Low-Fat Mango Pudding

• 4 1/2 teaspoons gelatin, unflavored 2 envelops
• 1/2 cup water
• 4 each mangos ripe, peeled and diced, or 5 cups diced frozen mango, thawed
• 14 ounces milk, sweetened condensed prefer low-fat or nonfat
• 1/4 cup lime juice prefer fresh

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

gelatin, water, mangos ripe, milk, lime juice prefer

Taken from recipeland.com/recipe/v/low-fat-mango-pudding-51746 (may not work)