Dairy-free mango gelatin (AIP-friendly!)6
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.
- 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
- 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.
- 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.
- Add the coconut milk mango mixture into your saucepan with the gelatin and stir until uniformly mixed.
- Divide the mixture into 6 bowls, and place in the refrigerator for at least 1.5 hours to allow the gelatin to set.
- Garnish with diced fresh mango to serve.
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