Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- CRUST
- 2 cups flour
- 1/2 cup sugar
- 1 1/2 cups (sticks) butter, cold
- CREAM CHEESE FILLING
- 8 oz. cream cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 8 oz. Cool Whip
- MANGO GELATIN
- 2 envelopes unflavored gelatin
- 1 cup cold water
- 1 cup boiling water
- 1 cup sugar
- 1/4 tsp. salt
- 4 tbsp. lemon juice
- 5 cups mango, diced
- =
Directions
Mix flour and sugar, then cut in cold butter and pat into greased 9" x 13" pan. Bake at 350for 20-25 minutes. Cool. Combine cream cheese, sugar and vanilla and fold in Cool Whip. Spread over cooled crust. Refrigerate. Dissolve gelatin in cold water, add boiling water, sugar and salt and lemon juice, stir until dissolved and chill to semi-thickened consistency. Add diced mango to thickened gelatin. Pour over cream cheese filling. Refrigerate till set. Cut into 2" squares