My Aunt Nannette often made this salad as a convenient make-ahead dish. The mango mold has hints of apricot and can be served with pork, chicken and beef—or for dessert. —Debra Sult, Chandler, Arizona
Mango Gelatin Salad
Mango Gelatin Salad
Prep Time
30 min
Yield
8 servings
Ingredients
- 2 cans (15 ounces each) diced or sliced mangoes, 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
- Optional: Fresh mint leaves and cranberries
Directions
- Place mangoes 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.
Nutrition Facts
3/4 cup: 227 calories, 9g fat (6g saturated fat), 28mg cholesterol, 147mg sodium, 35g carbohydrate (33g sugars, 1g fiber), 4g protein.
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