Mango and Strawberry Pudding

Mango and Strawberry Pudding
Sweet and sour Mango and Strawberry Pudding
• 2 envelope(s) (4 1/2 teaspoons) unflavored gelatin
• 1/2 cup(s) water
• 4 ripe mangoes, peeled and diced, or 5 cups diced frozen mango, thawed
• 1 can(s) (14-ounce) nonfat sweetened condensed milk
• 4 tablespoon(s) lime juice
1. Sprinkle gelatin over water in a small bowl; let stand until softened, about 1 minute. Microwave on High, uncovered, until the gelatin has completely dissolved but the liquid is not boiling, 10 to 20 seconds. Stir the mixture until smooth.
2. Place mango in a blender or food processor. Process until smooth. Push through a very fine sieve into a large measuring cup until you have 2 cups puree. Whisk the mango puree, sweetened condensed milk, and lime juice in a medium bowl. Slowly whisk in the softened gelatin mixture until well combined.
3. Lightly coat eight 6- to 10-ounce ramekins with cooking spray. Divide the pudding among the ramekins. Refrigerate until set, about 2 hours.
4. To serve, run a knife around the inside of each ramekin to loosen the pudding. Dip the bottom of the ramekin in hot water for 30 to 40 seconds, then invert onto a serving plate, holding ramekin and plate tightly together
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