Lemon mango pudding

Blend 1 mango (peeled and sliced) with 1/2 cup skim milk and 1 tsp sugar. Boil 1/4 cup water and dissolve i packet jello. Stir continuously until the jello solution reaches room temperature. Now add the mango puree. Combine well. Refrigerate for 4 hours. Garnish with chopped mangoes or pineapple slices. Serve chilled.