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