These delicious gummies taste like an Aussie Summer.   You'd never guess they have a sneaky serve Bone Broth hidden in the mix.

Recipe by Penny Todman | @pennytodman

Mango layer:
* 400g of mango cheeks (about 2 medium mangos)
* 2 Tbsp of grass fed gelatin powder
* 4 Tbsp of water
* 2 Tbsp of raw honey
* 1 tsp of Gevity Rx Natural Body Glu
Cream layer
* 3/4 cup of full fat coconut cream
* 2 Tbsp of grass fed gelatin powder
* 4 Tbsp of water
* 2 Tbsp of raw honey
* 1/2 Tbsp of vanilla
* 1 tsp of Gevity Rx Natural Body Glue

1. “Bloom” the gelatin by adding 2 Tbsp of gelatin to 4 Tbsp of water, stir well, and set aside.
2. Remove all the flesh from the mango and blend in a food processor or blender until it resembles a purée.
3. In a saucepan over medium heat, add the bloomed gelatin, mango purée, honey and Body Glue. Stir until the gelatin has fully dissolved.
4. Half fill your silicone gummy moulds or container with the mango purée and put in the freezer while you make the next layer.
5. Bloom the next 2 Tbsp of gelatin with 4 Tbsp of water.
6. Add the coconut cream, vanilla, honey, Body Glue and bloomed gelatin to a saucepan over medium heat and stir well.
7. Remove the gummies from the freezer and pour over the vanilla cream layer. The mango layer will need to be semi-set for the layers to not run, and the cream layer should be luke warm. If it is too hot the layers will mix.
8. Place the gummies in the freezer for at least 30 minutes then gently remove from the gummy moulds.
9. Store in an air tight container in the fridge for up to 10 days.