Mango-raspberry jelly's

Cut the flesh of the mango from the pit, cut it into small cubes and distribute them over the cups. Soak 2 gelatine sheets for 5 minutes in cold water. Heat the orange juice in a saucepan and remove from the heat when it is almost boiling. Squeeze the gelatine sheets and dissolve them in the orange juice. Cool slightly and pour over the mango. Put the jelly's in the fridge for 2 hours.

Soak the rest of the gelatine sheets for 5 minutes in cold water. Heat the cassis in a saucepan and remove from the heat when it is almost boiling. Squeeze out the other 2 gelatine sheets and dissolve them in the hot cassis. Allow to cool to hand warm but just pourable. Remove the jellies from the refrigerator and spread the raspberries over them. Pour the cassis over and put in the refrigerator for another 2 hours.