Peel and cut 1 mango, 1 orange, and half the melon into squares and place in bowl. Squeeze juice from the other orange over the fruit and add 1 tablespoon of powdered sugar. Mix and place in refrigerator till needed. (Save orange peel for zest)
Coarsely chop the rest of the melon and the other mango and place in a food processor or blender to puree. Add unflavored geletin and 2 tablespoons of powdered sugar and warm over low heat, stirring constantly until sugar and geletin is fully dissolved, about 2 or 3 minutes. Add 3/4 cup of the cream and stir well. Place in refrigerator for about 10 minutes to cool down. Don’t let it set up.
Beat remainder of the heavy cream till stiff peaks adding 1 tablespoon powdered sugar.
In four clear glasses, begin layering. First layer the geletin mixture, second layer whipped cream, third layer the fruit mixture, and last a spoonful of whipped cream. Top with orange zest and a few pieces of chopped fruit.
Refrigerator till set up, about 2 hours.
Serve with a cookie in you like.
Melon Mango Verrine Recipe found on https://thissillygirlskitchen.com/melon-mango-verrine/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.