Step 1

Puree the strawberries in a food processor until smooth. Press through a fine sieve to remove the seeds (you will need 1 cup puree). Discard seeds. Transfer the puree to a bowl. Stir in the maple syrup and 1 teaspoon vanilla. Wash and dry the food processor.

Step 2

Puree the mango and the remaining 1 teaspoon vanilla in the food processor until smooth.

Step 3

Pour 160ml (2/3 cup) water into a microwave-safe cereal bowl (this will provide a good surface area for the gelatine to absorb). Gradually sprinkle 2 tablespoons gelatine evenly over the surface, allowing each addition to absorb water before adding more. If the gelatine isn’t taking in the water towards the end, drizzle with 1 tablespoon water. Don’t stir the mixture at this stage, as lumps will form. Microwave on High for 30 seconds, then whisk with a fork to dissolve the gelatine. Set aside to cool to room temperature.

Step 4

Use a balloon whisk to stir (not whisk) the gelatine mixture into the strawberry puree. Transfer to a jug. Pour into a 20 x 28cm (base measurement) plastic container. Place in the fridge.

Step 5

Repeat Steps 3 and 4 with the remaining gelatine powder, 160ml (2/3 cup) water and the mango puree. Pour slowly over the strawberry puree. Place in the fridge for 2 hours or until set. Run a flat-bladed knife around the edge of the jelly to loosen from the container. Carefully transfer jelly to a clean work surface. Use assorted 3cm cutters to cut out different shapes or cut jelly into 3cm squares. Store in an airtight container in the fridge for up to 5 days.