Low-Fat Mango Pudding

Directions

1. 1
   Sprinkle gelatin over water in a small bowl, allow to stand until softened, 1 to 2 minutes.
2. 2
   Bring 1/2 inch water to a gentle simmer in a small skillet.
3. 3
   Place the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.
4. 4
   Stir the mixture until smooth.
5. 5
   Add mango in a food processor or blender, process until smooth.
6. 6
   Push through a very fine sieve into a large measuring cup until you have 2 cups puree.
7. 7
   (Reserve any extra fruit or puree for a smoothie or yogurt topping.)
8. 8
   Add the mango puree, sweetened condensed milk and lime juice in a medium bowl, and whisk until mix well.
9. 9
   Gradually whisk in the softened gelatin mixture until well blended.
10. 10
    Lightly spray eight 6- to 10-ounce ramekins or pudding cups with cooking spray.
11. 11
    Divide the pudding among the ramekins.
12. 12
    Keep refrigerate until set, about 2 hours.
13. 13
    To serve:
14. 14
    Run a knife around the inside of each ramekin to loosen the pudding.
15. 15
    Put the bottom of the ramekin in hot water for 35 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together.
16. 16
    Serve with freshly grated lime zest and several slices of fresh mangos if needed.