- Serves 6
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
Test Kitchen Notes
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
- Mango Soufflés
ripe mango flesh, roughly chopped
unsalted butter, plus 2 tablespoons melted for the ramekins
superfine sugar, plus some for dusting the ramekins
milk (any fat percentage works)
granulated sugar, divided
- Coconut-Lime Crème Anglaise
canned unsweetened coconut milk
finely grated zest of 1 lime (about 1/2 a teaspoon) or more to taste
- for the crème anglaise: Prepare an ice bath, place a small bowl inside of it and set aside.
- Put the egg, sugar and a pinch of salt in a medium sized bowl and whisk until pale and thickened, about 3 minutes.
- 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.
- 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.
- 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.
- Heat the oven to 375? and place a sheet pan on a low rack to heat.
- 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.
- 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.
- 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.
- 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.
- 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.