My kids are literally dunking themselves in #allthemagnesium when they get home from Junior Lifeguard training sessions right now. We’re talking epsom salt baths, foot soaks, magnesium body butter and water infused with magnesium and other electrolytes.
My youngest is just starting the program and won’t be eligible to be an actual beach lifeguard for seven – yep SEVEN years – but really, it doesn’t even matter to me if he ever applies.
What I love about this program is the culture that’s baked into it. The trainers assume that kids are smart, resourceful, disciplined and able to rise to the occasion . . . and they do, over and over again.
I’ve been prepping lots of packable snacks and lunches to keep my not-so-littles fueled through beach runs, rescue drills, learning how to recognize a rip current, help a swimmer in trouble, and more, but as we head into week three my youngest started asking if I have any more jello flavors up my sleeve.
He absolutely loves this strawberry jello, but he’s not a huge fan of citrus flavors like lemon or even these these orange creamsicle gelatin cups. He’s not picky in general and loves celery like most kids love dessert, but you can’t win ‘em all, you know? That’s why last week I started experimenting with other fruits and landed on this mango version.
It’s smooth and creamy with just a hint of lime to balance the sweetness of the mango. All of my kids love it – even the youngest – and I hope yours will too!
Mango Gelatin Recipe
Ingredients
- 2½-3 cups mango chunks
- ½ cup water
- 1 cup full fat coconut milk
- 2-3 tbsp unflavored gelatin powder (grass-fed, use 2 tbsp for a custard-like consistency and 3 tbsp for a firmer consistency)
- ¼-½ cup honey
- 1½ tbsp lime juice
Instructions
- Puree about 2.5 cups of mango chunks in a high-powered blender or food processor until smooth. Measure out 2 cups of puree and set aside.
- Sprinkle the gelatin over the water and stir to combine. This is called blooming the gelatin, which basically means preparing it to dissolve instead of forming clumps in the jello.
- Place the mango puree, coconut milk, 1/4 cup honey, and lime juice in a medium pot. Taste and add more honey if desired. Bring the mixture to a boil, then reduce heat and simmer on medium-low for 2 minutes.
- Remove the pot from heat and add the gelatin. Mix with a whisk until smooth.
- Divide the mixture into small jars. Refrigerate until firm (about 2-4 hours), then serve.
Notes
Nutrition
More Fruit Snacks To Try
Vitamin C Gummies – Just one of these delicious orange creamsicle gummies provides approximately 45-60 mg of whole food vitamin C.
Strawberry Cream Gummies – This gut-nourishing recipe from my friend Sylvie is so good!
Sour Gummy Snacks – This recipe is a good alternative to congealed red #40, high-fructose corn syrup and modified corn starch-laden snacks, and it’s so simple to make!
Lemon Mousse – Made with my easy lemon curd and whipped cream (or coconut whipped cream if you’re dairy-free), this lemon mousse is light, fluffy, and melt-in-your-mouth delicious.
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