Mango Salad

Cheri Clotiaux Stringer (originally from Theresa Ingram)

Yield: 10-12 servings

My friend and Birthday Club member, Theresa Ingram, served this at our party in February party and it was wonderful! A perfect summer salad and would go great with Mexican meal. (Feb 2001)

3 (3.4oz) pkgs lemon gelatin

1 (29oz) can mangoes, drained

3 cups boiling liquid (mango juice plus water)

1 (8oz) pkg cream cheese

Juice of one lime

Optional toppings: sour cream, brown sugar, shredded coconut 

Dissolve gelatin in boiling liquid, set aside. Put drained mangoes and cream cheese into blender and blend until creamy.

Add to gelatin mixture and stir in lime juice. Pour into cooking spray-coated ring mold, individual molds, or 9x13-inch pan and chill 4-6 hours or overnight.

Serve on bed of lettuce and top with any or all of the toppings.