STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Carefully pour into blender container. Add mango pulp; cover. Blend on high speed 1 min. or until well blended.
POUR into 8-inch square pan.
FREEZE 4 hours or until firm. Scoop evenly into four individual dessert cups. Store leftover sorbet in freezer.
