
Mango Jelly
Mango Jelly

- 1 Cup Mango fresh or frozen (thawed)
- 1/4 Cup Changing Habits Rapadura Sugar
- 2 tbsp Changing Habits Gelatin
- 2 Cups of Coconut Water
- Blend Mango and sugar together until combined
- Add Gelatin to ¼ cup of the coconut water, stir and leave to bloom
- Once gelatin has bloomed add it and the pureed mango liquid to a small saucepan and heat on low until the gelatin has dissolved.
- Pour back into blender with the rest of the coconut water and blend on low until all combined.
- Pour into a greased Jelly mould or moulds, dish or container and allow to set in the fridge.
- Can be eaten on its own or served with extra cut up mango or fruit, homemade ice-cream or yoghurt.
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