Low Fiber Mango-Lime Pumpkin Gummies
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4 servings
- 1 cup mango purée (from fresh or thawed frozen mango, blended smooth)Ingredient note
Low 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 mangos, please tap it and change its rating to Red.
- ½ cup pumpkin purée
Ingredient noteLow Residue diets limit fibrous vegetables, but the pumpkin puree here is a smooth puree with no skin or seeds, and the amount per serving is moderate, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 3 tbsp fresh lime juice (from about 2 limes)
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lime juice is used here, so it is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 1 tbsp honey
- ¼ 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.
- ⅛ tsp ground turmeric
- 3 tbsp unflavored grass-fed gelatin powder
- ¼ cup cold water
Instructions
- 1
Pour the cold water into a small saucepan and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 2–3 minutes until the gelatin has absorbed the water and the surface looks matte and spongy.
- 2
Add the mango purée, pumpkin purée, lime juice, honey, ground ginger, and ground turmeric to the saucepan with the bloomed gelatin. Warm the mixture over medium-low heat, whisking constantly, until the gelatin is fully dissolved and the mixture is smooth and steaming — about 3–4 minutes. Do not let it boil.
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