These Mango & Toasted Coconut Marshmallows came about when I had one last super ripe mango sitting on the counter. I wanted to make a baked good, but one mango isn’t much to work with. Looked through my jumbled list of ideas and saw “fun marshmallows.” Boom. Done. Mango marshmallows. And let’s roll those babies in toasted coconut.
This recipe uses freeze dried mangoes, which give a punchier flavor and lend themselves well as an addition to standard marshmallow recipes. I first tried this with fresh mango puree…let’s just say the texture was not exactly what you’d expect of a marshmallow. More like a marshmallow/egg casserole/jello type situation…Whoops. Ya live and ya learn.
Don’t worry though, we got there and now I present to you a super fun and unique treat that screams summertime! It’s not overly sweet, the mango comes through, and the coconut gives that added texture and a boost of flavor.
I usually get my freeze dried mangoes at Aldi, but you can also find them at Target and most large grocery stores. These are best enjoyed the same day you roll them in the coconut flakes, not that there’d be any leftovers, anyway!
Mango & Toasted Coconut Marshmallows
- Food processor or blender
- Stand mixer with whisk attachment
- 8×8 inch pan
- Parchment paper
- Candy thermometer
- 1.5 packs unflavored gelatin 3.5 teaspoons
- ½ cup cold water divided
- ¾ cup white sugar
- ½ cup light corn syrup
- ⅛ tsp salt
- 2 tsp vanilla bean paste or extract
- ½ cup freeze dried mangoes ground (about 2, 1.7oz packets)
- Food coloring optional
- 1 cup sweetened shredded coconut
- Grease and parchment line (with overhangs) an 8×8 inch baking pan. Grease the tops and sides of the parchment, as well.
- After preparing your pan, grind up your freeze dried mangoes into a powder and measure out 1/2 cup of the mango powder.
- In a stand mixer fitted with the whisk attachment, add the gelatin, ¼ cup cold water, and ground mango's and mix on low for a few seconds then let stand.
- In a medium saucepan, add the other ¼ cup water, sugar, light corn syrup, and salt and turn to medium heat. Whisk a few times until the sugar dissolves, then allow the mixture to bubble and come to 240 degrees F. You’ll need to use a candy thermometer.
- When the sugar reaches 240 degrees F, turn the mixer on to low speed and drizzle in all of the hot sugar very slowly (will take 1-2 minutes). Raise the mixture to high speed and whip for 10-12 minutes. In the last minute, add in the vanilla. If you’d like, at this point, you can also add a bit of food coloring to enhance the orange color.
- Pour the marshmallow (scraping down the sides) into the greased and parchment lined pan and spread evenly. Allow to sit at room temperature for 24 hours, very lightly covered (not actually touching the marshmallow) just to protect the top from any debris.
- After 24 hours, toast 1 cup of sweetened shredded coconut in a pan over medium low heat, tossing and stirring often, until browned (about 5 minutes). Transfer to a large plate and spread out to cool.
- Using the parchment overhangs, place the marshmallows onto a cutting board and use a small amount of canola oil on the blade of your knife. Cut the marshmallows into desired shapes, oiling the knife in between each cut and separating the marshmallows so they are no longer touching.
- Roll all sides of the marshmallows in the toasted coconut, pressing down so the coconut sticks.