- Sprinkle the gelatin over the milk in a small saucepan. Let stand until the gelatin softens, about 1 minute. Cook over low heat, stirring constantly, until the gelatin dissolves, about 2 minutes.
- Beat the cream cheese and Splenda in a medium bowl with an electric mixer on high speed until smooth. Gradually beat in the sour cream, lime juice and rum extract. Gradually beat in the dissolved gelatin mixture.
- Refrigerate until the filling thickens slightly but is still pourable, about 30 minutes. Fold the mango into the filling.
- Pour the filling into the crust. Refrigerate again until the filling is set, at least 2 hours or overnight.
From Flavors of Fiesta by University of Illinois Extension