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

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