Bloom gelatin in 1/2 cup of mango juice and set aside in a small saucepan.
Once gelatin and mango nectar has thickened, add remaining mango nectar (1/4 cup) and set on medium-low heat. Whisk gently to dissolve the gelatin. Set aside to chill.
In another small saucepan, bloom gelatin with room temperature water.
Once thickened, add boiling water and dissolve over medium-low heat until consistency is smooth (approximately 3 minutes)
Remove from heat, add honey and yogurt and stevia if desired. Whisk well to combine. Set aside to slightly chill to room temperature.
Bringing it Together
In silicone molds or mini muffin pan, fill 2/3 of the cavity with mango mixture. Carefully pour about a teaspoon of the yogurt mixture and quickly make swirls using a toothpick.
Set aside at room temperature for two hours to completely set.
Store in closed container at room temperature for up to a week.
| Nutrition Information Disclaimer |Please note: Mango is not considered low carb due to its high sugar content. However, with the gelatin and coconut yogurt in this recipe, each gummy comes to 2 net grams of carbs. As always, enjoy these as a treat and you won't sabotage your health goals.