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. Of course, it has that irresistible “jiggle” that you’ll find in gelatin 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
- Place the drained mangos, cream cheese, and lime juice in a blender. Blend until smooth.
- Add the mango juice and water to a saucepan and boil. Whisk in the lemon gelatin.
- Blend the mango mixture with the gelatin mixture, and pour into an 8×8-inch dish.
- Refrigerate until firm, then cut into slices. Madison notes that you can use cookie cutters to cut fun shapes (I love this idea!).
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. Remember to leave a vent for the steam to escape!
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!
More sweet salads
📖 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.
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