How beautiful are these little gummies?! So simple to make and they are good for your gut too. The kids will love them (and they didn't last long in our office either!)
This recipe is available in the Changing Habits 2020 Recipe Book
Peel and dice the mango and add to a blender/processor with the water and blitz on a high speed until the mixture is smooth.
Pour the mixture into a pot and place on hotplate at a medium temperature until liquid starts to bubble. Add the sugar while stirring and then remove from the heat.
Let the mixture cool down and then add 2 tbsp of gelatin and stir well until the gelatin has completely dissolved.
Use a teaspoon to spoon the mango mixture into the moulds (leaving about a quarter of the mould for the cream layer). Place in the freezer for 15 minutes to set.
Add the coconut milk and the maple syrup into a pan and cook over a medium heat until the liquid starts to bubble and then remove from heat.
Once the liquid has cooled slightly, add 2 tbsp of gelatin and stir well.
Remove the moulds from the freezer and spoon the cream mixture on top of the mango layer. Place back in the freezer to set for 45 minutes.
Store in the refrigerator.
Wash the strawberries and add to blender/processor with the water and blitz on a high speed until the mixture is smooth.
Pour the mixture into a pot and place on hotplate at a medium temperature until liquid starts to bubble. Add the sugar while stirring and then remove from heat.
Let the mixture cool down and then add 2 tbsp of gelatin and stir well until the gelatin has completely dissolved.
Use a teaspoon to spoon the strawberry mixture into the moulds (leaving about a quarter of the mould for the cream layer). Place in the freezer for 15 minutes to set.
Add the coconut milk and maple syrup into a pan and cook over a medium heat until liquid starts to bubble and then remove from heat.
Once the liquid has cooled slightly, add 2 tbsp of gelatin and stir well.
Remove the moulds from the freezer and spoon the cream mixture on top of the strawberry layers. Place back in the freezer to set for 45 minutes.
Store in the refrigerator.
Ingredients
Directions
Peel and dice the mango and add to a blender/processor with the water and blitz on a high speed until the mixture is smooth.
Pour the mixture into a pot and place on hotplate at a medium temperature until liquid starts to bubble. Add the sugar while stirring and then remove from the heat.
Let the mixture cool down and then add 2 tbsp of gelatin and stir well until the gelatin has completely dissolved.
Use a teaspoon to spoon the mango mixture into the moulds (leaving about a quarter of the mould for the cream layer). Place in the freezer for 15 minutes to set.
Add the coconut milk and the maple syrup into a pan and cook over a medium heat until the liquid starts to bubble and then remove from heat.
Once the liquid has cooled slightly, add 2 tbsp of gelatin and stir well.
Remove the moulds from the freezer and spoon the cream mixture on top of the mango layer. Place back in the freezer to set for 45 minutes.
Store in the refrigerator.
Wash the strawberries and add to blender/processor with the water and blitz on a high speed until the mixture is smooth.
Pour the mixture into a pot and place on hotplate at a medium temperature until liquid starts to bubble. Add the sugar while stirring and then remove from heat.
Let the mixture cool down and then add 2 tbsp of gelatin and stir well until the gelatin has completely dissolved.
Use a teaspoon to spoon the strawberry mixture into the moulds (leaving about a quarter of the mould for the cream layer). Place in the freezer for 15 minutes to set.
Add the coconut milk and maple syrup into a pan and cook over a medium heat until liquid starts to bubble and then remove from heat.
Once the liquid has cooled slightly, add 2 tbsp of gelatin and stir well.
Remove the moulds from the freezer and spoon the cream mixture on top of the strawberry layers. Place back in the freezer to set for 45 minutes.
Store in the refrigerator.
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