I found a recipe a few years ago from Martha Stewart where she made her own jello from gelatin and juice.  I made it and it tasted fantastic.  None of that sugary, fake stuff from your childhood.  It was jello for adults.  It opened up my world.  I ran with it and I’ve been experimenting with different juices ever since.  I found Mango Lemonade in Trader Joe’s this week and though how wonderful that would taste.  My boyfriend gets really excited for all things mango.  When I told him that I was making a dessert that was packed with mango goodness, he was thrilled.  He could barely wait the 4 hours for it to chill.  It was worth the wait because it’s really that good.

Mango Jello

Serves 8

2 envelopes (1/4 ounce each) unflavored gelatin

2 cups mango lemonade (from Trader Joe’s)

1/2 cup sugar

2 ripe mangos, roughly chopped

In a small bowl, sprinkle gelatin over 1/4 cup juice; let soften 2 to 3 minutes.

Meanwhile, heat sugar with another 1/4 cup juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups juice.

Place mangos in a 4-by-8-inch (6-cup-capacity) loaf pan; pour gelatin mixture over, pressing mangos gently to submerge completely.

Refrigerate until firm, at least 4 hours.

To remove from pan, run hotwater over base of pan for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.