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Moulded Mango Salad

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Ingredients
  Lemon jello 9 Ounce (3 Boxes, 3 Ounce Each)
  Water 4 Cup (64 tbs)
  Cream cheese 8 Ounce (1 Package)
  Canned mangoes with juice 2 1⁄2 Cup (40 tbs)
  Green grapes 1⁄4 Cup (4 tbs)
Directions

Dissolve Jello in 4 cups of water.
Soften cream cheese in blender, gradually adding mangoes and juice.
Blend well.
Add to Jello and put into 3-quart mold.
Chill until firm.

Recipe Summary

Cuisine: 
American
Course: 
Fruit Dessert

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