Ingredients
2 cans (15 ounces each) diced or sliced mangoes, drained1 package (8 ounces) cream cheese, softened and cubed2 cups boiling water2 packages (3 ounces each) lemon gelatin1 package (3 ounces) apricot gelatin2 cups cold waterOptional: Fresh mint leaves and cranberries
Preparation
Place mangoes and cream cheese in a food processor; process until blended.
In a large bowl, add boiling water to gelatins; stir 2 minutes to completely dissolve. Stir in cold water, then mango mixture. Pour into a 8-cup ring mold coated with cooking spray or a 2-qt. serving bowl. Refrigerate until firm, about 4 hours. If using a ring mold, unmold onto a serving plate. If desired, serve with mint and cranberries.
