Mango Souffle
Mangoes would have to be number one on my list of all time favourite fruits. I think one of the nicer ways to enjoy their honey sweetness is in a classic and basic souffle.
Mango Souffle
1 & 1/2 cups mango puree
1/2 cup caster sugar
1 teaspoon lemon juice
4 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
2/3 cups icing sugar
Preheat oven to 190 degree celsius.
Grease five (four to serve, one as spare) x 1 cup souffle moulds with soft butter using a pastry brush. You want to work the pastry brush from the base straight up the sides of the mould. Place a few teaspoons of caster sugar in the mould and roll it around, ensuring all surfaces are coated well. Place moulds on a baking tray ready for filling.
Fresh ripe mangoes are obviously best for this recipe, but as we are in depths of winter, frozen mango cheeks are a fantastic substitution (and I prefer the local frozen version to the fresher imports). Blitz or blend to a puree. This recipe uses approximately 6-8 cheeks to reach the required measurement.
Beat the egg yolks and caster sugar well till the mixture becomes creamy/ribbony. Add the lemon juice and mango puree and mix well.
In a separate bowl, beat the egg whites with the cream of tartar till it forms soft peaks. Continue to whisk on high speed whilst gradually adding the icing sugar, spoonfuls at a time. Bring to a firm peak.
Gently fold whites into the mango mixture in two batches, working quickly to avoid losing too much air.
Fill the moulds with the mixture and smooth the top with a spatula. If using dariole moulds like I have above, then fill the moulds about 3/4 full. I find their sloping sides don’t allow for as stable a rise.
Bake for 12 to 15 minutes, which will give you time to prepare the accompaniments, in this case a scoop each of coconut ice-cream and mango sorbet.
Serve IMMEDIATELY. Don’t dally too long taking photos of your successes either 
Written by mellie on
July 29th, 2006 | Tags: Uncategorized | Category: Uncategorized
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July 31st, 2006 at 6:49 am
ummmm
July 31st, 2006 at 1:59 pm
Oh, so cute and fluffy! I love mangos, but considering their prices in winter, I might hold onto this recipe for the warmer summer months
August 3rd, 2006 at 10:12 am
So inviting. Although I have to agree with Ellie.. that and the price of bananas!
August 3rd, 2006 at 12:12 pm
Hey Ellie - Yeah, this recipe is certainly better suited for the summer months. Sometimes you just can’t fight cravings though. And when they hit, money is no object
Hiya Belinda - I used to be a one-or-two-banana-a-day girl. I couldn’t get enough of them! Now, it might be one-or-two-bananas-a-week.
All I can say is, rock on November. Hopefully prices will be back to normal!