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Pineapple Mango Salad Ring

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Ingredients
  Ripe pineapple 1 Large, cooked
  Peach gelatin/Apple gelatin 1 Tablespoon
  Orange gelatin 10 Gram
  Cottage cheese 1 Cup (16 tbs)
Directions

Peel and cut pineapple into small pieces.
Puree pineapple; rub through strainer to remove all fiber.
Add enough mango to make 5 cups of fruit pulp.
Heat pulp to full boil; pour over combined gelatins; stir until dis solved.
Pour into oiled ring mold; chill until firm.
Unmold; fill center with cottage cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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