Healthy Mango Jujubes

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The East Made Easy


Heat Level

Blue pepperGray pepperGray pepper


  • 1 cup Blue Dragon Coconut Milk
  • 1/2 cup lemon juice
  • 1 large mango, cubed, or 1 1/2 cup (180 g) frozen mango, thawed
  • 6 tablespoons (90 g) gelatin powder (or 6 envelopes Knox gelatin)
  • 1 or 2 tablespoons (15-30 mL) honey


  1. Place the mango in the blender and blend until pureed.
  2. In a pot, over medium heat, stir together coconut milk and lemon juice. When it’s hot, add the gelatine, one spoon at a time, and whisk until dissolved.
  3. Add mango puree and stir well.
  4. Pour the mixture into silicone molds. Refrigerate for at least 2 hours.
  5. Keeps only a few days in the refrigerator.