Healthy Mango Gummies

With all of the kids home from school because of the war, I haven’t gotten any Pesach cleaning done yet.

But with a nod to getting ready for Pesach, I’m attempting to use up the items we have in the fridge, freezer and pantry. While the supposed purpose it to use up chometz, I also want to clear space so I don’t have odds and ends around.

Using open packages of red lentils, brown lentils and barley, I made a thick lentil barley soup for lunch.

We baked cookies for our afternoon activity, using up the oat flour that’s been in the freezer for weeks.

Then I defrosted the mango pulp I had frozen and did an experiment using the gelatin I bought in bulk a while ago: making mango gummies. It was surprisingly simple and the kids were enthusiastic about the final results, so I’ll share it with you!

Below is the quantity that I made, but you can keep the ratios the same and reduce it for a smaller batch.

Healthy Mango Gummies

3 c. mango puree

3.5 T. lemon juice (I used one teaspoon citric acid)

1.5 c. water

4.5 T. gelatin

optional – you can add some honey or maple syrup to taste (I didn’t)

Stir the gelatin into a half a cup of the water and mix it; let it sit a few minutes while you mix up the other ingredients.

Blend the mango, lemon juice and remaining water, lastly stirring in the gelatin mixture.

Heat the mango mixture gently on the stove until the gelatin is completely dissolved, stirring the entire time so there are no clumps – do not let it come to a boil.

Pour the mixture into silicone molds of your choice – I have chocolate molds so I used those. If you don’t have molds, you can pour it as a thin layer on a flat pan.

Refrigerate for a couple of hours; remove from the molds. If you poured it into a pan, cut into squares and remove. Store in a closed container in the fridge

Avivah