Mango Soufflés with Coconut-Lime Crème Anglaise

May 7, 2012


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

Ingredients

Mango Soufflés

  • 3/4 pound 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 cup canned unsweetened coconut milk
  • 1/4 cup heavy cream
  • finely grated zest of 1 lime (about 1/2 a teaspoon) or more to taste
In This Recipe

Directions

  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.

More Great Recipes:
Souffle|Coconut|Lime|Fruit|Milk/Cream|Rum|Mango|Sheet Pan|Dessert

Reviews (29) Questions (1)

29 Reviews

Synky January 26, 2014
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.
 
chepburn14134 July 17, 2013
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.
 
Tiina May 14, 2013
This looks heavenly, I will definitely try this as I have been looking for a beautiful souffles recipe!
 
Lizthechef June 22, 2012
Goof grief but this rocks, Steve!
 
BavarianCook May 27, 2012
Just got a big pack of mangoes at Costco and cannot wait to make this. Merci beaucoup for this fabulous recipe!
 
jenniebgood May 10, 2012
Oh - I am drooling. This is one of the best photos I think I've seen yet. Saving this!
 
calendargirl May 9, 2012
Glorious! Cannot wait to make and eat this... sigh. What a lucky mother you have.
 
creamtea May 9, 2012
Oh, oh, oh. Oui, please! Pour moi!
 
gingerroot May 9, 2012
These are just gorgeous, Oui Chef. Your mom will be so happy!
 
Beautiful, M. May 8, 2012
One day, I hope my kids will make this for me!
 
inpatskitchen May 8, 2012
Just Beautiful! Can I adopt you? (LOL)
 
Author Comment
Oui, C. May 8, 2012
Ha...Ha....maybe just for a day.
 
inpatskitchen May 8, 2012
Thank you!
 
Bevi May 8, 2012
Lovely, Chef.
 
Author Comment
Oui, C. May 8, 2012
Thanks, Bevi. Been a while since I've contributed here....how have you been?
 
This is heavenly delicious looking chef..
 
Midge May 8, 2012
What a spectacular dessert. You have a very luck y mom!
 
Author Comment
Oui, C. May 8, 2012
Thanks, Midge. How are things in your new home?
 
Midge May 9, 2012
All is well, but I do miss Boston, mostly the bakeries and ice cream ;)
 
Babette F. May 8, 2012
Now this is really up my alley! Fabulous!
 
Author Comment
Oui, C. May 8, 2012
I hope you give them a try, they are really fun to make.
 
fiveandspice May 8, 2012
Wow! Gorgeous recipe. You are a darn good son! :)
 
Author Comment
Oui, C. May 8, 2012
I try my best, thanks Emily!
 
em-i-lis May 8, 2012
ooh, wowzers. these are gorgeous!
 
Author Comment
Oui, C. May 8, 2012
Wowzers, huh? I love that!
 
aargersi May 8, 2012
These sound fantastic - your mom is going to LOVE them!
 
Author Comment
Oui, C. May 8, 2012
Thanks, aargersi, I hope she does.
 
Ms. T. May 8, 2012
No fair, you're making me drool!
 
Author Comment
Oui, C. May 8, 2012
Excellent, a drool is my favorite kind of compliment!