Mangoes have to be the BEST fruit on earth! If there is something tastier, I haven’t found it yet. A few years ago, after our trip to Cabo San Lucas, I posted “How to make a mango (or any fruit for that matter ) taste even better!” If you have not tried it – do it. Know what else goes great with mangos? COCONUT!!! Let’s put it all together for a tasty and healthful treat.
We use a lot of gelatin around here. I discussed the benefits of gelatin in a previous post – The Best Homemade Stock. Sometimes, for whatever reason, my stock doesn’t gel. That’s where a good grass fed gelatin powder comes in handy. We always have a few containers on hand. The beauty of powdered gelatin is that it is tasteless, so it can be added to so many dishes for an added boost of protein, gut healing benefits, and connective tissue repair purposes.
A few weeks ago, Alex and I picked a ton of organic blueberries, so I was trying out a bunch of new recipes. I saw Diane Sanfilippo’s recipe for Sweet and Sour Gummy Gelatin Snacks (Blueberry version). They were an instant hit in this house – I highly recommend trying them the next time you get your hands of some organic blueberries. I started doing a little internet sleuthing and found several other similar recipes. Seems like the formula for a good gummy is 2 to 2 1/2 cups of liquid to 6 Tablespoons of gelatin. Okay, time to play!!!
Mango Lime n’ Coconut Gummies
- 1 cup of mango, diced small
- 1/2 cup of freshly squeezed lime juice
- 1/2 cup full fat coconut milk (from a can, not coconut milk beverage from a carton)
- 6 Tablespoons grass fed, powdered gelatin
- zest of one lime
What to do:
In a high powered blender or a Magic Bullet, combine the mango, lime juice, and coconut milk. Make sure you let it go until all of the mango is pureed and the ingredients are well blended.
Heat a small sauce pan over medium heat and add the mango mixture. you want to heat the mixture, not boil it. Slowly add the 6 Tablespoons of gelatin to the mango mixture, one Tablespoon at a time. Make sure the gelatin is completely incorporated and no lumps remain. Remove the saucepan from the heat and stir in the lime zest.
Pour the mixture into a 7×11 or 8×8 baking dish. I recommend using glass or ceramic. I have not tried to make these in a metal pan. You could also use some cute silicon candy or ice molds if you want to get fancy! You do not need to grease your pan.
Place the pan in the fridge for several hours, allowing the mixture to set. When you are ready to serve them, you can cut them up into little squares, but you get bonus points for making cute shapes with cookie cutters (plus I’m told by Alex that they taste better when cut into shapes and he doesn’t lie).
Recipe inspired by Diane Sanfilippo’s recipe for Sweet and Sour Gummy Gelatin Snacks (Blueberry version).
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