Tropical Mango Guava Gummies

Directions

• Before We Start

  Guava: Our local Walmart surprisingly carries guava often. If you can’t find it, just add another mango and skip Step 3.
  Piping Tips: You are looking for a 1/3–1/2 inch tip opening (size 6 or 8). The 1/2 in works best.
  Other Shapes: Using piping bags avoids molds, but silicone molds can also work — they may just need more drying time.

• Prep the fruit

  Mango: Slice off the cheeks, score the flesh in a crosshatch pattern, and remove the cubes. Lay the halves down for easier cutting. Cut off any extra flesh around the pit and add all mango flesh to a blender.
  Guava: Trim the top and toss the whole guava (seeds and all) into the blender.

• Blend it up

  Blend the fruit for 30–45 seconds until smooth. There will still be seeds and grit but no large fruit chunks.

• Sieve the puree

  Strain the puree through a chinois or fine mesh strainer into a bowl. Use a curved bench scraper or spatula to press it through, leaving seeds behind.

• Cook the mixture

  In a 12″ stainless or non-stick sauté pan, cook over medium heat. Stir occasionally for 15–20 minutes, then reduce heat to medium-low and stir frequently for another 15–20 minutes. As it thickens, spread the mixture across the pan to increase surface area and prevent burning. It should become thick like cookie batter and difficult to stir.
  
  Test: You should be able to scoop a large amount on a spatula and turn it upside down without it falling.

• Transfer and pipe

  Let the mixture cool for 15–25 minutes (optional), then transfer to a piping bag fitted with a 1/4–1/3 inch tip (1/3 inch preferred). Use a bench scraper to push it toward the tip. Pipe into straight lines on parchment or a silicone mat over a wire rack or sheet pan.
  
  Note: A rack or pan underneath helps if you need to move it during drying.

• Let it dry

  Leave out in a well-ventilated space. After 24 hours, roll the gummies if the top is dry to help even drying. Let dry another 24 hours. They should be firm, not sticky or mushy. If needed, let them sit for another 12–24 hours.
  The final texture should be chewy but firm.
  Cut into 1/2-inch pieces and store in an airtight container at room temp for snack time. Transfer them to an air tight container and leave in the pantry for whenever hunger strikes.