Directions

Mango Layer We recommend using a silicon cake or loaf tin for this gummy slice. Place the silicon mould onto a baking tray before you begin – this makes transferring the gummies to the fridge easier.

1. Combine the gelatin powder and water in a small saucepan. Stir then set aside for 5 minutes to bloom and form a clump.

2. Gently heat the bloomed gelatin on the stove top. Gelatin dissolves quickly at a low temperature so do not overheat or boil it. Remove from the heat as soon as it becomes liquid then set aside cool down to ‘luke-warm’.

3. While the gelatin is cooling, add the mango cheeks, coconut water and lime juice to the Vibe blender jug and blend on ‘smoothie’ mode for approx. 30 seconds or until silky smooth.

4. Stop and scrape down the sides.

5. Add the gelatin mixture to the jug and then blend for 5 seconds to incorporate.

6. Pour the mixture into the silicon tin and place in the fridge for 30 minutes to set firm.

Coconut Yogurt Layer

1. Prepare gelatin as above and then set aside to cool down to ‘luke-warm’.

2. Take the mango layer out of the fridge.

3. Add the coconut yogurt, honey and vanilla in the Vibe blender jug then blend on ‘smoothie’ mode for 10-20 seconds.

4. Pour in the gelatin liquid and blend again briefly to incorporate. Move quickly – the cool yogurt sets the gelatin very quickly.

5. Pour the coconut cream mixture onto the mango layer and use a spatula to spread to the sides.

6. Return the tray to the fridge for an hour to set.

7. When the coconut layer has set, turn the dessert out onto a board and slice into cubes.

8. Store in the fridge in a sealed container for up to 5 days.
   
   You might also like these berry and yogurt gummies.