Mango-Raspberry Layered Gelatin

Ingredients

• 2 sprigs mint leaves fresh
• 6 oz jell-o lemon flavor gelatin 
• 2 large mangos peeled
• 1 cup raspberries fresh divided
• 6 oz jell-o raspberry flavor gelatin 
• 3.5 cups water divided

Equipment

• food processor
• bowl
• whisk
• peeler

Directions

1. Bring 1-1/2 cups water to boil.
2. 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.
3. Bring remaining water to boil.
4. Add to lemon gelatin mixes in medium bowl; stir 2 min. until completely dissolved.
5. 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.
6. Whisk strained mango into lemon gelatin until blended. Gently pour over raspberry gelatin layer in mold. Refrigerate 3 hours or until firm.
7. Unmold gelatin onto plate.
8. Roll up each mango strip to form cone, starting at one short end.
9. Place 1 reserved raspberry in center of each cone. Use to garnish dessert along with the mint.