Step 1: Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
Step 2: Beat cream cheese and Splenda granular at medium speed with an electric mixer until smooth. Gradually add sour cream, lime juice, lime peel and rum extract, beating until smooth.
Step 3: Gradually add gelatin mixture, beating until blended.
Step 4: Chill 30 minutes or until mixture begins to thicken, stirring frequently.
Step 5: Stir mango into gelatin mixture; spoon into pie crust.
Step 6: Chill 2 hours or until set.
Step 7: Garnish with mint sprigs and mango slices.
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