Method
In a large bowl, whisk the gelatine and boiling water until completely dissolved.
In a blender, pureed the mango then add the orange juice and whiz for another 15 seconds. Pour this fruit mix into the bowl with the dissolved gelatine and whisk through. Pour mixture into a 700ml jelly mould or six ½ cup jelly moulds and refrigerate until set or overnight. Serve on it's own or with some vanilla yoghurt.
Tip: To unmould jelly, loosen the top edge of the jelly with a butter knife. Then dip the jelly mould into hot water for a few seconds making sure the hot water doesn't come in direct contact with the jelly. Stick a plate on top of the jelly and flip over holding the jelly mould and plate together. Give the jelly mould a couple of hard taps and the jelly should then come away from the mould quite easily.
Storage: Best eaten within a day or two.
Makes 6 servings