Low Fiber Mango-Lime Collagen Gummies
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Learn more →Ingredients
16 servings
- 1 ½ cups fresh or frozen mango chunks, thawed if frozen
Ingredient noteLow residue diets limit raw fruit and fruit skins because they add fiber. The mango here has no skin and is soft, so it is likely low residue. If you prefer to always avoid mango chunks, please tap it and change its rating to Red.
- 3 tbsp fresh lime juice (from about 2 limes)
Ingredient noteFruit juice contains far less fiber than whole fruit, so the lime juice used here leaves little residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 1 tsp lime zest
Ingredient noteLow residue diets limit citrus peel because it adds fiber and residue. The small amount of lime zest here contributes very little, so it is likely low residue. If you prefer to always avoid lime peel, please tap it and change its rating to Red.
- 2 tbsp honey
- ¼ cup cold water
- 3 tbsp unflavored grass-fed gelatin powder
- 2 tbsp collagen peptides powder
- ⅛ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Instructions
- 1
Blend the mango chunks in a blender or food processor until completely smooth. Pass the purée through a fine-mesh strainer into a small saucepan, pressing with a spoon to extract as much liquid as possible; discard any fibrous solids. You should have about 1 cup of smooth purée.
- 2
Pour the cold water into the saucepan with the mango purée. Sprinkle the gelatin powder evenly over the surface and let it sit undisturbed for 3 minutes, until the gelatin has absorbed the liquid and the surface looks matte and slightly wrinkled.
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