Instructions: Sprinkle the gelatin over the water to soften. Heat the milk to simmering. Stir in the salt and 2 tablespoons of sugar. Stir in the softened gelatin until its dissolved. Stir in the vanilla and almond extracts, then chill the mixture until it is slightly thickened, about 30 minutes.

Fold in the whipped topping. Spoon the cream into small dishes or individual molds and chill until set, several hours or overnight. If youre using individual molds, spray each with a light coating of nonstick cooking spray so they will be easy to unmold. And when youve filled the molds, cover each with plastic wrap to keep the top of the Bavarian from drying out.

Puree the pulp of the mangos with the lime juice and remaining 1 tablespoon of sugar. If it seems thick, add 1 tablespoon of water.

If youre using individual molds, run the tip of a knife around the edge of each mold and unmold onto serving plate. Spoon the pureed mango mixture over the top.

This recipe yields 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.