I tasted this at a local indian restaurant and since then searched high and low for a simple and easy recipe to make mango soufflé. The closest I came to was a passion fruit soufflé so here’s my version and might I add this is super easy and superbly delicious!
4 egg whites at room temp
3 egg yolks at room temp
1/2 cup or 8 oz mango purée ( its easy to buy but you can also make it by puréeing ripe mangoes with some sugar)
1/2 c sugar
1 tsp butter
Preheat the oven to 350.
Slightly butter 4 ramekins, sprinkle with sugar and store in the freezer till you’re ready to use them.
To the egg whites, add 1/4 c sugar and beat till stiff peaks are formed.
Start mixing the mango purée while adding one yolk at a time and the remaining 1/4 c sugar.
Fold in the egg whites into the purée mixture, pour into the prepared ramekins ( allow some room for the souffle to rise) and bake for 20-25 minutes.
I like to chill this before serving. Just cover with a plastic wrap and chill in the refrigerator till you’re ready to devour them.
For chocolate souffle
I follow the exact recipe using 8 oz chocolate chips instead of the mango purée. Just melt the chocolate in a double boiler before adding in the egg yolks and sugar.
Also I like my chocolate soufflé warm instead of chilled.