These little gems are one of Finn’s favourite treats and are full of the goodness of gelatine. They are so easy to whip up, keep well, and make a wonderful addition to pre-school/school lunches. They are one of our go-to treats to make to share at birthday parties – they can be made in so many shapes and colour and are always a hit with kids of all ages (including me!).
Any fruit will work, but we are particularly enjoying ‘tangy mango’ at the moment, so I thought I would share our simple little recipe…
Gluten, dairy, refined sugar, egg and nut free, paleo.
1.5 cups frozen mango (loosely packed)
2 Tbs Great Lakes gelatine (this is the only one we use as it’s sulphite free)
1. Heat mango and about 2 Tbs water over a medium heat until soft and puree until smooth with a stick blender.
2. Have the stick blender handy. Sprinkle the gelatine over the mango mixture, then whizz the gelatine in until smooth.
3. Stir over a medium heat for a few more minutes until gelatine has completely dissolved (it should no longer be ‘grainy’). Add a squeeze of lemon juice to taste (you can add a little honey or other sweetener if you like).
4. Set in silicone moulds in the fridge for about an hour, until completely set.
x Aunty Bee
This recipe does work using a normal blender or smoothie maker, however it is messier as you need to scrape it back into the pot to dissolve the gelatine.
You can bloom the gelatine in cold water before adding, however I find I never get any lumps using the stick blender so I always skip this step.