Homemade Mango Fruit Sour Strips
Tangy, sweet homemade mango fruit sour strips made with real fruit and a zingy citric acid coating. Perfect for lunchboxes or on-the-go snacking!
Equipment
- Blender or food processor
- Small saucepan
- Candy thermometer
- Spatula or offset spatula
- Spray bottle
- Scissors or knife
Ingredients
Strip Ingredients:
- 1½ cups frozen mango thawed
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup adjust to taste
- 1½ tablespoons powdered gelatin
- 2 tablespoons cold water for blooming gelatin
For Sour Coating:
- 2 teaspoons citric acid
- 1 tablespoon cane sugar optional, for sweetness
Instructions
- Bloom Gelatin: Sprinkle gelatin over cold water and let sit for 5–10 minutes to bloom.
- Blend: In a blender, combine thawed mango, lemon juice, and maple syrup. Blend until completely smooth.
- Warm Mixture: Pour the mango mixture into a saucepan. Warm over low heat (120°F–140°F). Do not let it boil.
- Dissolve Gelatin: Add the bloomed gelatin to the warm mango mixture. Stir continuously until fully dissolved.
- Spread: Pour the mixture onto a parchment-lined baking sheet. Spread evenly to about ⅛ inch thick.
- Dry: Dry in the oven at 150°F–170°F for 4–6 hours with the oven door propped open.
- Cool & Cut: Let cool completely. Once cooled, cut into strips.
- Add Sour Coating: In a bowl, mix citric acid and cane sugar. Lightly mist the strips with water, then toss in the sour mixture.
Notes
Keep the oven door propped open for proper airflow.
Strips are ready when they're no longer sticky but still flexible.
Cooling completely helps the texture set.
Store in an airtight container at room temperature for up to 1 week.
For longer storage and a firmer texture, refrigerate.
Strips are ready when they're no longer sticky but still flexible.
Cooling completely helps the texture set.
Store in an airtight container at room temperature for up to 1 week.
For longer storage and a firmer texture, refrigerate.
Tried this recipe?Let us know how it was!