How to make mango jelly

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you make it more smoothly, I will first introduce the method of making mango jelly.

Mix 1.15g apple pectin with 20g sugar and stir thoroughly.

2.2 Prepare materials

Mix 3.122g citric acid with 3g water.

4.21 Heat the mango sauce in a pan over low heat

5. When heated to about 40 degrees, pour in the pectin sugar mixed in step 1 and stir gently.

6. Continue to simmer the puree over low heat until it is almost boiling, add the remaining 120 grams of sugar and glucose syrup (water mussels), and stir gently.

7.1 If you don’t have a small mold, use a cake mold covered with wax paper. After the whole piece of candy cools down, you can cut it into small pieces. It's also very convenient

8.2 Continue to simmer over low heat, stirring gently

9. Cook for about 10 minutes until it becomes thick.

10. When the temperature reaches 107 degrees, remove from heat and add the citric acid mixture. Mix well.

11. Quickly pour the puree into the mold.

12. After cooling, remove from the mold and cut into small pieces

13. Roll the soft candy in fine sugar until the surface is covered with sugar.

14. In the picture, I used a spherical chocolate mold. However, the puree cooled so quickly that it solidified before it could fill the mold. So this time I just used a big mold and cut it into small pieces, which is just as convenient! (This method was taught to me by Lazy Cat Meow Meow)

Housewives, after reading the editor’s introduction, are you unable to hold back? So hurry into our kitchen and make your own mango gummy candy in your own world.