdered Gelatin (dry)

33 gram
Water
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Making the sugar syrup

In a small saucepan, combine caster sugar, water and the first portion of invert sugar. Bring the mixture to a boil, stirring constantly, and keep heating until your thermometer reads exactly 110°C. Meanwhile...

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80 gram
Granulated Sugar

28 gram
Water

120 gram
Invert Sugar
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Whipping in the stand mixer

Add the remaining portion of invert sugar to the bowl of your stand mixer and start whipping on medium speed. Measure out your fruit paste. Once the syrup in the pan reaches 110°C, start pouring it slowly and steadily into the mixing bowl.

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30 gram
Invert Sugar

30 gram
Fruit Paste

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Building the marshmallow mixture

Once the syrup is in the bowl, add the bloomed gelatine and the mango paste. Keep whipping on the highest speed until the mixture whips up into a firm, stiff foam. Finally, add a pinch of food colouring and whip briefly to blend in the colour.

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1 gram
Food Coloring
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Shaping the marshmallow mixture

Prepare a silicone mould or baking paper dusted with icing sugar. The mixture sets quickly, so work fast. You can simply smooth it out flat or transfer it to a piping bag to create shapes.

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50 gram
Powdered Sugar
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Setting overnight

Now let the marshmallows rest and set at room temperature, ideally until the next day. The patience pays off, as they'll end up nicely springy and stable, and won't tear when you handle them later.
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Final cutting and coating

Once the marshmallows have set, use scissors to snip them into small cubes, or use gingerbread cutters to shape them. You can lightly coat the marshmallows in icing sugar so they don't stick together. Enjoy!

Homemade Mango Marshmallows

Name: Fluffy Homemade Mango Marshmallows
Yield: 6
Cuisine: American
Ingredients: 1 gram Food Coloring; 7 gram Powdered Gelatin (dry); 80 gram Granulated Sugar; 61 gram Water; 150 gram Invert Sugar; 50 gram Powdered Sugar; 30 gram Fruit Paste

everydaybyyumsto

7 Ingredients

7 Steps

— Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

About this recipe

Mango marshmallows are exactly the kind of treat that beats anything from a store 🥭 Fluffy, gently springy, and bursting with the flavour of ripe mango – this is the result worth waiting for. The secret to that perfect texture lies in professional confectionery ingredients – like invert sugar – which turn a simple process into something truly special. That's exactly why we packed them all into one box, so you can enjoy the full experience ✨ Got our homemade marshmallow kit? Then you're all set and can dive straight in. If not, go check it out – it's well worth it 🌞

Gluten-free Lactose-free Beef Pork Desserts For a sweet tooth

Step-by-step method

At a glance

Preparing the gelatine base

For this step

Making the sugar syrup

For this step

Whipping in the stand mixer

For this step

Homemade Mango Marshmallows

Ingredients — what you'll need

About this recipe