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 Gelatin Unflavored Gelatin
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.