Creamy Mango Jelly

VANILLA COCONUT LAYER

ingredients

1 1/2 tablespoons gelatin

1 cup coconut cream

1 cup filtered water

2 teaspoons vanilla essence

Liquid stevia, Lakanto, honey or maple syrup to taste, I used 1 tablespoon of Lakanto

Pinch of salt

METHOD

1. Combine the gelatin and 1 cup water, and allow to ‘bloom’ just by setting aside.

2. In a small saucepan, melt down the gelatin and water together until the gelatin has completely dissolved. Once dissolved, remove from the heat and combine with the coconut cream, vanilla, pinch of salt and sweetener, and stir through liberally.

3. Pour into silicon moulds, jars or a lined tray and place in the fridge to set, or in the freezer to set even faster as long as you remember to remove it after 30 minutes to an hour.

4. Continue to make the mango layer, and pour the mango layer on once the Coconut Vanilla layer has set.

MANGO LAYER

ingredients

1 cup mango

1 cup water

1 1/2 tablespoons gelatin

2 teaspoons vanilla essence

Liquid stevia, Lakanto, honey or maple syrup to taste, I used 1 tablespoon of Lakanto

method

1. If you aren’t fermenting the mango, move to step 2!

   To ferment the mango, measure it out and place in a clean glass jar. Cover with Coconut Water Kefir and sit it on your bench for 2-3 days, or until it is fizzy and much of the sweetness has reduced. Drain out the kefir and reserve for sipping on or fermenting more mango, and then continue with the following.

2. Combine the gelatin and 1/2 cup water, and allow to ‘bloom’ just by setting aside.

3. Blend the mango and remaining water together until smooth.

4. Add the vanilla and sweetener to the mango mix and continue to blend through.

5. In a small saucepan, melt down the gelatin and water together until the gelatin has completely dissolved. Once dissolved, remove from the heat and combine with the mango, and stir through liberally.

6. Once the vanilla layer has set, pour on top and place in the fridge to set.

7. Enjoy!