Hi Chew contains hydrogenated palm kernel oil and artificial ingredients that create inflammation and provide no nutritional value. This DIY version replaces the processed oils with organic coconut oil, uses grass-fed gelatin instead of pork gelatin, and relies on real mango puree and natural colorings for authentic flavor without artificial additives.
Based on: Hi Chew Mango
· Makes approximately 24 pieces (1,200g total)
· Serving: 2 pieces (50g) - matches commercial serving
Why This Recipe is Seed Oil Free
Commercial Hi Chew Mango from Morinaga often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Hi Chew Mango may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides the characteristic fruity tang found in quality fruit chews
Natural mango extract
2g (about 0.5 teaspoon) · Simply Organic Pure Mango Extract
Intensifies mango flavor without artificial compounds or synthetic fragrances
Organic turmeric powder
1g (pinch) · Simply Organic Turmeric
Provides natural orange-yellow color instead of artificial beta-carotene, plus anti-inflammatory benefits
Instructions
Step 1. Line a 8x8 inch square pan with parchment paper and lightly grease with coconut oil. In a small bowl, bloom the gelatin by sprinkling 28g gelatin over 60ml (4 tablespoons) cold water. Let sit for 5 minutes until it forms a thick, spongy mass - this is crucial for smooth texture.
Step 2. In a heavy-bottomed saucepan, combine 400g tapioca syrup, 300g sugar, and 120ml (0.5 cup) water. Attach a candy thermometer and heat over medium heat, stirring occasionally until sugar dissolves completely (about 5 minutes). Once boiling, stop stirring and let cook until mixture reaches 240°F (115°C) - this soft ball stage is essential for proper chewiness.
Step 3. Remove from heat and immediately whisk in the bloomed gelatin mixture, stirring vigorously for 30 seconds until completely dissolved. The mixture will bubble up significantly. Add 60g melted coconut oil, 120g mango puree, 3g citric acid, 2g malic acid, 2g mango extract, and pinch of turmeric. Whisk continuously for 2-3 minutes until color is evenly distributed and mixture is smooth.
Step 4. Pour immediately into prepared pan, working quickly as mixture will begin to set within minutes. Use an offset spatula to spread evenly to about 1-inch thickness. The surface should be smooth and glossy. Let cool at room temperature for 30 minutes, then refrigerate for 2 hours until completely firm.
Step 5. Remove from pan using parchment paper and place on cutting board. Using a sharp knife lightly oiled with coconut oil, cut into 1x2 inch rectangles (about 50g each). Clean knife between cuts to prevent sticking. Wrap each piece individually in small squares of parchment paper or store in airtight container with parchment between layers to prevent sticking.
Storage
Store individually wrapped pieces in airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month. Chews may become slightly firmer when cold but will soften to perfect texture at room temperature within 10 minutes.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$1.89
Savings85%
Significant upfront investment in pantry staples like gelatin and acids, but cost per serving drops dramatically after first batch. Bulk organic ingredients provide much better value than individual commercial packages.