Raspberry jelly
You will need ,,,
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425g can sliced mango
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85g packet mango jelly crystals
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2 cups (500ml) boiling water
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150g raspberries
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85g packet raspberry crystals
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1 cup (250ml) cold water
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300ml thickened cream
How to make Raspberry jelly:
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Drain mango in sieve over small bowl; reserve 1 cup mango liquid. Measure ¼ cup mango slices and reserve. Divide remaining mango slices among eight ¼-cup (180ml) glasses.
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Combine mango jelly crystals with 1 cup of the boiling water in small bowl, stirring until jelly dissolves; stir in reserved mango liquid. Divide evenly among glasses over mango, cover; refrigerate about 2 hours or until jelly sets.
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Divide raspberries among glass over jelly. Combine raspberry jelly crystals and remaining cup of the boiling water in a small bowl, stirring until jelly dissolves; stir in the cold water. Divide evenly among glasses over raspberries, cover; refrigerste about 2 hours or until jelly sets.
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Beat cream in small bowl with electric mixer until soft peaks form. Using rubber spatula, spread cream equally among glasses; top with reserved mango slices.
Serve 8 Per serving 13.9g fat; 1022KJ (244 cal)
Raspberry jelly Tip:
if mangoes are in season, you can use one large fresh mango weighing about 600g for this recipe. Peel the mango over a small bowl to catch as much juice as possible; cut off mango cheeks, slice thinly. Squeeze as much juice as possible from around mango seed into bowl; add enough cold water to make 1 cup of liquid to be added to the mango jelly crystals (see step2)
