In a small saucepan, whisk together the carrot juice with the mango juice over medium heat until just warm--not boiling.
Once the juice mixture is warm and small bubble form along the sides of the saucepan, turn off the heat and whisk in the maple syrup and gelatin powder.
Strain the mixture over a fine-mesh strainer to catch any remaining bits of gelatin that did not dissolve.
Pour that mixture into the pumpkin molds that have been placed on a sheet pan (this makes it easier to transfer to the refrigerator.)
Refrigerator for 1 hour to set.
Once set, dip the molds into a dish of hot water for 10 seconds and then invert the gummies.
Store in the refrigerator for up to 5 days.
For the carrot and mango juice, I recommend using Bolthouse or Naked carrot juice and mango juice for the best results. The mango juice is 100% fruit juice but is a combination of other fruits for the best flavor. If you do not have pumpkin molds, you can pour the gelatin mixture into a 7x11 pan and then cut into squares or use Halloween cookie cutters to cut into pumpkin shapes.