Tropical Pudding

1. 1

   Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute.

2. 2

   Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white.

3. 3

   Add plain yogurt, pineapple and coconut extract, stirring well. Spoon 1/2 c pudding mixture in 6 individual dessert bowls; set aside.

4. 4

   Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.