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Prepare the mango puree: Add the cubed mango to a blender and blend until completely smooth. Strain the puree through a fine-mesh sieve into a small saucepan to remove any fibers, ensuring a smooth gummy texture. Set aside.

Prepare the berry puree: Add the mixed berries to a blender and blend until completely smooth. Strain the puree through a fine-mesh sieve into a separate small saucepan to remove seeds, ensuring a smooth gummy texture. Set aside.

Prepare the kiwi puree: Add the peeled and sliced kiwi to a blender and blend until completely smooth. Strain the puree through a fine-mesh sieve into a third small saucepan to remove any seeds, ensuring a smooth gummy texture. Set aside.

Cook the mango gummy mixture: Place the saucepan with the mango puree over medium heat. Add 1 1/2 teaspoons of agar-agar powder, 1 tablespoon of lemon juice, and 1 tablespoon of agave nectar (if using). Whisk continuously until the mixture comes to a gentle boil and the agar-agar is fully dissolved, about 2-3 minutes. Remove from heat.

Pour the mango gummies: Carefully pour the warm mango gummy mixture into a section of your silicone molds. Fill the molds evenly. Set aside.

Cook the berry gummy mixture: Place the saucepan with the berry puree over medium heat. Add 1 1/2 teaspoons of agar-agar powder, 1 tablespoon of lemon juice, and 1 tablespoon of agave nectar (if using). Whisk continuously until the mixture comes to a gentle boil and the agar-agar is fully dissolved, about 2-3 minutes. Remove from heat.

Pour the berry gummies: Carefully pour the warm berry gummy mixture into another section of your silicone molds. Fill the molds evenly. Set aside.

Cook the kiwi gummy mixture: Place the saucepan with the kiwi puree over medium heat. Add 1 1/2 teaspoons of agar-agar powder, 1 tablespoon of lemon juice, and 1 tablespoon of agave nectar (if using). Whisk continuously until the mixture comes to a gentle boil and the agar-agar is fully dissolved, about 2-3 minutes. Remove from heat.

Pour the kiwi gummies: Carefully pour the warm kiwi gummy mixture into the remaining sections of your silicone molds. Fill the molds evenly.

Set the gummies: Allow the filled silicone molds to cool at room temperature for about 15-20 minutes, then transfer them to the refrigerator to chill and set completely for at least 2 hours, or until firm.

Serve: Once the gummies have fully set, gently pop them out of the silicone molds. Store any leftover gummies in an airtight container in the refrigerator for up to 1 week.


Prepare the mango puree: Add the cubed mango to a blender and blend until completely smooth. Strain the puree through a fine-mesh sieve into a small saucepan to remove any fibers, ensuring a smooth gummy texture. Set aside.

Prepare the berry puree: Add the mixed berries to a blender and blend until completely smooth. Strain the puree through a fine-mesh sieve into a separate small saucepan to remove seeds, ensuring a smooth gummy texture. Set aside.

Prepare the kiwi puree: Add the peeled and sliced kiwi to a blender and blend until completely smooth. Strain the puree through a fine-mesh sieve into a third small saucepan to remove any seeds, ensuring a smooth gummy texture. Set aside.

Cook the mango gummy mixture: Place the saucepan with the mango puree over medium heat. Add 1 1/2 teaspoons of agar-agar powder, 1 tablespoon of lemon juice, and 1 tablespoon of agave nectar (if using). Whisk continuously until the mixture comes to a gentle boil and the agar-agar is fully dissolved, about 2-3 minutes. Remove from heat.

Pour the mango gummies: Carefully pour the warm mango gummy mixture into a section of your silicone molds. Fill the molds evenly. Set aside.

Cook the berry gummy mixture: Place the saucepan with the berry puree over medium heat. Add 1 1/2 teaspoons of agar-agar powder, 1 tablespoon of lemon juice, and 1 tablespoon of agave nectar (if using). Whisk continuously until the mixture comes to a gentle boil and the agar-agar is fully dissolved, about 2-3 minutes. Remove from heat.

Pour the berry gummies: Carefully pour the warm berry gummy mixture into another section of your silicone molds. Fill the molds evenly. Set aside.

Cook the kiwi gummy mixture: Place the saucepan with the kiwi puree over medium heat. Add 1 1/2 teaspoons of agar-agar powder, 1 tablespoon of lemon juice, and 1 tablespoon of agave nectar (if using). Whisk continuously until the mixture comes to a gentle boil and the agar-agar is fully dissolved, about 2-3 minutes. Remove from heat.

Pour the kiwi gummies: Carefully pour the warm kiwi gummy mixture into the remaining sections of your silicone molds. Fill the molds evenly.

Set the gummies: Allow the filled silicone molds to cool at room temperature for about 15-20 minutes, then transfer them to the refrigerator to chill and set completely for at least 2 hours, or until firm.

Serve: Once the gummies have fully set, gently pop them out of the silicone molds. Store any leftover gummies in an airtight container in the refrigerator for up to 1 week.
