1 cup raspberries | pureed
1 cup mangoes | pureed
1 cup sea moss gel
½ cup agave syrup
In a pot, add the raspberry puree, ½ cup of sea moss gel and ¼ cup agave syrup and simmer for 5 minutes on low heat. Let cool for 5 minutes.
Do the same for the mango puree.
Using a dropper, transfer the sea moss and fruit mixture to the gummy molds. Refrigerate until set, then enjoy!