Mango Soufflés with Coconut-Lime Crème Anglaise

By • May 7, 2012 • 32 Comments



Author Notes: My mom's birthday and Mother's day always fall within a day or so of each other, and for her visit this year I wanted to create a really special dessert to serve. She is a huge fan of soufflés, so I was already thinking along those lines when I saw the call for best mango dish. The rest as they say, is delicious history. The sweet soufflé base is the standard one I've used for years, I just dreamed up a mango purée to add. The coconut crème is a slight rif on a Martha Stewart recipe (she doesn't use lime).Oui, Chef

Food52 Review: This is a scrumptious soufflé. A feather light soufflé bursting with bright mango flavor paired with a silky coconut-lime creme anglaise. The recipe takes some time to pull together, but it's well worth the effort and will surely WOW your guests!jvcooks

Serves 6

Mango Soufflés

  • 3/4 pounds ripe mango flesh, roughly chopped
  • 5 eggs, separated
  • 4 tablespoons unsalted butter, plus 2 tablespoons melted for the ramekins
  • 1 tablespoon superfine sugar, plus some for dusting the ramekins
  • 2 tablespoons rum
  • 2 tablespoons all-purpose flour
  • 1 cup milk (any fat percentage works)
  • 1/2 cup granulated sugar, divided

Coconut-Lime Crème Anglaise

  • 1 egg
  • 1/8 cup granulated sugar
  • pinches of salt
  • 3/4 cups canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • finely grated zest of 1 lime (about 1/2 a teaspoon) or more to taste
  1. for the crème anglaise: Prepare an ice bath, place a small bowl inside of it and set aside.
  2. Put the egg, sugar and a pinch of salt in a medium sized bowl and whisk until pale and thickened, about 3 minutes.
  3. Bring the coconut milk and cream just to a boil, then pull it from the heat and slowly drizzle it into the egg mixture, whisking all the while to temper. When fully incorporated, return it to the pan used to heat the cream, place it over a low-medium heat and stir constantly until thick enough to coat the back of a spoon, about 4-5 minutes. Pass the crème through a fine meshed strainer (to catch any of the egg that might have started to coagulate) into the bowl set inside the ice bath. Stir frequently until cooled to room temperature. Add lime zest to taste and reserve.
  4. for the Soufflés: Melt 4 tablespoons of the butter in a medium skillet over medium heat. Add the mango chunks, the 1 tablespoon of superfine sugar and the rum. Cook, stirring, until well softened and syrupy, about 8-10 minutes. Transfer the mango to a blender and process until very smooth, pour into a large bowl and reserve.
  5. Melt the other 2 tablespoons of butter and brush it inside of six - 3” diameter ramekins. Dust the inside of each with a tablespoon of superfine sugar, dumping out any excess. Place the ramekins in the fridge to chill while preparing the rest of the ingredients.
  6. Heat the oven to 375? and place a sheet pan on a low rack to heat.
  7. Whisk together the 5 egg yolks, flour, and 1/4 cup granulated sugar. Whisk until the yolks have paled and the mix has thickened slightly. Set aside.
  8. Place the milk in a medium saucepan over medium heat and bring it just to a simmer. Whisk it into the egg-flour mixture very slowly, whisking all the while to temper the mixture. Once fully incorporated, pour the mix back into the pan used to heat the milk, put it back over medium heat and bring to a boil, then lower the heat to a simmer, and whisk constantly until the mix thickens to the consistency of a pudding, about 3-5 minutes. Remove from the heat, mix into the bowl with the mango purée and reserve. This is your soufflé base.
  9. Place the egg whites in a clean bowl with a pinch of sugar. Beat with an electric hand-mixer on medium-high speed slowly adding the rest of the granulated sugar until the egg whites are white, glossy and hold soft peaks.
  10. Spoon about 1/4 of the whipped whites into the soufflé base and whisk it in to lighten the mix. Gently add the remaining whites, and using a rubber spatula, softly fold them into the mix taking care not to deflate them.
  11. Spoon the mix into the ramekins, leveling the top of each with a small offset spatula. Run your thumb inside the lip of each ramekin (this will help it rise evenly when baking), and place them on the heated sheet pan in the oven. Bake for 13-16 minutes (depending on your oven) until the soufflés have risen above the rim of the ramekins and are a light, golden brown on top. Remove from the oven and sprinkle with a little confectioner’s sugar. To serve, cut a hole in the top of each soufflé and pour in a few tablespoons of the coconut-lime crème anglaise.
Jump to Comments (32)

Comments (32) Questions (1)

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7 months ago Synky

Wow.......what a total failure! Followed the instructions perfectly but ended up with deflated souffles that did not have even the slightest taste of mangoes. They just tasted like eggs, with a little bit of sugar and the texture of a sponge. I looked up souffles in a french culinary book after making these and noticed that this recipe does not use cream of tartar at all and the amount of flour is almost half of what it should be.

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about 1 year ago chepburn14134

Can the soufflé be made ahead of time, like a few hours and chilled until ready to bake? Also, would I need to bring it back to room temperature before baking? Thank you.

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over 1 year ago Tiina

This looks heavenly, I will definitely try this as I have been looking for a beautiful souffles recipe!

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about 2 years ago Lizthechef

Goof grief but this rocks, Steve!

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over 2 years ago BavarianCook

Just got a big pack of mangoes at Costco and cannot wait to make this. Merci beaucoup for this fabulous recipe!

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over 2 years ago jenniebgood

Oh - I am drooling. This is one of the best photos I think I've seen yet. Saving this!

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over 2 years ago calendargirl

Glorious! Cannot wait to make and eat this... sigh. What a lucky mother you have.

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over 2 years ago creamtea

Oh, oh, oh. Oui, please! Pour moi!

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over 2 years ago gingerroot

These are just gorgeous, Oui Chef. Your mom will be so happy!

Linda_cooking

over 2 years ago Beautiful, Memorable Food

One day, I hope my kids will make this for me!

Dscn3274

over 2 years ago inpatskitchen

Just Beautiful! Can I adopt you? (LOL)

Steve_dunn02

over 2 years ago Oui, Chef

Ha...Ha....maybe just for a day.

Dscn3274

over 2 years ago inpatskitchen

Thank you!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful such a lovely dessert for your Mom!

Steve_dunn02

over 2 years ago Oui, Chef

Thanks, I hope she likes it!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so sure she will, how could she not. I have never made a souffle but I will definitely give these a try.

Cakes

over 2 years ago Bevi

Lovely, Chef.

Steve_dunn02

over 2 years ago Oui, Chef

Thanks, Bevi. Been a while since I've contributed here....how have you been?

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over 2 years ago PistachioDoughnut

This is heavenly delicious looking chef..

Summer_2010_1048

over 2 years ago Midge

What a spectacular dessert. You have a very luck y mom!

Steve_dunn02

over 2 years ago Oui, Chef

Thanks, Midge. How are things in your new home?

Summer_2010_1048

over 2 years ago Midge

All is well, but I do miss Boston, mostly the bakeries and ice cream ;)

Kitchenfood52

over 2 years ago Babette Feast

Now this is really up my alley! Fabulous!

Steve_dunn02

over 2 years ago Oui, Chef

I hope you give them a try, they are really fun to make.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wow! Gorgeous recipe. You are a darn good son! :)

Steve_dunn02

over 2 years ago Oui, Chef

I try my best, thanks Emily!

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over 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

ooh, wowzers. these are gorgeous!

Steve_dunn02

over 2 years ago Oui, Chef

Wowzers, huh? I love that!

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

These sound fantastic - your mom is going to LOVE them!

Steve_dunn02

over 2 years ago Oui, Chef

Thanks, aargersi, I hope she does.

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over 2 years ago Ms. T

No fair, you're making me drool!

Steve_dunn02

over 2 years ago Oui, Chef

Excellent, a drool is my favorite kind of compliment!