- 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
- 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.
- 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.