Red Meat Allergy Friendly Mango-Lime Pumpkin Gummies
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Learn more →Ingredients
4 servings
- 1 cup mango purée (from fresh or thawed frozen mango, blended smooth)
- ½ cup pumpkin purée
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- ¼ tsp ground ginger
- 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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