I made these the other night for our Wilmington Autoimmune Support Group meeting (because they’re compliant with the Autoimmune Protocol) and decided the recipe was too good not to share with you!
They’re so cheerful and summery that it helps me dream of warmer days here at the gray, dismal end of winter. And homemade is WAY more tasty and better for your health than regular Jello from a box…
Please drop me a line in the comments if you make these and let me know what you think!
20 minutes
2 hours
Easy
Print
Ingredients
9 oz strawberries
1 cup water, divided
1/2 cup fresh squeezed lemon juice, divided
4 tablespoons maple syrup or honey, divided
1/2 cup unflavored grass-fed powdered gelatin, divided
9 oz fresh or frozen mango (thawed)
Directions
- Wash strawberries and remove green tops. Toss them into a blender with a 1/2 cup of water, and 1/4 cup of the lemon juice and blend until smooth.
- Pour mixture into a saucepan and heat over a low heat.
- Add 2 tablespoons of the maple syrup/ honey and 1/4 cup of the gelatin (I like to sprinkle it in every few stirs to try to avoid as many lumps as possible).
- Whisk over low heat 5-10 minutes or until all gelatin lumps have dissolved. Your arm might get a little tired!
- If using silicon molds, gently pour or spoon the mixture into each mold until it is halfway-filled. Otherwise, pour the mixture into an 8×8 or 9×9 glass baking dish. A rectangular one will probably work fine too.
- Let it chill in the refrigerator for about an hour. Rinse out your saucepan with warm or hot water to reuse for the mango layer.
- After about 45 minutes, start on the mango layer. Toss the mango into a blender with the remaining 1/2 cup of water and remaining 1/4 cup of lemon juice. Blend until smooth.
- Pour into the saucepan and heat over a low heat.
- Add the rest of the maple syrup/ honey and gelatin. Whisk until all gelatin lumps have dissolved, about 5-10 minutes.
- Remove the strawberry layer from the refrigerator and gently pour or spoon the mango mixture on top of the strawberry layer.
- Chill in the refrigerator for another hour, maybe a little longer just to be safe.
- Remove from the molds or cut into bite-sized pieces and enjoy! Will last up to 5 days in a glass storage container in the refrigerator.
Notes:
If you are using molds and have leftover mix after filling all of your molds, just pour the rest into a small heat-proof glass container and follow the rest of the directions. It’ll be an extra little bonus for you!