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Peach and mango Easter gummies [refined sugar free]

Peach and mango Easter gummies on a white platter.

It’s been such a strange month, friends, so I thought I’d post a bonus recipe for these lovely peach and mango gummies and hopefully their sunny colour will brighten up your day, like it did mine. I sincerely hope that you and your families, despite everything, are having a lovely Easter.

I made these gummies on a whim the other day. I was on a mission to make some more gut loving gelatin fruit gummies but after checking the fridge, I saw that the fresh soft fruit (strawberries and raspberries) was still looking good. So I thought to myself, what else could I use? Then my eyes fell on the open jar of peaches in mango nectar and the rest is history.

These peach and mango gummies are a perfect snack for Easter – refined sugar free, easy to make and your gut loves them! And if you thought that there are way too many on that platter above, think again – we polished these off in less than three days. They are really nice!

These peach and mango gummies are great for your gut

These gummies use the I Quit Sugar Gut Lovin’ Gelatin which is my favourite. Adding quality gelatin to your diet is really beneficial to your gut health and this is such a fun way of getting some in. Even if you don’t like the smell of the gelatin after it’s bloomed, you will like these gummies, I promise, and so will your kids. They don’t smell like they contain any animal product, they are just fruity, gelly and yummy.

If you want to find out some more about gelatin or making gummies out of fresh fruit (berries are best), check out my original post on gummies here.

Peach and mango Easter gummies on a white platter.

What do I need to make these gummies?

  • Obviously, you will need some gelatin. A different brand should be fine if you can’t find this one.
  • A bit of water to bloom the gelatin.
  • You will need fruit – in a tin or jar is ok, as I show here, or fresh fruit is great too, particularly if you have some which is starting to look a bit sad. I know we’re all shopping a little less these days (and snacking a little more – or is that just me?) and fresh fruit might be more precious than before.
  • A little bit of rice malt syrup to sweeten the fruit mixture.
  • Finally, you will need some silicone molds. I already have quite a selection as I pick them up when I see them in shops. They are cheap and you can use them for making chocolates as well as gummies. If you don’t have any molds, don’t despair, you can just use a glass dish and cut up your gummies (see the instructions below).

And that’s it – so if you have gelatin and fruit, you’re pretty well set.

Peach and mango Easter gummies on a white platter.

Happy Easter all!

Peach and mango Easter gummies on a white platter.
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Peach and mango Easter gummies [refined sugar free]

Author Katerina | Once a Foodie


  • 3.5 tbsp gelatin (I use the I Quit Sugar Gut Lovin’ Gelatin)
  • 1/3 cup cold water
  • about 600 g peaches in mango nectar (weight includes nectar) (or you could substitute other fruit in natural syrup, nectar or juice you might have handy)
  • 2 tbsp rice malt syrup


  • Stir the gelatin and the water together in a small bowl. Let it sit for 5 minutes; it will bloom (expand and become ‘rubbery’).
  • Microwave the peaches with the mango nectar in a large glass bowl (like a Pyrex mixing bowl) for about 5 minutes at 90% power. You can stop half way and give it all a stir but this is optional. The mixture should be bubbling at the end of the cooking time (this is important in order to blend in the gelatin properly).
  • Carefully take the bowl out of the microwave and strain about half of the nectar off and discard. Stir the rice malt syrup into the peaches and remaining nectar.
  • Carefully pour the peaches with nectar into a Nutribullet (or another blender) and blitz until smooth. Add the bloomed gelatin (the fruit mixture still needs to be hot for the gelatin to incorporate properly) and blitz again until smooth. The mixture will be a little lighter and runny.
  • Pour into molds or, if you don't have any, a 10 x 15 cm square glass dish. Place in the fridge to set for 1 hour. Cut into squares, if you haven't used molds. Store in the fridge in an airtight container for up to 1 week.


This recipe is inspired by a recipe from I Quit Sugar. 
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
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