28 oz. can Herdez mangos, reserving juice
3 cups of reserved juice and water to make 3 cups
3 Tbsp. lime juice
8 oz. light cream cheese
3 small boxes of lemon jello
2 cups whipped cream
Place mangos and lime juice in blender. Puree until there are no pieces. Drain through sieve and discard stringy residue. Bring the 3 cups of mango/water to a boil. Add all of the lemon jello. Mix well. Add cream cheese, blending well (in blender). Place in pyrex dish. Refrigerate until firm. Mix whipping cream until it peaks. And ¼ cup to ½ cup confectioners’ sugar to taste. Place whipped cream topping onto jello and serve. This is particularly perfect for Mexican food meals.
I have always considered jello a food you eat when you are sick, so I rarely serve it. I have tasted many wonderful jello dishes in my day, but have only been able to bring myself to make this recipe…and only do that sparingly…like once per decade! About ten years ago, when I made this last, I found the Herdez mangos at Central Market in Plano, Tx.
Comentários