Becoming Sugar-Free ~ Mango Gello Pudding Cup

You know a recipe is good when you think about it often and carve out time to make it. This one is simple to make and absolutely delicious. It comes together as quickly as a smoothie and has become a family favourite in our home. Mango is a good source of vitamin A, which benefits our eyes, skin and respiratory system, so enjoy this recipe knowing that it is healthy and delightful.

Ingredients:

1⁄3 cup cold water
2 tablespoons gelatin powder
1 can (14 ounces) full-fat coconut milk
2 cups fresh or thawed frozen mango chunks (about 2⁄3 pound)
Pinch of unrefined pink salt
1/8 teaspoon pure monk fruit extract

Optional Booster:
1 teaspoon pure vanilla extract
Optional Toppings (use as many as you like)
Raspberries
Fresh mango, thinly sliced
Unsweetened flaked or shredded coconut
Edible flowers

Directions:

1. Combine the water, gelatin and coconut milk in a blender or high-speed blender and blend well.

2. Add the mango and blend until very smooth. If you are using a high-speed blender, you do not need to thaw the mango completely. Add the salt, monk fruit and vanilla, if using.

3. Divide the mixture evenly among six ½-cup mason jars. Top with the desired toppings, cover and chill until set, about 1 hour. Store in an airtight container in the fridge for up to 10 days.

Makes 6 servings.

This recipe can be found in my 4th book, Becoming Sugar-Free on page 180.

Grab your copy here!

Excerpted with permission from Penguin Canada from the book Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. All rights reserved.