4-Ingredient Blueberry & Mango Jellies

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Gummy candies are a classic sweet favourite – you find tons on grocery store shelves, candy baskets in doctor’s office, and plenty in your child’s Halloween basket. Since most of these contain ingredients that we should try to stay away from, I went ahead and made my own. For this recipe you can use a silicon mould in small shapes. Gummy bears or any Halloween shapes would be ideal, I used hearts. Or you could pour it into a glass or small dish and set as a dessert jelly.

Agar (or Agar Agar), sometimes referred to as kanten, is a gelling agent coming from a type of seaweed. It is approximately 80% fiber and can be used as an alternative to gelatine. In Asia it has been used as a weight loss supplement due to its ability to fill you as it triples in size within the intestines and acts as an intestinal regulator, it is also said to enhance cholesterol excretion due to the fibre content. It has shown some promise in obesity studies due to this filling effect.

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Blueberry Jellies:

  • 1/2 cup (125 ml) coconut water
  • 1 tbsp agar agar flakes (1 tsp of powder)
  • 1/2 cup (75 ) pureed room temperature blueberries (you can use an immersion/hand/stick blender to puree)
  • 1-2 tsp honey

Mango Jellies:

  • 1/2 cup (125 ml) coconut water
  • 1 tbsp agar agar flakes (1 tsp. of powder)
  • 1/2 cup (75 g) pureed mango (you can use an immersion/hand/stick blender to puree)
  • 1-2 tsp of honey


  1. In a small saucepan combine coconut water and sprinkle the agar over the top and let it sit for 10mins.
  2. Bring the mixture to boil on medium heat stirring occasionally. Reduce heat and simmer for a further 5 mins and until the flakes are completely dissolved.
  3. Add in blueberries and honey gradually bit by bit and stir to combine well to avoid getting lumps. Do this over a low heat and remove from the heat before it boils.
  4. Once combined, allow to cool slightly then pour unto moulds and refrigerate for 1-2 hours to set.
  5. Repeat this process for the mango jellies.
  6. Remove from the moulds and store in the fridge in an air-tight container for 1-2 weeks.


  • Blueberries – strawberries, raspberries, blackberries
  • Mango – pineapple, banana
  • Honey – maple syrup, rice malt

Prep time: 30 minutes

Cook time: 0 minutes

Total time: 2 hours, 30 minutes

Servings: 24 jellies

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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