Ingredients
2 cups mango, chopped (fresh or frozen, thawed)
1 cup full-fat coconut milk
Juice of 3 medium limes
2.5 tbsp maple syrup
1 tsp turmeric
Pinch of black pepper
3 tbsp grass-fed gelatin
Method
Add everything except the gelatin to a blender.
Blend until completely smooth.
Taste the mixture. It should taste slightly too punchy: bright, tangy, and nicely sweet. Gelatin dulls the flavour once set, so add more lime juice or maple syrup if needed.
Pour the mixture into a measuring jug.
Measure the total ml before adding gelatin.
Use 1 tbsp gelatin per 100 ml liquid.
Examples:
- 500 ml → 5 tbsp gelatin
- 400 ml → 4 tbsp gelatin
Sprinkle the gelatin evenly over the surface and let sit for 5 minutes to bloom.
Warm on low heat, stirring constantly. Do not boil.
Once the gelatin is fully dissolved and smooth, pour into silicone moulds or a small glass dish.
Refrigerate for 2–3 hours until firm.
Pop out and store in an airtight container.
Texture check
Too soft → use slightly more gelatin next time
Too firm → reduce the gelatin slightly
Not flavourful enough → add more lime juice before setting
Why parents love this
Made with real fruit + fats, so they’re more satisfying than typical sweets
Vitamin C from mango + lime helps support iron absorption
Gelatin adds a little gut-supporting bonus
Easy to prep ahead and keep in the fridge
Storage & safety
Fridge (airtight container): up to 4–5 days
Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)
Freeze in a glass container with baking paper between layers if needed. Defrost in the fridge before serving.
