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Mango Salad

Yield 8 servings


  • 2 (15-ounce) cans mangos, undrained
  • 3 cups water
  • 3 (3-ounce) packages lemon-flavored gelatin
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons lime juice
  • Grated coconut

How to Make It

  1. Drain mangos, reserving juice. Set mangos aside. Combine mango juice and water in a medium saucepan; bring to a boil. Add gelatin, and stir until gelatin dissolves; remove from heat, and cool slightly.

  2. Combine mangos and cream cheese in container of an electric blender; process until smooth. Add to gelatin mixture, mixing well. Stir in lime juice. Pour mixture into a lightly greased 8-cup mold. Cover and chill overnight.

  3. Unmold onto a serving platter. Garnish with coconut.

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