2 c. water
2 pkg. (3 oz. each) lemon gelatin
1 can (15 oz.) mangos, undrained
4 oz. cream cheese, at room temp.

Boil water. Add gelatin. Stir until dissolved. Cool slightly, but do not let set. In food processor, combine undrained mangos and cream cheese. Blend until smooth. Whisk blended mango mixture into dissolved gelatin. Mix well. Pour into individual molds or 4 cup mold. Chill at least 4 hours.