Mango-Raspberry Layered Gelatin

Directions

1. 1
   Bring 1-1/2 cups water to boil.
2. 2
   Add to raspberry gelatin mixes in medium bowl; stir 2 min.
3. 3
   until completely dissolved.
4. 4
   Stir in 1 cup of the remaining water; pour half into 2-qt.
5. 5
   mold sprayed with cooking spray.
6. 6
   Reserve 5 raspberries; add remaining to gelatin in mold.
7. 7
   Refrigerate 30 min.
8. 8
   or until gelatin is thickened.
9. 9
   Cover with remaining raspberry gelatin; refrigerate 20 min.
10. 10
    or until set but not firm.
11. 11
    Bring remaining water to boil.
12. 12
    Add to lemon gelatin mixes in medium bowl; stir 2 min.
13. 13
    until completely dissolved.
14. 14
    Use vegetable peeler to remove 5 (3x1-1/2-inch) strips of mango; wrap tightly.
15. 15
    Refrigerate until ready to use.
16. 16
    Chop remaining mango; place in food processor.
17. 17
    Process until smooth; strain.
18. 18
    Whisk strained mango into lemon gelatin until blended.
19. 19
    Gently pour over raspberry gelatin layer in mold.
20. 20
    Refrigerate 3 hours or until firm.
21. 21
    Unmold gelatin onto plate.
22. 22
    Roll up each mango strip to form cone, starting at one short end.
23. 23
    Place 1 reserved raspberry in center of each cone.
24. 24
    Use to garnish dessert along with the mint.