Creamy Mango Salad
There are thousands of Jell-O salads out there, so why another one? One word: mangos! If you like mangos, you have to try this cool and creamy Mango Salad that’s packed with mango flavor.
I adore family recipes—the ones that have been enjoyed for decades for family celebrations and holidays. So when Madison, a follower on Instagram, reached out to me with her family’s Creamy Mango Salad recipe, I had to try it.
It’s easy to see why she shared this recipe! Madison said that everyone tells her it’s “like nothing they’ve eaten before”. And it’s true!
Similar to my Orange Dreamsicle Salad, this Mango Salad is creamy and sweet, and just a little tangy from the cream cheese. It’s bursting with mango flavor, plus a hint of citrus from the lemon gelatin. It has that irresistible “jiggle” that you’ll find in Jell-O salads.
And the bright yellow color is just gorgeous for a holiday table (I love this recipe for an Easter dinner).
To sum it up, it’s a winner to add to the collection of sweet salads. Thank you to Madison and her family for sharing it with us!
Why you’ll love this mango salad
- Most mango salads are made with fresh mangos. This one is made with canned mangos, so you can enjoy it ALL year round, even if it’s not mango season.
- It only has four ingredients: diced mangos, cream cheese, lemon jello, and fresh lime juice. So simple!
- It’s easy to make—10 minutes and you’re done. The hardest part is waiting for it to chill in the refrigerator before digging in.
Ingredients
- Canned diced mangos are the star of this recipe. I used Del Monte brand.
- Three small boxes of lemon gelatin (such as Jell-O) create the classic “jiggle”! You can also substitute mango gelatin if you can find it.
- Fresh lime juice perfectly complements the mango flavor.
- Cream cheese adds a luscious creaminess to the salad. Use full-fat cream cheese for best results.
How to make Mango Salad with gelatin
Drain the mangos and reserve the juice.
Place the mangos, cream cheese, and lime juice in a blender. Blend until smooth.
Pour the mango juice into a measuring cup, and add enough water to equal 3 cups. Pour into a saucepan and bring to a boil.
Remove from the heat and whisk in the lemon gelatin.
Pour half of the mixture into the blender with the mango mixture. Cover the blender but leave a vent for steam to escape (I cover the hold in the lid with a kitchen towel).
Blend on high until smooth. Add the remaining gelatin mixture and blend again until smooth.
Pour the mixture into an 8×8-inch casserole dish. Refrigerate for at least 4 hours, or until firm.
After the Mango Salad is firm, it’s ready to eat! You can cut it into squares, or Madison notes that you can use cookie cutters to cut fun shapes (I love this idea!).
Make it ahead
Creamy Mango Salad is perfect for making ahead. You can make it several days in advance, and refrigerate it until you’re ready to serve it. Just keep it tightly covered in the fridge!
Frequently Asked Questions
You’ll need a blender for this recipe (otherwise it’ll be chunky instead of creamy). A food processor will also work.
You can use either lemon Jell-O or mango Jell-O. Whichever you use, make sure it says “gelatin dessert” and NOT “instant pudding and pie filling”.
Mango Salad is delicious when frozen!
Tips for serving mango salad
Mango Salad is best served straight from the refrigerator. Cut it into slices right before serving it.
You can also use cookie cutters to cut shapes out of the salad. A flower or a duck shape would be so cute!
I sliced a fresh mango and fanned the slices on top for garnish.
More sweet salads
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
đź“– Recipe
Creamy Mango Salad
Ingredients
- 1 (15 oz) can diced mangos
- 8 oz cream cheese, softened
- Juice of two limes
- 3 (3 oz) packages lemon gelatin (such as Jell-O)
Instructions
- Drain mangos in a colander and reserve the juice.
- Place the mangos, cream cheese, and lime juice in a blender. Blend until smooth. Set aside.
- Pour the reserved mango juice in a measuring cup. Add enough water to measure 3 cups total. Pour into a saucepan and place over medium heat. Bring to a boil.
- Remove from the heat and whisk in the 3 packages of lemon gelatin.
- Carefully pour half of the gelatin mixture into the blender. Cover but leave a vent in the top of the blender for steam to escape. Blend until smooth.
- Pour the remaining gelatin mixture into the blender and blend until smooth.
- Pour the mixture into an 8×8-inch casserole dish. Refrigerate for at least 4 hours, or until firm.
- Cut into slices and serve.
