1

Using a food processor or blender, process mango and lemon juice until smooth. Pour ¼ cup (60ml) boiling water into a small bowl and sprinkle with gelatine. Stir until dissolved.

2

Place sugar and orange juice in a medium saucepan over medium heat and bring to the boil. Remove from heat and stir in gelatine mixture until combined. Add mango mixture and stir until combined.

3

Pour mixture into four 150ml capacity serving glasses or cups and cool to room temperature. Cover and refrigerate for 3 hours or until set. Serve topped with raspberries.