MANGO MOLD (for eight)
2 cans (15 ounce each) diced or sliced mangos, 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 and raspberries for garnish (optional)
1. Place mangoes and cream cheese in a blender and process until blended.
2. In a large bowl, add boiling water to gelatins and stir 2 minutes until completely dissolved. Stir in cold water, then mango mixture. Pour into an 8 cup ring mold coated with cooking spray or a 2 quart serving bowl. Refrigerate until firm, at least 4 hours. If using a ring mold, unmold onto a plate and garnish with mint and raspberries if desired.
adapted from tasteofhome.com