Mango Marshmallows


4tblsp gelatine

60 ml cold water

180ml boiling water

1 egg white

a pinch of cream of tartar

400g caster sugar

1 can of mango slices, drained well, and crushed

A few drops of yellow food colouring

Desiccated coconut to dust marshmallows with



  1. Add the gelatine to the cold water, and allow it to bloom.
  2. Add the boiling water to the gelatine, and mix well until dissolved.
  3. Pour gelatine mixture into a bowl, and add the egg white, cream of tartar, crushed mango, food colour and caster sugar.
  4. Mix on high speed for 15 – 20 mins, until the mixture is light, airy, and almost double in size.
  5. Pour the mixture into a greased square tin, and allow to set for a few hours.
  6. Once set, cut the marshmallows into squares and roll into the coconut until well coated.