Raspberry and Mango Jelly Squares

by | Feb 22, 2016 | 10 comments

So many health benefits in these little squares- beneficial bacteria in the cultured Yoghurt and the gut health benefits in the grass fed gelatin.

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 minsDifficultyBeginner
GF, DF, GrF, EF, NF, R, P
Mango Layer Ingredients
 flesh of 2 large mangoes
 1 can coconut cream or equivalent of Kultured Wellness cultured coconut yoghurt from (for loads of probiotics to replenish the good gut bugs) or a mix of the two
 4 Tbsp filtered water
Raspberry Layer
 1 cup organic raspberries + extra for sprinkling throughout
 1 can coconut cream or equivalent of Kultured Wellness cultured coconut yoghurt from (for loads of probiotics to replenish the good gut bugs) or a mix of the two
 4 Tbsp filtered water
 1 Tbsp raw honey, or to taste
1

Line a rectangle or square container with baking paper.

2

Starting with the mango layer, mix 20-25g of gelatin with 4 Tbsp of water in a small bowl and combine. Set aside to ‘bloom’ and thicken.

3

Once ready, add to a small saucepan and heat on low to medium until dissolved.

4

Add the remaining mango layer ingredients to a blender and blitz until smooth and creamy.

5

Pour into the lined container and place in the fridge to set (this will take about an hour depending on your fridge temp.)

6

Once the mango layer is set, mix another 20-25g of gelatin with 4 Tbsp of water together in a bowl and set aside to ‘bloom’ for the raspberry layer.

7

Repeat the same steps for the raspberry layer: Add the second bowl of gelatin to the saucepan and heat on low to medium until dissolved.

8

Add all the raspberry layer ingredients to a clean blender and blitz until combined.

9

Pour it over the set mango layer and sprinkle additional raspberries on top.

10

Place in the fridge to set.

11

Once ready cut into squares and enjoy!

12

Store in the fridge for up to 5 days. However please note if you are using the Kultured Wellness coconut yoghurt, the beneficial bacteria will continue to feed on the sugars in the fruits so will have a beautiful fizzy taste and feeling on the tongue and this batch should be eaten within 2 days. Trust me though, they won’t even last that long!!!

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Ingredients

GF, DF, GrF, EF, NF, R, P
Mango Layer Ingredients
 flesh of 2 large mangoes
 1 can coconut cream or equivalent of Kultured Wellness cultured coconut yoghurt from (for loads of probiotics to replenish the good gut bugs) or a mix of the two
 4 Tbsp filtered water
Raspberry Layer
 1 cup organic raspberries + extra for sprinkling throughout
 1 can coconut cream or equivalent of Kultured Wellness cultured coconut yoghurt from (for loads of probiotics to replenish the good gut bugs) or a mix of the two
 4 Tbsp filtered water
 1 Tbsp raw honey, or to taste

Directions

1

Line a rectangle or square container with baking paper.

2

Starting with the mango layer, mix 20-25g of gelatin with 4 Tbsp of water in a small bowl and combine. Set aside to ‘bloom’ and thicken.

3

Once ready, add to a small saucepan and heat on low to medium until dissolved.

4

Add the remaining mango layer ingredients to a blender and blitz until smooth and creamy.

5

Pour into the lined container and place in the fridge to set (this will take about an hour depending on your fridge temp.)

6

Once the mango layer is set, mix another 20-25g of gelatin with 4 Tbsp of water together in a bowl and set aside to ‘bloom’ for the raspberry layer.

7

Repeat the same steps for the raspberry layer: Add the second bowl of gelatin to the saucepan and heat on low to medium until dissolved.

8

Add all the raspberry layer ingredients to a clean blender and blitz until combined.

9

Pour it over the set mango layer and sprinkle additional raspberries on top.

10

Place in the fridge to set.

11

Once ready cut into squares and enjoy!

12

Store in the fridge for up to 5 days. However please note if you are using the Kultured Wellness coconut yoghurt, the beneficial bacteria will continue to feed on the sugars in the fruits so will have a beautiful fizzy taste and feeling on the tongue and this batch should be eaten within 2 days. Trust me though, they won’t even last that long!!!

Raspberry and Mango Jelly Squares
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10 Comments

  1. Claudine

    Just made this, it is so yummy, will be surprised if it lasts 5 days!!!

    Reply
  2. Jumana

    Do you puree the fruit before adding it to the gelatin? Can you substitute agar agar if you want a vegan alternative?

    Reply
    • Jordan Pie

      Hi Jumana,
      Yes you can puree the fruit together or simply mash together using a fork so you still have some of the texture from the fruit. To be honest we aren’t that familiar with using Agar Agar, so you may have to do your own experiments to find the correct amount to use in this recipe.

      Reply
  3. Tracey

    Could I use frozen raspberries and mangoes in this recipe? Thanks

    Reply
    • Jordan Pie

      Yes of course you can 🙂 enjoy!

      Reply
  4. Hayley

    What are the size of the coconut cream cans please? I have ayam but they are smaller than usual cans

    Reply
    • Kerry White

      Hi Hayley. It’s the 400ml cans 🙂

      Reply
  5. Lorrae

    How many tablespoons is 20-25g of gelatin please?
    Also is this 400g tin of coconut cream?
    Many thanks

    Reply
    • kerry@changinghabits.com.au

      Hi Lorrae. 20g of gelatin is around 5 tsp and it’s a 400ml tin of coconut cream. Hope that helps and happy baking 🙂

      Reply
      • Lorrae

        Thank you that’s a wonderful help, very much appreciated.

        Reply

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