2 medium ripe mangos, finely chopped (about 2 cups), divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Add nectar; mix well. Pour evenly into 3 small bowls. Refrigerate 30 min. or until slightly thickened.
Add 1 cup of the mangos to 1 bowl of gelatin; stir. Pour into 10-cup mold sprayed with cooking spray. Refrigerate 30 min. or until set but not firm (gelatin should stick to finger when touched).
Meanwhile, pour contents of second bowl of gelatin into blender container. Add remaining mangos; cover. Blend until mangos are pureed and mixture is well blended. Pour over gelatin layer in mold. Refrigerate 20 min. or until gelatin is set but not firm (gelatin should stick to finger when touched).
Stir sour cream into remaining bowl of gelatin until well blended. Carefully spoon over mango gelatin layer. Refrigerate 2 hours or until firm.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Prepare as directed, using 2 pkg. (8-serving size each) JELL-O Orange Flavor Gelatin.
Unmold onto bed of salad greens. Garnish with edible flowers.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.