Mango Raspberry Tart

Mix Mango Jello and unflavored gelatin well in a large bowl. Add boiling water. Stir at least 2 minutes, until completely dissolved. Add enough ice cubes to the cold water to measure 1 cup. Add to the gelatin and stir until slightly thickened. Remove any unmelted ice. Whisk in the Mango Balsamic, the Cool Whip, and the Mango baby food. Refrigerate 12-15 minutes until thick enough to mound. Line the graham cracker crust with the fresh raspberries—save a handful for the top. Otherwise, use them all– don’t be shy! Spoon the mango mixture on top of the raspberries, smoothing the top. Refrigerate until firm and ready to serve. Decorate the top with additional whipped cream and the raspberries as desired.

Desserts

Ingredients

1 pkg (3 oz) mango flavored gelatin
1 pkg unflavored gelatin
2/3 C boiling water

1/2 C cold water + ice cubes
1/4 C of The Olive Bin's Mango Balsamic Vinegar
8 oz cool whip, thawed
16 oz Gerber 2nd Foods Mango (no other flavors or sugar added)

12 oz fresh red raspberries
1 9 oz (2 extra servings) graham cracker crust

Directions

Mix Mango Jello and unflavored gelatin well in a large bowl. Add boiling water. Stir at least 2 minutes, until completely dissolved. Add enough ice cubes to the cold water to measure 1 cup.
Add to the gelatin and stir until slightly thickened. Remove any unmelted ice. Whisk in the Mango Balsamic, the Cool Whip, and the Mango baby food. Refrigerate 12-15 minutes until thick enough to mound.
Line the graham cracker crust with the fresh raspberries—save a handful for the top. Otherwise, use them all– don’t be shy! Spoon the mango mixture on top of the raspberries, smoothing the top. Refrigerate until firm and ready to serve. Decorate the top with additional whipped cream and the raspberries as desired.

Associated Products

Mango White Balsamic

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