Pineapple Mango Turmeric Gummies

I’m not sure if you noticed or not, but turmeric is kind of a big deal.  You’ll notice it’s all over in the health and wellness industry. So many turmeric supplements, articles about the healing benefits, and recipes using this bright superfood! 

Annnd I’m jumping on the turmeric bandwagon, because it’s a pretty amazing little root!

Turmeric is  botanically related to ginger, and is a powerful anti-inflammatory and anti-oxidant. The active ingredient, curcumin, is what gives this nightshade free spice it’s bright orange colour as well as most of its medicinal properties!

I use turmeric often enough in my cooking, like in my Curried Roasted Veggies, or my Rosemary Curried Lamb Rib Stew. But I looove that it’s versatile enough to add to more sweet options, like these gummies! You all know I have a thing for gelatin gummies, right?  They are so fun to make and are a super convenient lil snack. 

What you need: 

Pineapple:  I’ve always use fresh pineapple, but I’m sure canned or even frozen pineapple (that has been defrosted in advance) would work as well.    

Mango: At first I was going to make these with just pineapple, but I think adding the mango added a bit more tangy sweet flavour, contributing to that tropical taste! Mango does have some fibers that will end up in the gummies. I don’t mind them at all and don’t even notice them, but you can always strain these out with a nut milk bag or a fine mesh strainer after you’ve pureed the mixture.  

Lemon: I’m always looking for more tang in my gummy recipes, enter: lemon juice! 

Turmeric: A little turmeric makes these extra bright, and of course anti-inflammatory.

Coconut Water: I like using coconut water in my gummy recipes. It adds sweetness but also electrolytes which help with energy levels.

Gelatin: Without gelatin there would be no gummy. Bonus: gelatin is healing!  I’ve only used two brands, Vital Proteins and Great Lakes

 

Pineapple Mango Turmeric Gummies

Ingredients

Instructions

  1. Add pineapple, mango, coconut water, turmeric, and lemon juice to a blender.
  2. Puree until smooth.
  3. Add mixture to a medium saucepan. Heat over med heat.
  4. Once mixture is boiling, gradually and quickly whisk in gelatin, making sure there are no clumps.
  5. Pour mixture into a glass baking dish or a silicone mold and set in refrigerator for 1-2 hours to firm up!
  6. If you used a baking dish, cut into squares.
  7. Enjoy!
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3 Comments

  1. These did not gel for me. Typically, you can’t gel fresh pineapple, so I’m wondering if that’s why??

    • hmm I’ve always used fresh pineapple for this recipe and it gels for me. I wonder why it worked for mine and not yours. I guess it’s possible your pineapple contained more enzymes that prevented it from gelling? Did you use gelatin and not collagen?

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