500g frozen mango
1 1/2 cups of filtered water
2 tbsp grass-fed gelatin powder
Place mango and water in a medium saucepan and bring to a simmer.
Once the mango has defrosted, remove the pan from heat.
Allow to cool for a few moments.
Using a stick blender, puree the water and mango together.
Add the gelatine powder and blitz one more time until smooth.
Pour into jelly moulds or a glass lunch box. Allow to cool before placing in the fridge.
Leave to set in the fridge for 2 hours.