Mango & Cream Gummies
Calcium rich, Egg free, Gluten Free, Nut free, Soy free
About the recipe
These mango cream gummies are a nourishing, collagen-rich snack made with real mango, creamy coconut or dairy cream, and grass-fed gelatin.
These vibrant mango cream gummies are a fun, fruity snack that little ones absolutely love — and the best part? They’re loaded with nutrients that support gut health, bones, skin, and immune function. Made with juicy mango (in-season here in Australia), rich cream or coconut cream, a touch of honey, and gelatin, they’re a simple, whole food alternative to packaged treats.
We love using Nutra Organics grass-fed gelatin in this recipe (discount code BOOBTOFOOD), and their cute silicone gummy moulds make snack time extra fun. You can also sneak in a nutritional boost with a pinch of desiccated liver powder from Cell Squared (discount code BOOBTOFOOD) to support iron intake — especially great for toddlers who aren’t always eating a big variety.
This recipe is just one of the many nourishing snack ideas you’ll find in Toddler to Table — a book filled with simple, family-friendly meals that are easy to make and even easier to love.
Age Suitability:
Suitable from 8 months+, once baby is on solids and tolerating the included ingredients such as dairy (allergen).
Omit honey for babies under 12 months.
Important note for babies:
If serving to babies under 12 months, we recommend setting the mixture in a glass container or shallow baking dish instead of small gummy moulds. Once set, slice into finger-length pieces that are easy for babies to grasp and safely explore.
Small shaped gummies can pose a choking risk for younger babies, especially if they’re very firm or sticky in texture.
Storage
Store in an airtight container in the fridge for up to 5 days
Not suitable for freezing as the texture may change.
Ingredients
1 cup mango (fresh or frozen)
1 cup coconut cream or pure cream
1 tsp honey (omit for babies under 12 months)
¼ tsp ground turmeric
2 tbsp gelatin
½ cup water (for blooming)
Method
Pour the gelatin into the water and stir well, then set aside to bloom (it will thicken slightly).
Add the mango, cream, honey, and turmeric to a blender and blend until smooth.
Transfer the bloomed gelatin and mango mixture to a small saucepan and place over low heat. Stir gently until the gelatin has fully dissolved and the mixture is smooth.
Pour into silicone moulds or a small baking dish and place in the fridge for at least three hours until set.
Ingredient Swaps
Swap cream for coconut cream to make these dairy free
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