Lychee Mango Jello

Directions

1. 1
   Combine lychee liquid with mango nectar. This should equal 2 cups.
2. 2
   In a small bowl, sprinkle gelatin over 1/4 cup juice; let soften 2 to 3 minutes.
3. 3
   Meanwhile, heat sugar with another 1/4 cup juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups juice.
4. 4
   Place lychees in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing lychees gently to submerge completely.
5. 5
   Refrigerate until firm, at least 4 hours.
6. 6
   To remove from pan, run hotwater over base of pan for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
7. 7
   For more information and additional recipes go to foodfashionandfun.com