Enjoy these Mango gummies. One of the things I miss most living in the USA is the packaged sweets that I used to eat as a kid in Chile: Sunny, Super8, Negritas, Traga-Tragas, Rayitas, Cola de Tigre, and Frugelé.
This recipe is for one flavor, but you may substitute the fruit juice for another variety, and in some cases, such as apple juice, you will need to add a dye to make them look like the original Frugelé. With a little work, you can recreate your favorite flavor.
Important: Homemade Frugelé or gummies are temperature sensitive, so you must keep them in a cool place. I wanted to bring some to a meeting that I have on Wednesdays at lunchtime in downtown Houston and put them in the car, stopping at various places to buy things, when I got to the meeting they were melted …. big fail. I still under-estimate the heat of summer here.
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- 2 cups mango juice
- 6 tablespoons gelatin
- 1 cup granulated sugar
- 1/2 cup sugar for dusting
- In a small saucepan place the mango juice, sprinkle all the gelatin slowly, let stand 5 minutes.
- Heat over a medium-heat stove, constantly stirring until the gelatin dissolve and all lumps are gone.
- Add sugar and stir until dissolved.
- Bring to the boil, lower the heat, and simmer gently for 25 minutes, stirring all the time.
- Pour into a well-oiled pound cake pan.
- Let stand overnight.
- Unmold, cut, and let dry for 2 hours.
- Roll in sugar and stored for no more than one week in a cool place.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Candy
- Method: Stove-cooked
- Cuisine: Chilean
Keywords: Mango gummies