Mango Soufflé

Mango Soufflé

A light fluffy French delicacy made with beaten eggs and rich cream

Teena Mathew


  1. 2 Mango , large - sized
  2. 3 Eggs
  3. 1/2 Cup Cream
  4. 1/2 Cup Sugar Powdered
  5. 3 Tablespoons Gelatin


75 mins
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    Puree one mango in a bowl. Dice the other mango into small pieces and keep aside.

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    Boil 150 ml water and mix gelatin until all of the gelatin gets dissolved in water.

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    Separate the egg yolk from the white. Beat the egg whites until stiff peaks form

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    Beat the heavy cream until soft peaks form.

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    Add the egg yolks and sugar to the pureed Mango.Stir the mixture on a double boiler until all the sugar gets dissolved. Make sure not to over cook the egg yolks

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    Remove from fire and add the gelatin mixture and beat them in well together.

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    Add the heavy cream and beat well.

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    Fold in the egg whites to the above soufflé mixture thoroughly.

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    Empty the mixture into a container in which you wish to set the soufflé up or spoon the mixture into small individual serving bowls.

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    Refrigerate for 2-3 hours (until set). Before serving add the mango pieces. Serve chilled.

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    Serving suggestions: 1) Spoon the soufflé into a bowl or glass. Add more mango pieces. 2) Layer the soufflé alternating with whipped cream.

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