Mango Papaya Aspic

For the mango papaya aspic, rinse 4 ramekins in cold water and refrigerate.soak gelatin sheets in cold water.peel mango and papaya. Cut mango flesh from pit. Cut papaya in half lengthwise and carefully remove seeds. Cut into pieces about 1/2 cm.Heat about 50 ml of the mango juice and remove from heat. Squeeze gelatine leaves and dissolve in mango juice.Pour remaining mango juice and mix in fruit pieces. Pour the mixture into the ramekins, cover with plastic wrap and refrigerate for about 5 hours.For the sauce, peel the mango, cut the flesh from the core. For the garnish, carefully cut the shells of the cherries and pull them upwards. Dip the ramekins briefly in hot water, turn the mango-papaya aspic onto the plate and serve garnished with mango sauce, cherries and mint.

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