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Mango-Raspberry Layered Gelatin

Mango-Raspberry Layered Gelatin recipe
photo by:kraft
20 min
4 hr 15 min
16 servings

What You Need

cups  water, divided
pkg.   (3 oz. each) JELL-O Raspberry Flavor Gelatin
cup  fresh raspberries, divided
pkg.   (3 oz. each) JELL-O Lemon Flavor Gelatin
large  mangos, peeled
sprigs  fresh mint

Make It

BRING 1-1/2 cups water to boil. Add to raspberry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup of the remaining water; pour half into 2-qt. mold sprayed with cooking spray. Reserve 5 raspberries; add remaining to gelatin in mold. Refrigerate 30 min. or until gelatin is thickened. Cover with remaining raspberry gelatin; refrigerate 20 min. or until set but not firm.

BRING remaining water to boil. Add to lemon gelatin mixes in medium bowl; stir 2 min. until completely dissolved.

USE vegetable peeler to remove 5 (3x1-1/2-inch) strips of mango; wrap tightly. Refrigerate until ready to use. Chop remaining mango; place in food processor. Process until smooth; strain. Whisk strained mango into lemon gelatin until blended. Gently pour over raspberry gelatin layer in mold. Refrigerate 3 hours or until firm.

UNMOLD gelatin onto plate. Roll up each mango strip to form cone, starting at one short end. Place 1 reserved raspberry in center of each cone. Use to garnish dessert along with the mint.

Kraft Kitchens Tips

Mango Puree
The pulp of 2 mangos should yield about 1-1/2 cups of puree.
How to Layer Gelatin
Pour first layer of prepared gelatin into serving dish or mold. Refrigerate until set, but not firm, before adding the next layer. The gelatin mixtures should be cool and slightly thickened before pouring over the chilled layer.
Storing Prepared JELL-O Gelatin
To store prepared JELL-O Brand Gelatin overnight or longer, cover before refrigerating.
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