Matcha Mango Gummies
These matcha mango gummies are packed with gut & skin-loving collagen, and L-theanine, for the perfect yummy treat with benefits.
Quick Overview
- Servings: 6
- Calories: 165 cal
- Protein per serving: 6g
- Difficulty: Medium
- Diet types: Gluten-free, dairy-free & soy-free
- Flavor notes: Sweet and chewy
Table of contents
Why you’ll love these mango matcha gummies
Swapping coffee for matcha made a huge difference in my life. Not only is it a more balanced energy source, but there are just as many yummy options to jazz it up as there are for coffee, if not more. Recipes like my matcha pina colada or my strawberry matcha chia pudding that use both fruit and matcha are some of my favorites.
I’ve seen a lot of commercially available matcha gummies, but it’s easy and even yummier to just make them at home. Here’s why you’re going to love it…
- A matcha latte in gummy form! With coconut milk, matcha, and fruit and honey as the sweetener, these gummies really feel like a latte.
- Naturally sweet and fruity. Store-bought gummies tend to be loaded with sugar. These are naturally sweetened with fruit and honey, and contain no sugar coating.
What are the benefits of matcha gummies?
- Matcha is a balanced source of energy packed with antioxidants. (source)
- Matcha contains L-theanine and is naturally anti-inflammatory. Similar to green tea, matcha is a great anti-inflammatory option that contains l-theanine, which has a calming effect, rather than a buzz like coffee (source).
- Homemade gummies contain a natural source of collagen. These gummies use gelatin, which is a natural source of gut-loving collagen.
Recipe Ingredients
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
- Matcha. This is the matcha powder that I use every day!
- Mango. You can use fresh mango, or frozen that you defrost in the fridge.
- Coconut milk. I recommend using full fat canned coconut milk for a creamy texture.
- Gelatin
- Orange juice. I like using orange juice to add a hint of acid, but mango juice would also work.
How to Make Matcha Mango Gummies
See the recipe card below for full information on ingredients and quantities.
Step One. Add the mango and orange juice to a food processor and blend.
Step Two. Using a fine mesh strainer set over a medium pot, strain out the juice using a silicone spatula to push down the pulp.
Step Three. Sprinkle the gelatin over the liquid and lightly mix. Allow to harden for 2-3 minutes. Transfer the pot to the stove and heat over low heat for 3-4 minutes or until fully liquid.
Step Four. Fill each mold about halfway. Then transfer to the fridge.
Step Five. Whisk warm water and matcha together. Add the coconut milk and honey. Then add gelatin and lightly mix before heating. Add to the mold.
Step Six. Return to the fridge for another 2-4 hours or until fully set.
If you tried these Matcha Mango Gummies or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Gummy Recipes to Try…
Matcha Mango Gummies
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Ingredients
For the mango layer
- 2 cups mango chunks, You can use frozen mango that's defrosted in the fridge
- 1 cup orange juice
- 3 ½ tbsp gelatin
For the matcha layer
- 2 tbsp warm water
- 2 tsp matcha powder
- 1 cup full fat coconut milk, I use canned coconut milk
- 2 tbsp honey
- 3 ½ tbsp gelatin
Instructions
For the mango layer
- Add the mango and orange juice to a blender or food processor. Blend until fully liquid. Using a fine mesh strainer set over a medium pot, strain out the juice using a silicone spatula to push down the pulp. You should have about 1 1/3 cup of liquid.
- Sprinkle the gelatin over the liquid and lightly mix. Allow to harden for 2-3 minutes.
- Transfer the pot to the stove and heat over low heat for 3-4 minutes or until fully liquid.
- Transfer to the fridge for about 2 hours or until fully set.
For the matcha layer
- Add the warm water to a small bowl and sift the matcha powder over the water. Whisk well with a matcha whisk, or a milk frother.
- Pour the coconut milk into a pot and add the matcha and honey. Stir well before sprinkling the gelatin over the liquid. Lightly mix and llow to harden for 2-3 minutes.
- Transfer the pot to the stove and heat over low heat for 3-4 minutes or until fully liquid.
- Use a dropper to carefully transfer the liquid into a mold over the mango layer, fully filling the mold.
- Return to the fridge for another 2-4 hours or until fully set.
- Carefully remove from the mold and keep chilled for 2-3 days.
