Mango Gelatin Salad

Total Time Prep: 30 min. + chilling
Yield 8 servings
Test Kitchen Approved
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

  • 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

  1. Place mangoes 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.

Nutrition Facts

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

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
Recipe Creator

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