Mango Layer Ingredients
- 600g ripe mango (flesh only)
- 4 Tbsp Love Ya Guts Grass-Fed & Finished Gelatin Powder
- 1 cup of filtered water
- Juice of 1 lime
- Tbsp honey or maple syrup
- Coconut Layer Ingredients
- 400ml coconut cream or milk
- 2 Tbsp Love Ya Guts Grass-Fed & Finished Gelatin Powder
- 1 Tbsp honey or maple syrup
Mango Layer Instructions
Combine the gelatin powder and ¾ cup of water in a small saucepan. Stir then set aside for 1 minute to bloom (thicken).
Gently heat the bloomed gelatin on the stove top. Gelatin dissolves quickly at a low temperature so do not overheat or boil it. Remove from the heat as soon as it becomes liquid then set aside cool down to ‘luke-warm’.
While the gelatin is cooling, add the mango, ¼ cup of water, lime juice and sweetener into a blender or thermomix and blend until silky smooth.
Mix the melted gelatin with the mango puree gently until combined.
Pour half of this mango mixture into a silicon slice tin and place in the fridge or freezer to set until firm.
Coconut Layer Instructions
Add the 2 Tbsp gelatin + the tin of coconut cream or milk and mix to combine. Set aside for a few minutes to allow the gelatin to bloom (thicken).
Heat on a low heat until the gelatin has completely melted. Remove from the heat and stir through the maple syrup or honey until combined.
Take the set mango layer out of the fridge. Carefully pour the coconut mix on top and place it into the fridge to set.
Once the coconut layer is set, remove it from the fridge and pour the remaining mango mixture on top. Place it back into the fridge to set.
Once it’s fully set, turn it out onto a board and slice into cubes.
Store in the fridge in a sealed container for up to 5 days.