AIP Friendly Mango Coconut Gummies with Vanilla
Tropical, creamy, and just sweet enough, these fruit-and-coconut gummies are the kind of snack that feels indulgent without derailing your healing protocol. Every single ingredient here — mango, full-fat coconut milk, honey, vanilla powder, and gelatin — fits neatly within autoimmune protocol guidelines, so there's no swapping or second-guessing required. Gelatin is actually a star ingredient for gut-supportive eating, making these little bites genuinely functional as well as delicious. The technique is straightforward: blend, bloom, warm, whisk, and chill — no special equipment beyond a blender and a mold or baking dish. A pinch of ground turmeric is optional but adds a gorgeous golden hue and a subtle earthy warmth that plays beautifully against the bright mango. Each batch makes 16 servings, so you can prep a full tray at the start of the week and have a grab-and-go treat ready whenever a craving hits. Store-bought gummies are almost always off the table due to artificial colors, refined sugars, and mystery additives — making a homemade version this easy feel like a genuine win.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- 1 ½ cups fresh or frozen mango chunks, thawed if frozen
- ½ cup full-fat coconut milk
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground turmeric (optional)
- 3 tbsp unflavored powdered gelatin (about 3 standard packets, 21g total)
- ¼ cup cold water
Instructions
- 1
Blend the mango chunks in a blender or food processor until completely smooth, about 30 seconds. Measure out 1 cup of the purée and transfer it to a small saucepan; reserve any extra for another use.
- 2
Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5 minutes until the gelatin has fully absorbed the water and the surface looks matte and spongy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!