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Mango & Toasted Coconut Marshmallows

The perfect unique summer treat! Lightly sweet and packs a tropical punch.
Prep Time15 minutes
Cook Time30 minutes
Rest time1 day
Total Time1 day 45 minutes
Servings: 12
Author: Callan Wenner

Equipment

Ingredients

  • 1.5 packs unflavored gelatin 3.5 teaspoons
  • ½ cup cold water divided
  • ¾ cup white sugar
  • ½ cup light corn syrup
  • ⅛ teaspoon salt
  • 2 teaspoon vanilla bean paste or extract
  • ½ cup freeze dried mangoes ground (about 2, 1.7oz packets)
  • Food coloring optional
  • 1 cup sweetened shredded coconut

Instructions

Mango Marshmallow

  • Grease and parchment line (with overhangs) an 8x8 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 ½ 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.

Coconut topping

  • 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.

Notes

Store uncovered at room temperature. These marshmallows are best eaten the same day you roll them in the coconut.
If you'd like to omit the coconut, roll the cut marshmallows in powdered sugar and store covered at room temperature for up to 2 weeks.