Mango Orange Peeps

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*Disclaimer: This post contains affiliate links. To learn more, please go here.Easter is just around the corner and with these trying times being stuck at home, these homemade mango orange peeps are just what the doctor ordered. Making homemade marshmallows is super easy and most will have all of the ingredients already in their pantry. Only calling for some simple ingredients like sugar, water, gelatin, and corn syrup and the flavor is completely versatile too! You don't have to make them mango and orange, but can do strawberry or just plain lemon. The possibilities are endless!To make the peeps, you'll need either to get a bunny shaped silicone mold to get the cute shapes. The mold will also help to create less waste. Or you can pour the marshmallows directly into a pan and use a cookie cutter and cut out little bunny shapes. This all depends on you and what you are willing to do to get the desired peep shape. You can make these mango orange peeps any way and form you like.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that you 100% need when making marshmallows is a candy thermometer. It won't be accurate if you use a meat thermometer, plus a candy thermometer is nice since you can just clip it to the side of your pot and not have to hold it over the blistering heat while the sugar cooks. It also tells you what the sugar stage is which is helpful when making marshmallows or any other form of candy.

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mango orange peeps

a chewy sugary treat that's made with mangoes and fresh orange juice.

• 1 cup mango (fresh or frozen)
• 1 large lemon or orange (zested and juiced)
• 2 tbsp powdered gelatin
• 1/2 cup mango orange puree
• 1 tsp vanilla
• 1 cup granulated sugar
• 1/2 cup corn syrup
• 1/4 cup mango orange puree (add water if it doesn't equal a 1/4 cup)
• pinch salt
• food color (optional)
• colored sanding sugar for decoration

1. place the mango, zest and juice into a blender and blend until smooth. strain through a fine mesh sieve.
2. place the 1/2 cup puree, vanilla and gelatin in the bowl of an electric mixer fitted with a whisk attachment and let sit until the gelatin blooms. in the mean time place the sugar, corn syrup, salt and remaining 1/4 cup puree into a small pot with a candy thermometer. put over high heat and bring to a boil until it reaches 240 degrees, or softball stage. turn the mixer on low speed and slowly pour the hot sugar into the gelatin mixture. increase the speed and whip until the bottom of the bowl is cool to the touch and the mixture is light and fluffy, about 10 minutes. spray the bottom of a pan with non-stick spray and then pour the marshmallow into the pan. (i used this cute bunny mold and piped the marshmallow in) sprinkle with the colored sanding sugar and let sit until the marshmallow is set, preferably overnight. cut into pieces and sprinkle with more colored sugar around the sides and enjoy.