Still enjoying our Easter Dinner
is our traditional favorite!
(It's the orange dish in the middle of my collage.)
It was a given that Mango Mold would be included in our Easter dinner. It can be served as a salad or as a dessert... so why make yourself wait until the end of the meal??
2 (3 oz.) pkgs. lemon gelatin
1 (3 oz.) pkg. orange gelatin
2 1/2 c. boiling water
1 (29 oz.) can or jar mangos with juice
I used fresh mangos since my husband had brought in a case. I just weighed
them as I peeled and cut them up.
1 (8 oz.) pkg. cream cheese
1/4 c. lemon juice - I use fresh
Dissolve gelatin in boiling water. Blend mangos, juice (since I used fresh, they were so juicy I didn't worry about the liquid), cream cheese and lemon juice in a blender. Combine gelatin and blended ingredients. Pour into a mold or large shallow pan. Let congeal for 24 hours. Makes about 12-15 servings.
The rest of our meal consisted of ham, pork loin, papaya/pineapple salsa (recipe on this blog), candied carrots, green beans amondine, wild rice with raisins and nuts, deviled eggs, rolls, wine, ice tea, Easter Bunny Cake (made by a friend) and carrot cake.
This Thursday I will be linking to