Average Rating: 5TOTAL TIME: Prep: 30 min. + chilling
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
- Fresh mint leaves and cranberries, optional
Instructions
- 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.