Mango Gelatin Salad Recipe
Mango Gelatin Salad Recipe photo by Taste of Home
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Mango Gelatin Salad Recipe

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My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. —Debra Sult, Chandler, Arizona
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 1 jar (24 ounces) refrigerated mango slices, drained
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 2 cups boiling water
  • 2 packages (3 ounces each) lemon gelatin
  • 1 package (3 ounces) apricot gelatin
  • 2 cups cold water
  • Fresh mint leaves and cranberries, optional

Nutritional Facts

3/4 cup: 227 calories, 9g fat (6g saturated fat), 28mg cholesterol, 147mg sodium, 35g carbohydrate (33g sugars, 1g fiber), 4g protein.


  1. Place mango and cream cheese in a food processor; process until blended.
  2. In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cold water, then mango mixture. Pour into a 8-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm, about 4 hours. If using a ring mold, unmold onto a serving plate. If desired, serve with mint and cranberries. Yield: 8 servings.
Originally published as Mango Gelatin Salad in Taste of Home Christmas Annual Annual 2015, p56

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