Mango Gelatin Salad Recipe

5 2 2
Mango Gelatin Salad Recipe
Mango Gelatin Salad Recipe photo by Taste of Home
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Mango Gelatin Salad Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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

Directions

Place mango and cream cheese in a food processor; process until blended.
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

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 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
  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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Reviews forMango Gelatin Salad

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MY REVIEW
cmb1940 User ID: 1028862 269005
Reviewed Jul. 5, 2017

"Made this for 4th of July. It was a big hit. I used 2 cans (15oz ea) of sliced mangos. I saved the juice, added enough water to measure 2 cups of cold water. I could not find apricot jello so I used peach instead. Will keep this recipe for sure."

MY REVIEW
krohnmary User ID: 6997372 267814
Reviewed Jun. 9, 2017

"Refreshing! This recipe is a keeper. I used fresh mangos and measured out for the correct amount. I had on hand sugar free lemon gelatin and only orange gelatin. We enjoyed it for dessert! Yum!"

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