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TEST KITCHEN APPROVED

Mango Gelatin Salad

Name: Mango Gelatin Salad
Prep time: 30 min
Total 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Debra Sult, Chandler, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

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

TEST KITCHEN APPROVED

Mango Gelatin Salad

2 Reviews Add your review

Yield:8 servings

Prep:30 min

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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

Text Ingredients

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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.