Ingredients
Scale
- 1 cup coconut water or full fat coconut milk (where to buy BPA and additive free coconut milk)
- 1/2 cup fresh lemon juice
- 1 large ripe mango
- 6 TBS grass-fed gelatin powder (like this)
- OPTIONAL: 1-2 TBS honey
Instructions
- Peal ripe mango and slice off all of the fruit from the pit. Puree mango pieces with immersion blender or small food processor. Set aside
- Combine coconut water and lemon juice in small pan and gently heat the mixture until it is just warm to the touch. Remove from heat
- Add gelatin powder 1 TBS at a time and whisk to thoroughly combine (If you notice clumping, gently heat mixture again)
- Add mango puree to gelatin mixture and whisk to combine
- Pour mixture into silicone molds or glass baking dish (no need to grease it)
- Place in fridge for at least 2 hours to allow to set
- Remove from molds or cut into desired pieces
- Enjoy!! (store any leftovers in fridge. Only good for 2-3 days as the coconut water spoils quickly)