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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Individual ceramic cocottes — mac and cheese, pot pie, desserts
Removable-bottom tube pan for angel food and chiffon cakes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Individual ceramic cocottes — mac and cheese, pot pie, desserts
Removable-bottom tube pan for angel food and chiffon cakes
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Arrange cake in the base of 6 (12 oz) serving glasses. Place jello crystals in a large bowl. Add 2 cups boiling water and stir until dissolved. Stir in 1 2/3 cups cold water then pour 1/2 the jello over cake. Chill. Cover remaining jello and chill until set slightly. Spoon soft jello mixture over solid jello then top with mango puree. For the lemon chiffon, beat 4 egg yolks, lemon zest and 1/4 cup sugar until thick and creamy. Gently heat gelatin and lemon juice until gelatin melts then whisk into egg mixture and beat until combined. Whip egg whites to soft peaks. Gradually add remaining sugar, beating until dissolved between additions. Fold into lemon mixture then gently fold in whipped cream. Spoon over mango puree and chill for 3 hours, or until set. Decorate trifles with mango slices to serve.