-
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.
