Mango and Melon Gelatin

Name: Mango and Melon Gelatin
Yield: 12
Ingredients: For the gelatin; 1 envelope of unflavored red gelatin (12g); 1 1/2 cups of water (360ml); 1 cup of creme de cassis (240ml); 1.2 kg of mango, peeled and sliced into thin pieces (use a vegetable peeler); 3 cups of melon, seeded and cubed (500g)

1
For the gelatin
2
1 envelope of unflavored red gelatin (12g)
3
1 1/2 cups of water (360ml)
4
1 cup of creme de cassis (240ml)
5
1.2 kg of mango, peeled and sliced into thin pieces (use a vegetable peeler)
6
3 cups of melon, seeded and cubed (500g)

Ingredients

1
For the gelatin
2
1 envelope of unflavored red gelatin (12g)
3
1 1/2 cups of water (360ml)
4
1 cup of creme de cassis (240ml)
5
1.2 kg of mango, peeled and sliced into thin pieces (use a vegetable peeler)
6
3 cups of melon, seeded and cubed (500g)

Directions

1
Prepare the gelatin: in a small bowl, sprinkle the gelatin over 1/2 cup of water
2
Let it hydrate for 5 minutes
3
Heat over low heat, stirring until the gelatin dissolves
4
In a medium-sized bowl, mix together the creme de cassis, remaining water, and dissolved gelatin
5
Transfer to an 18 cm x 25.5 cm baking dish greased with oil
6
Cover with plastic wrap and refrigerate until firm (about 3 hours)
7
In individual serving dishes, arrange mango slices into a flower shape
8
Distribute melon cubes
9
Remove the gelatin from the refrigerator, cut into cubes, and divide among the serving dishes
10
Serve immediately
11
135 calories per serving