Low-Fat Mango Flan With Orange And Mango Salad

By á-170456

Ingredients

• Nonstick vegetable oil spray
• 2 tablespoons water plus
• 1 1/2 cups water
• 2 teaspoons unflavored gelatin
• 2 cups chopped peeled pitted mangoes (abt 2 medium)
• 1 cup low-fat (1%) buttermilk
• 1/2 cup sugar plus
• 1/3 cup sugar
• 1 tablespoon fresh lemon juice plus
• 2 teaspoons fresh lemon juice
• 1 pinch salt
• 1 tablespoon grated lemon peel
• 1 vanilla bean split lengthwise
• 1 large orange peeled, segmented
• 1 large mango peeled, pitted, and sliced
• Thinly-sliced fresh mint leaves

Details

Servings 6

Preparation

Step 1

Spray six 2/3- to 3/4-cup soufflé dishes with vegetable oil spray. Pour 2 tablespoons water into small saucepan. Sprinkle gelatin over; let stand 10 minutes. Stir over low heat just until gelatin dissolves. Remove from heat.

Puree chopped mangoes in processor. Transfer 1 1/3 cups puree to medium saucepan; stir over low heat until warm. Mix in gelatin, then buttermilk, 1/2 cup sugar, 1 tablespoon lemon juice and salt. Strain mango mixture into bowl. Divide among prepared dishes. Chill until set.

Combine 1 1/2 cups water, 1/3 cup sugar and lemon peel in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 1/2 cup, about 20 minutes. Strain. Mix in 2 teaspoons lemon juice. Chill lemon syrup until cold.

Combine orange, sliced mango and mint in bowl. Run small knife around mango flans; invert onto plates. Surround with orange salad. Drizzle syrup over.

This recipe yields 6 servings.

Per Serving: calories, 189; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 1 mg.