American

Sour Mango Weed Gummies

June 28, 2021
4.4 Stars
Photo by Julia Gartland. Prop Stylist: Ali Slagle. Food Stylist: Pearl Jones.
  • Prep time 30 minutes
  • Cook time 40 minutes
  • makes 256 pieces (¼ milligram of THC per piece)
Author Notes

Edibles calm my nerves. While THC and CBD in cannabis get a lot of the credit for their anxiolytic effects, the terpene myrcene, found in both weed and mangoes, also helps to ease anxiety. These gummies, made in the style of French pâte de fruit, balance the relaxing effects of weed with the bright flavors of mango and lime, to take the edge off the day.

Instead of cannabutter (which you can read all about here), a cannabis tincture doses these gummies. The most efficient way to make tincture at home involves using a whipped cream canister. The nitrous oxide in combination with a high-proof neutral alcohol like Everclear acts as a solvent, stripping the cannabinoids (THC, CBD) from the plant buds.

The final dose per piece of pâte de fruit depends on how big you slice them. The math for 20 percent THC with a 40 percent loss breaks down to 120 milligrams of THC per 100 milliliters of tincture. There are 15 milliliters in a tablespoon and roughly 6 tablespoons in 100 milliliters, which equals 20 milligrams of THC per tablespoon of tincture. For roughly 1½-centimeter squares in a 9x9-inch pan, cut 16 rows both ways, for a total of 256 pieces at ¼ milligram of THC per piece. (Note: Properly dosing can be tricky for homemade, and even commercially manufactured, edibles. There are a lot of variables to consider, like the potency of your weed and the inevitable loss of weed during the process.)

Pâte de fruit, a cross between a jam and a gummy, gets its chewiness from pectin. This recipe uses low-methoxyl (LM) pectin, which requires less sugar to set the finished confection. The temperature also remains low, preserving the bright mango flavor. The brand Pomona’s Universal Pectin comes with a packet of calcium to work with the pectin: ½ teaspoon of calcium powder dissolved in ½ cup of water makes the calcium water called for in the recipe.

During mango season, you can make your own purée with fresh mangoes. Peel and cube the fruit before food processing, then pass through a chinois or strainer. When mangoes go out of season, use frozen and thawed mangoes or store-bought mango purée. —Vanessa Lavorato

Test Kitchen Notes

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances where you live. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. When the recipe was originally published, it miscalculated the THC dose as higher than accurate; this has been corrected. —The Editors

Ingredients
  • Cannabis Tincture
  • 1 gram cannabis flower
  • 100 milliliters Everclear
  • Sour Mango Weed Gummies
  • Neutral oil or nonstick spray, for greasing
  • 1 tablespoon plus 1 teaspoon (13 grams) Pomona’s Universal Pectin
  • 1 1/2 cups (300 grams) granulated sugar, plus ¼ cup (50 grams) for coating
  • 2 tablespoons (25 grams) agave syrup
  • 1 tablespoon (16 grams) freshly squeezed lime juice (from ½ lime)
  • 1/2 pound fresh (or thawed frozen) chopped mango (about 1¼ cups)
  • 1/3 cup (100 grams) mango juice
  • 1/4 teaspoon kosher salt
  • 3 tablespoons (33 grams) cannabis tincture (see Author Notes)
  • 2 teaspoons calcium water (see Author Notes)
  • 1/2 cup (100 grams) Everclear
  • 1/2 tablespoon citric acid
In This Recipe
Directions
  1. Cannabis Tincture
  2. Heat the oven to 245°F.
  3. Break up the cannabis flower into smaller pieces using your hands to expose more surface area to the heat; the pieces should break off like florets of broccoli.
  4. Bundle the broken-up flowers in parchment. Wrap this parchment pouch in foil or place it in an airtight, oven-safe silicone bag (I use Staasher). Place in a small baking dish. Bake for 25 to 30 minutes. (After 20 minutes, roughly 70% of the THCA will have been converted to THC; after 30 minutes, 80%. If this is your first time making edibles, I’d recommend a cook time that’s on the lower end of the range.)
  5. Remove the sheet pan from the oven and let the flowers cool to room temperature.
  6. Add the Everclear (its higher proof makes a better extraction) to a whipped cream canister with the decarbed cannabis flower. Release two charges of nitrous, according to the manufacturer's instructions, and let sit for 30 minutes before straining.
  1. Sour Mango Weed Gummies
  2. Lightly grease a 9x9-inch pan with neutral oil or spray, then line with plastic wrap.
  3. Whisk the pectin into ½ cup (100 grams) of sugar in a small bowl. Combine the agave and lime juice in another small bowl.
  4. In a food processor or blender, purée the mango pieces and mango juice. Strain through a sieve into a 2-quart saucepan, discarding any chunky bits. Add the salt and tincture to the saucepan and set over medium heat. Attach a candy thermometer to the pot or have an instant-read thermometer at the ready.
  5. After 1 to 2 minutes, when the mango purée starts to bubble around the edges (and the mixture reaches 150°F/65°C), add the pectin-sugar mixture and the calcium water while vigorously whisking. Cook for 1 minute while whisking constantly. Now add ½ cup of sugar, still whisking. Add the agave and lime juice, still whisking. Add another ½ cup of sugar and whisk until all of the sugar dissolves. Cook for another 1 to 2 minutes, until the mixture starts to coagulate and the bubbles make big pops, making sure the mixture stays below 200°F (93°C).
  6. Pour into the prepared pan and spread out with a rubber spatula. Let cool at room temperature for 1 to 2 hours, until the pâte de fruit is cool to the touch and set.
  7. With a sharp knife, cut the pâte de fruit into small cubes, 16 rows and 16 columns, for a total of 256 pieces. (Greasing the knife with a neutral oil can be helpful.)
  8. Toss the cut pâte de fruit in a bowl with the Everclear (to help form a skin), then let dry on a wire rack until the outside dries but still remains tacky (this will take several hours).
  9. When you’re ready to eat, combine the remaining ¼ cup of sugar with citric acid. Coat the finished pâte de fruit in the citric sugar right before serving.
  10. Note: Pâte de fruit tastes best right after coating. You can leave some uncoated in an airtight container for several days, then coat in citric sugar just before serving.
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See what other Food52ers are saying.

  • Vanessa Lavorato
    Vanessa Lavorato
  • Pat Hampton
    Pat Hampton
  • evergreenepicurean
    evergreenepicurean
  • maggiesara
    maggiesara
Vanessa Lavorato

Recipe by: Vanessa Lavorato

6 Reviews

Pat H. September 12, 2022
I’m wondering how to do the tincture without a whipped cream canister? I have the hardest time making gummies!
 
evergreenepicurean March 30, 2022
I wish there was more information on the calcium water. I purchased calcium carbonate to make my own but there were no real conversions to find anywhere. It references an Authors note about calcium water but I couldn't find it.
It's been about 2 hours and I have what sort of feels like a stiff jam. It does take delicious. I guess if it doesn't set up I'll try dumping it back in the pot and adding more pectin.
 
Vanessa L. March 30, 2022
Hi there! This recipe was made with Pomona’s pectin which contains the calcium in the package. I’m not sure what kind of pectin you used, if all else fails and the gummies are too soft, you can always add the jam to a oat bar recipe.
 
evergreenepicurean March 30, 2022
I used Sure Jell pectin. In the end I just put it in a double boiler and added gelatin.
 
Vanessa L. March 31, 2022
I’ve had no luck with Sure Jell. Gelatin will definitely do the trick. Try Pomonas sometime!
 
maggiesara August 30, 2022
I LOVE me some Pomona's! I just made up a mad huge batch of jams and chutneys, all sugar-free, tasting delicious, with Pomona's. And I am very excited about making these gummies.