Mango-Raspberry Layered Gelatin

6 ingredients
24 steps

Ingredients

  • 3-1/2 cups water, divided
  • 2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
  • 1 cup fresh raspberries, divided
  • 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
  • 2 large mangos, peeled Whole Foods 2 ea For $4.00 thru 02/09
  • 2 sprigs fresh mint

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.

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