2 tablespoons plus 1 1/2 cups water
2 teaspoons unflavored gelatin

2 cups chopped peeled pitted mangoes (about 2 medium)
1 cup low-fat (1%) buttermilk
1/2 cup plus 1/3 cup sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
Pinch of salt

1 tablespoon grated lemon peel
1 vanilla bean, split lengthwise

1 large orange, peeled, segmented
1 large mango, peeled, pitted, sliced
Thinly sliced fresh mint leaves

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.

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