Begin preparing this lovely dessert at least five hours before serving.
Recipe information
Yield
Makes 6 Servings
Ingredients
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
2 teaspoons unflavored gelatin
1 12-ounce mango, peeled, pitted, cut into chunks
1/2 cup sour cream
1/2 cup whole milk
1/3 cup sugar
1 1/2 tablespoons dark rum
1 cup fresh raspberries
Preparation
Step 1
Mix citrus juices in small saucepan. Sprinkle gelatin over. Let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
Step 2
Combine mango, sour cream, milk, sugar and rum in blender. Blend on high speed until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce soufflé dishes or custard cups. Divide berries among dishes; press berries into puddings. Cover with plastic and chill until firm, at least 5 hours or overnight.
