Mango-Pina Colada Mold

Have ready a 7- to 8-cup mold and a large bowl half-filled with ice water. Bring nectar to boil on stovetop or in microwave.

Put lemon gelatin in a medium bowl, add hot nectar and stir until gelatin dissolves. Set bowl in ice water. Stir gelatin mixture occasionally with a rubber spatula until thick as unbeaten egg whites, about 10 minutes.

Remove bowl from ice water, fold in diced mango. Rinse mold with cold water, pour in gelatin mixture and refrigerate 10 to 15 minutes or until barely set (gelatin should stick to finger when touched and move gently from side to side when mold is tilted). Remove from refrigerator to prevent gelatin mixture from setting completely.

Meanwhile drain pineapple juice into a small saucepan or microwave-safe bowl. Add 1 cup water and bring to a boil. Put pineapple gelatin and sugar in a medium bowl, add hot juice mixture and stir until gelatin and sugar dissolve. Add coconut milk, stir until blended. Chill and stir.

Remove bowl from ice water and fold in pineapple and coconut. Pour into mold, cover and refrigerate until firm, at least 3 hours or up to 3 days.

Up to 2 hours before serving: Dip mold up to rim in warm, not hot, water about 10 seconds. Invert serving plate over mold. Invert plate and mold together. Shake gently from side to side to release gelatin.