Low-Fat Mango Flan with Orange and Mango Salad

• Nonstick vegetable oil spray
• 2 tablespoons plus 1 1/2 cups water
• 2 teaspoons unflavored gelatin
• 2 cups chopped peeled pitted mangoes (about 2 medium)
• 1 cup low-fat (1%) buttermilk
• 1/2 cup plus 1/3 cup sugar
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• Pinch of salt
• 1 tablespoon grated lemon peel
• 1 vanilla bean, split lengthwise
• 1 large orange, peeled, segmented
• 1 large mango, peeled, pitted, sliced
• Thinly sliced fresh mint leaves

1. Spray six 2/3- to 3/4-cup souffle dishes with vegetable oil spray.
2. Pour 2 tablespoons water into small saucepan.
3. Sprinkle gelatin over; let stand 10 minutes.
4. Stir over low heat just until gelatin dissolves.
5. Remove from heat.
6. Puree chopped mangoes in processor.
7. Transfer 1 1/3 cups puree to medium saucepan; stir over low heat until warm.
8. Mix in gelatin, then buttermilk, 1/2 cup sugar, 1 tablespoon lemon juice and salt.
9. Strain mango mixture into bowl.
10. Divide among prepared dishes.
11. Chill until set.
12. Combine 1 1/2 cups water, 1/3 cup sugar and lemon peel in medium saucepan.
13. Scrape in seeds from vanilla bean; add bean.
14. Stir over medium heat until sugar dissolves.
15. Increase heat and boil until reduced to 1/2 cup, about 20 minutes.
16. Strain.
17. Mix in 2 teaspoons lemon juice.
18. Chill lemon syrup until cold.
19. Combine orange, sliced mango and mint in bowl.
20. Run small knife around mango flans; invert onto plates.
21. Surround with orange salad.
22. Drizzle syrup over.

vegetable oil spray, water, unflavored gelatin, mangoes, lowfat, sugar, lemon juice, salt, vanilla bean, orange, mango, mint leaves

Taken from www.epicurious.com/recipes/food/views/low-fat-mango-flan-with-orange-and-mango-salad-5695 (may not work)