Sugar Free Mango and Chia Jelly.

Elaboration:

1. Preparing mangoesPeel the mangoes and grind the pulp with a blender until a homogeneous puree is obtained.
2. Hydrate the gelatineIn a bowl with 100 ml of cold water, hydrate the gelatine powder or gelatine sheets for about 5 minutes.
3. Heating the mixtureIn a saucepan, heat the remaining water with the lemon juice and sweetener. When hot (but not boiling), add the hydrated gelatine and stir until completely dissolved.
4. Integrating the ingredientsMix the mango puree with the dissolved gelatine and add the chia seeds. For a homogeneous texture, stir well and pour directly into the moulds. If you prefer a layered presentation, pour the mixture without chia into the moulds first and leave to stand for about 10 minutes in the fridge before adding the chia.
5. RefrigeratePlace the gelatine in the refrigerator for at least 4 hours or until completely firm.

Additional advice:

• If you prefer a firmer texture, you can increase the amount of gelatine powder.
• For a vegan version, replace the gelatine with agar-agar according to the manufacturer's instructions.
• You can also make variations using other fruits such as strawberries or peaches.

Suggested presentation:

• Serve with fresh mango pieces or berries for an extra touch of colour and flavour.
• Garnish with mint leaves or a little grated coconut for an elegant finish.
• Serve with plain unsweetened yoghurt for an even creamier dessert.