How tomake Mango Marshmallow

To make mango marshmallows, you'll need:

- 2 cups mango puree (from fresh or canned mangoes)
- 3 tablespoons gelatin powder
- 1/2 cup cold water
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar or cornstarch for dusting

Here's how to make them:

1. **Prepare the Mango Puree:**
- Peel and dice ripe mangoes.
- Blend the mango pieces into a smooth puree. Strain if desired to remove any fibers.

2. **Bloom the Gelatin:**
- In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let it sit for about 5-10 minutes until it blooms.

3. **Make the Sugar Syrup:**
- In a saucepan, combine granulated sugar and 1/2 cup of water. Heat over medium heat, stirring until the sugar is dissolved.
- Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature. You're aiming for the soft-ball stage, around 240°F (115°C).

4. **Mixing:**
- Once the sugar syrup reaches the desired temperature, remove it from heat.
- Add the bloomed gelatin to the hot sugar syrup and stir until the gelatin is completely dissolved.
- In a large mixing bowl, pour the mango puree and slowly pour the hot sugar syrup over it while whisking continuously.
- Add salt and vanilla extract to the mixture and continue whisking until it becomes thick and fluffy. This can take about 10-15 minutes.

5. **Setting:**
- Pour the marshmallow mixture into a greased or parchment-lined baking dish. Smooth out the top with a spatula.
- Let the marshmallows set at room temperature for at least 4 hours, or overnight.

6. **Cutting and Dusting:**
- Once set, use a knife or cookie cutters to cut the marshmallows into squares or desired shapes.
- Dust the cut edges with powdered sugar or cornstarch to prevent them from sticking together.

7. **Enjoy:**
- Your mango marshmallows are now ready to enjoy! Store them in an airtight container at room temperature for up to a week.

These mango marshmallows are perfect for snacking, topping desserts, or even adding to hot cocoa for a tropical twist!