Everyone has heard of chocolate souffle! How about a light, sweet mango version? A perfect dessert. —Rich Altmaier
For the mango base
liquid heavy whipping cream
liquid of mango pulp. I strongly prefer Deep Alfonso mango pulp. Retains its color well during baking.
all purpose flour
1 cup ramekin bowls
For the meringue
egg whites (retained from eggs above!)
In This Recipe
This recipe is split into preparing the base and ramekin dishes ahead of time. And then the final bake is separate, and performed just before serving, piping hot!
Brush each ramekin with melted butter. Then put 1 tbs of granulated sugar in the first one, and roll around such that the sugar coats the entire interior. Pour excess into second bowl and repeat. Coat all 3. Place them in the fridge to chill the butter.
In a sauce pan, combine egg yolks and sugar. Wisk vigorously. Then add all other ingredients: milk, cream, mango pulp, flour, cornstarch. Stir together vigorously.
Heat on low, stirring constantly. Mixture will suddenly thicken (just before boiling). This is your mango custard base. Remove from heat.
This base can be stored in the fridge, if to be used more than an hour from now. Else cover pan and set aside.
An hour and a half before serving time, if needed remove base from fridge, so it can come to room temp. Also remove ramekins. Place egg whites in a bowl, to also come to room temp. Measure out the meringue sugar and vinegar, in preparation.
Now start the bake 30 minutes before serving time: preheat oven to 370 degrees F, with rack placed in lowest setting. Wait for the oven to heat before the next step.
Whip the egg whites on high. When it foams, keep beating and add the vinegar. Once the whites turn opaque, slowly add the sugar while the beater is running. Do it in 3 batches 10 seconds apart. Beat until the whites are stiff enough to retain a peak when the beater is lifted out. Will take about 5 minutes.
Put 1/3 of meringue into the mango base and wisk vigorously into a nice creamy mixture. Then gently fold in the remaining meringue, preserving the air. Don't over mix.
Spoon mixture into ramekins, filling all the way to the top.
Run your thumb along the top inside edge to create a 1/4-inch deep channel.
Clean off the exterior of the ramekins with a damp towell.
Place souffles on a cookie sheet and into the oven.
Bake for 15-17 minutes, until souffles have risen and tops are slightly browning.
Remove from oven and serve immediately! Poke a hole in the center and add a spoon of whip cream to the top!