Mango Squares

Irene Yano

  • Bottom Layer
  • 2 blocks butter or margarine
  • 2 C. flour
  • 1/2 C. sugar for bottom layer
  • 1/2 C. nuts (optional)
  • Middle Layer
  • 8 oz. cream cheese
  • 8 oz. Cool Whip
  • 1/2 C. sugar for middle layer
  • 1 tsp. vanilla
  • Top Layer
  • 1/2 oz. pkg. Knox gelatin
  • 1 C. cold water
  • 1 C. boiling water
  • 3/4 C. sugar for top layer
  • 1/2 tsp. salt
  • 5 tsp. lemon juice or juice from 3 fresh lemons
  • 5 C. diced mangoes

Preheat the oven to 350°. Soften butter and blend in the flour, 1/2 C. sugar and nuts. Flatten dough into 9″x13″ pan as the bottom layer. Bake for 25 to 30 minutes until golden brown then allow to cool while working on middle layer. Soften cream cheese and blend in 1/2 C. of sugar, and vanilla. Combine cream cheese mixture with Cool Whip. Spread evenly onto cooled crust. Refrigerate for at least 3 hours. For the top layer, sprinkle gelatin into cold water, then add boiling water. After gelatin is thoroughly dissolved, add 3/4 C. sugar, and the salt. Allow to cool while mangoes are diced. Combine the mangoes and lemon juice. Distribute the mangoes evenly over cream cheese layer. Refrigerate overnight. Cut into squares and serve. Note: If mangoes are unavailable, substitute entire Top Layer recipe with canned peaches with any flavor of Jell-O gelatin, or use any canned pie filling (strawberry, cherry, blueberry, etc.) as the Top Layer.

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