Low Histamine Mango Coconut Gummies with Vanilla
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
Ingredient noteMango can prompt the body to release its own histamine. This recipe only uses about 1/2 oz per serving. If you prefer to always avoid mango chunks, please tap it and change its rating to Red.
- ½ cup full-fat coconut milk
- 3 tbsp honey
- ½ tsp vanilla powder
- ¼ tsp ground turmeric (optional)
- 3 tbsp unflavored powdered gelatin (about 3 standard packets, 21g total)
Ingredient noteOn a low histamine diet, unflavored gelatin powder is a purified, refined protein, not a long-simmered broth, so it carries little free histamine and the small amount here is likely well tolerated. Sensitivity is individual. If you prefer to always avoid gelatin, please tap it and change its rating to Red.
- 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!