The Healthy Mango Marshmallows are fat-free, low-sugar and high protein! They are easy to make, extra-flavorful, low-calorie, and supper-yummy!
Put the mango pieces in a saucepan with a few tablespoons of water and bring to boil over a medium heat. Let boil for a few minutes.
In a small dish add 2 tbsp of cool water to the gelatin and stir until all the gelatin is wet. Add the gelatin to the hot mango right after you turn off the heat under the pan. Stir to incorporate the melting gelatin in the mango. Add the vanilla extract and stir it in, too.
Pour the mixture in a blender and blend it until it's nice and smooth. Set the mixture aside to cool down
While the mango and gelatin mixture is cooling down begin whipping the egg whites with the cream of tartar. When they forth a bit add the sugar or the erythritol and keep whipping until the meringue is stiff. Add the corn starch and whip for another minute to incorporate.
With the mixer still running begin adding the mango mixture to the meringue, a tablespoon at a time. After all the mixture is in keep whipping for a few more minutes. The mixture will grow in volume as it's being whipped.
Line a large container with some parchment paper letting the edges over hang and put it in the fridge for a few minutes.
Take the container out of the fridge and pour the mango meringue in. (Note: the mixture hardens quickly, so you have to move fast!) Put the container with the mango meringue back in the fridge. It will harden completely in about 1 hour.
Once the mango meringue had hardened, carefully take it out of the container and cut into marshmallows. Enjoy within 1-3 days (or otherwise freeze the left overs to be enjoyed later!)
* I made these marshmallows both with and without a sweetener (sugar or erythritol). I found them sweet enough made without any sugar at all (because mangoes are naturally very sweet!), but my family liked the "with the sugar" version better. :)
*Erythritol is an all-natural zero-calorie sweetener.