Everyone loves fruit snacks! Why not take yours up a notch by serving them fresh, made with real fruit and juice. The tropical mango & orange flavor combination in this recipe is bold and tangy without overpowering.
- Makes:12
- Time: 10 minutes prep, 2 hours rest
Ingredients
- Olive oil, for the pan
- 1 medium ripe mango, peeled, seeded, and chopped (about 1 cup)
- 1/4 cup fresh orange juice
- 1 tablespoon honey (optional)
- 1/2 cup water
- 2 tablespoons Great Lakes Culinary Gelatin
Directions
- Lightly oil 12 cups of a mini muffin pan with olive oil. After oiling the cups, lightly wipe out excess oil with a paper towel so that the cups are only very lightly oiled.
- In a blender combine the mango, orange juice, and honey (if using). Puree until smooth.
- Heat the water in a small pot over medium heat until simmering.
- Slowly sprinkle in 1 tablespoon of the gelatin while whisking briskly. Whisk briskly until the gelatin has completely dissolved (this may take a minute or two). Repeat with the remaining tablespoon of gelatin. When the gelatin has dissolved, remove from heat.
- Pour the gelatin into the blender with the mango mixture. Blend for 25-30 seconds on high.
- Pour evenly into the muffin cups.
- Refrigerate for about 2 hours or until set.
- Remove the jellies from the pan. Store in an airtight container in the refrigerator.
