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Seasonal mango surpluses in tropical regions result in substantial postharvest losses (30–40%), highlighting the need for sustainable utilization. This study optimized carrageenan and citric acid ratios in mango-flavored gummies to create clean-label confectionery using response surface methodology. The optimal formulation (1.3–1.55% carrageenan, 0.42–0.48% citric acid) stabilized moisture (20–22%), water activity (0.665), and sensory scores (≥6.5/9) at a production cost of Php65/kg (US$1.12/kg). Excess carrageenan (&gt;2%) hardened the texture and dulled the natural pigmentation, while citric acid &gt;0.48% heightened sourness. Validation trials confirmed consistency, with slight deviations in sensory acceptability (6.80 vs predicted 7.30). The method proved effective for mango and jackfruit but unsuitable for lipid-rich fruits like avocado. Economically viable for small-scale producers (break-even: 154.2 kg/month), this approach offers a scalable solution to valorize surplus fruits, though industrial adaptation and lipid-resistant formulations require further exploration.

Optimizing carrageenan–citric acid synergy in mango gummies using response surface methodology