Ingredients

The following ingredients have 4 Servings
  • 1 cup diced mango ((thawed, if frozen))
  • 1-2 tablespoons honey
  • 1 cup canned light coconut milk
  • 3 tbsp plain gelatin ((I use Knox))

Instruction

  • Place the fruit in the bowl of a food processor and process until very, very smooth, about 30 seconds. (The smoother you can get it, the better the final texture will be.) Transfer to a small saucepan and add the honey. Bring to a low simmer over medium-low, stirring often.
  • Meanwhile, place the coconut milk in a small bowl. Sprinkle the gelatin over top and let sit for 2-3 minutes to dissolve. Whisk well, about 1 minute, to make sure the gelatin is completely dissolved and dispersed.
  • Add the hot fruit to the coconut milk mixture and whisk for about 30 seconds to 1 minute until completely smooth. Pour into an 8x8-inch baking pan or a silicone candy mold and let set for at least 3 hours in the fridge. (They will be firm after an hour, but they come out of the pan easier if they chill longer.)
  • Cut into squares or shapes and gently and slowly remove from the pan to prevent sticking.
  • To store, place in an airtight container in the fridge for up to 5 days. (If you see little beads of condensation on the sides of your container, simply dry with a paper towel.)