Taste of Home
Mango Gelatin Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8 servings.
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
Ingredients
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2 cans (15 ounces each) diced or sliced mangoes, drained
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1 package (8 ounces) cream cheese, softened and cubed
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2 cups boiling water
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2 packages (3 ounces each) lemon gelatin
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1 package (3 ounces) apricot gelatin
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2 cups cold water
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Optional: Fresh mint leaves and cranberries
Directions
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1.
Place mangoes and cream cheese in a food processor; process until blended.
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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.
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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