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Pineapple Mango Salad Ring

garden.fresh's picture
  Ripe pineapple 1 Large, cooked
  Peach gelatin/Apple gelatin 1 Tablespoon
  Orange gelatin 10 Gram
  Cottage cheese 1 Cup (16 tbs)

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

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1422 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 2.4 g12.1%

Trans Fat 0 g

Cholesterol 22.6 mg7.5%

Sodium 842.6 mg35.1%

Total Carbohydrates 320 g106.8%

Dietary Fiber 31.9 g127.7%

Sugars 245.8 g

Protein 49 g97.9%

Vitamin A 29.8% Vitamin C 1816.4%

Calcium 50.8% Iron 39.2%

*Based on a 2000 Calorie diet


Pineapple Mango Salad Ring Recipe