Ingredients:

  • 2 large ripe mangoes (approx. 3 cups cubed)
  • 1 tbsp lime juice
  • 1/4 cup filtered water
  • 1 cup full fat canned coconut milk
  • 3 tbsp raw honey
  • 1 tsp pure vanilla bean paste
  • 1 tbsp grass fed gelatin powder

Instructions:

  1. Peel and cube the 2 large ripe mangoes, discarding the pits.
  2. Place the mango cubes and 1 tbsp lime juice into a blender. Process until completely smooth and vibrant.
  3. Pour 1/4 cup filtered water into a small bowl and sprinkle the 1 tbsp gelatin powder over the top. Let it sit for 5 minutes until it looks like a thick, translucent sponge.
  4. In a small saucepan over medium low heat, combine the 1 cup coconut milk, 3 tbsp honey, and 1 tsp vanilla bean paste.
  5. Stir the mixture gently until the honey dissolves and the milk is steaming, but not boiling.
  6. Add the bloomed gelatin to the warm coconut milk. Whisk constantly until the gelatin has completely melted and no granules remain.
  7. Slowly pour the warm coconut mixture into the blender with the mango puree. Pulse 3-4 times until the color is uniform and glossy.
  8. Pour the liquid into four individual ramekins or small glass jars.
  9. Let the jars sit on the counter for 15 minutes to cool slightly before moving them to the fridge.
  10. Refrigerate for at least 4 hours until the surface doesn't jiggle when tilted.