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