Enjoy these Mango gummies. One of the things I miss most living in the USA is the packaged sweets 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, so I 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 underestimate the heat of summer here.
Visit our collection of Chilean recipes here.
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Homemade Mango Gummies
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 60
- Category: Candy
- Method: Stove-cooked
- Cuisine: Chilean
Description
A delicious treat.
Ingredients
- 2 cups mango juice
- 6 tablespoons gelatin
- 1 cup granulated sugar
- ½ cup sugar for dusting
Instructions
- 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.
Anonymous says
This recipe is a disaster. I followed the instructions exactly and it took longer to dry. Once covered with the sugar, it was tme to taste. They tasted like nothing. Don't waste your time and money on this lover recipe.
Ruth del Valle says
Cannot be!!!, no encontré las NARANJITAS, que bañadas en chocolate son tan ricas, pero cuando hago no quedan como para muestra. Necesito la receta en ingles!!!, pero la tuya...ya me acostumbre, y me enferma el YouTube, no me gustan esos videos....Un abrazo
Pilar Hernandez says
Eran las favoritas de mi abuela, pero no las he hecho para el blog. Las agrego a los pendientes.