The Real Food Guide

Dairy-free mango gelatin (AIP-friendly!)


Dairy-free Mango Gelatin recipe

Warmer weather always makes me want sweeter, more tropical fruits, and mangoes are one of my favorite. I usually buy them by the case, since they often go on sale at this time of year. Mangoes are on the Environmental Working Group’s ‘Clean Fifteen’ list; produce that is least likely to have pesticide residues, so if you see them on sale on regular, non-organic mangoes, I say, take advantage of it and know that you’re not adding to your family’s toxic load. The only drawback (if you can call it that) to having more than a dozen mangoes around is that it means you might have a dozen mangoes ripening all at the same time. Also, because they are a tropical fruit, mangoes are high in antioxidant vitamins like vitamins A and C, but they’re also high in natural sugars, so if you have blood sugar issues, make sure you limit your consumption and keep them as a treat. Luckily though, you can peel, cut, and purée your mangoes and freeze them for later, or you can use a bunch of quickly ripening mangoes and make a delicious mango gelatin that’s dairy-free (and autoimmune paleo friendly) and doesn’t need any added sweeteners. This recipe was inspired in part by the mango pudding or mango jelly that you can sometimes get at Chinese dim sum, without being cloyingly sweet or made with mystery ingredients. If you do try this mango gelatin and like it, make sure to check out my almond gelatin too!

Why eat gelatin?

One note about making any recipe that calls for gelatin: you want to make sure you use a good quality gelatin powder, that’s made from grass-fed animals, so I highly recommend Great Lakes gelatin. (Note: It’s hard to get good gelatin in Canada, but you can order Great Lakes Gelatin from iHerb for a reasonable price. If it’s your first order, use the code HMP485 and you’ll even get $10 off!). Why eat gelatin? The protein and minerals found in gelatin are good to help strengthen nails, hair and improving skin, and even more importantly, it can help improve digestion and support the joints. Want more reasons? Check out this list from the Wellness Mama, and if you’re looking for more ways to get gelatin in your diet, I highly recommend the eBook Gelatin Secret.

How to cut a mango

Not really familiar with mangoes? Like most tropical fruits, they’re quite the sweet treat, but the shape the mango pit may throw you off in how to go about eating it. Watch the video below for some basic techniques.

Like this recipe? Click here to download a Free eBook that includes all the recipes listed on this site!

Dairy-free mango gelatin (AIP-friendly too!)

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 servings

Dairy-free mango gelatin (AIP-friendly too!)


  • 4 ripe mangoes (I used ataulfo mangos), or about 1.5 cups of mango purée
  • 2 tbsp gelatin
  • 1 cup water
  • 2 cup coconut milk
  • Additional diced fresh mango for garnish


  1. In a small saucepan, add a cup of cold or room temperature water. Sprinkle 2 tbsp of gelatin over the water to allow the gelatin to bloom. Gently stir the gelatin into the water with a spoon. Heat on medium-high until simmering, but not boiling to allow the gelatin to completely dissolve.
  2. Cube the flesh of four ripe mangoes (or add mango purée) into a blender or food processor. Add the coconut milk and blend until you get a uniform consistency.
  3. Add the coconut milk mango mixture into your saucepan with the gelatin and stir until uniformly mixed.
  4. Divide the mixture into 6 bowls, and place in the refrigerator for at least 1.5 hours to allow the gelatin to set.
  5. Garnish with diced fresh mango to serve.

Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

Facebook Twitter Google+  

May 10 |

7 thoughts on “Dairy-free mango gelatin (AIP-friendly!)

  1. Genevieve says:

    Vivian, thanks for the constant reminder about gelatin. I think I am going to order the Great Lakes product as I see the benefit of using it in so many different ways (hopefully helping to heal my digestive system in the process). And this mango recipe sounds amazing — I adore Atulfo mangoes as well.

    • Hi Genevieve – I try and eat gelatin regularly and I do find that it’s helped my digestion and joint aches. If nothing else, I try and take some in my herbal tea before bed. (If you do take it supplementally in a drink, I recommend the green can of Great Lakes gelatin, as that one is made not to gel), otherwise, making mango jello is one of my favourite ways to eat it :)

  2. Dora says:

    This looks great, Vivian! Definitely cleaner list of ingredients than the questionable commercial ones. Love the fact that it’s AIP too!

  3. Marie says:

    For the coconut milk do you use full fat or just the water?

  4. Heather says:

    Thank you for the recipe.
    I made this yesterday with frozen mangos. The flavor of the mangos was very muted because of the coconut milk, and the frozen mangoes (probably not ripe) didn’t puree smoothly so we ended up with though bits in the pudding. I may try this recipe with frozen strawberries and I’ll use a little less gelatin. Thanks for the idea.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar