For the top raspberry layer
- 2 gelatine leaves
- 150g raspberries
- 30g caster sugar
For the bottom mango layer
- 7 gelatine leaves
- 200g prepared mango, cut into chunks
- 400ml coconut milk
- 30g caster sugar
- 300ml double cream
- 2-3 drops orange or yellow food colouring
- Mint leaves, optional
- First make the raspberry layer. Soak the gelatine leaves in a jug of cold water for 5 minutes. Meanwhile, purée the raspberries and pass them through a fine sieve to remove the pips. Transfer to a measuring jug and make up to 250ml with water.
- Pour the raspberry liquid into a saucepan and add the caster sugar. Lift the soaked gelatine from the water, squeeze out any excess liquid and add to the saucepan. Heat gently to dissolve, taking care not to boil. Once fully dissolved, remove from the heat and cool for 5 minutes.
- Put both sections of the mould onto a tray to keep them steady. Slowly pour the raspberry liquid into the top raspberry-shaped mould.
- To make the mango layer, soak the leaves of gelatine in a jug of cold water for 5 minutes. Meanwhile, purée the mango until very smooth, then transfer to a large saucepan and add the coconut milk, caster sugar, double cream and 100ml water. Stir in 2-3 drops of food colouring. Lift the soaked gelatine from the water, squeeze out any excess liquid and add to the saucepan. Heat gently to dissolve, taking care not to boil. Once fully dissolved, remove from the heat and cool for 5 minutes. Slowly pour the mango liquid into the base mould.
- Transfer both sections on the tray to the fridge to set for 2-3 hours. When set, transfer to the freezer and freeze for 3-4 hours, or overnight.
- To turn out the moulds, carefully ease away the edges around the rims of the moulds. Invert the mango layer onto a serving plate and carefully ease it out. Invert the raspberry layer on top. Allow to stand for 10-15 minutes, decorate with the mint leaves if using, then serve.
Choose a tray or baking sheet that will fit into your fridge, and clear a shelf before you start. You’ll need space in your freezer too – and it needs to be level!
You may find it easier to invert the raspberry layer onto a baking sheet, then slide it into place on top of the mango base.