mango coconut gummies
These gummies feel like a treat, but they do a lot more than most packaged sweets. Mango and lime bring natural sweetness and vitamin C, while coconut milk adds fats that help make them more satisfying.
- 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 (see method — adjust to liquid volume)
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
- 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
Airtight container.
Freeze in a glass container with baking paper between layers if needed. Defrost in the fridge before serving.
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